Description
Creamy Zucchini Sauce Pasta: Fresh herbs, Romano cheese & cream transform zucchini into a velvety sauce. Ready in 30 minutes!
Ingredients
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12 ounces your favorite dry pasta
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2 1/2 pounds zucchini
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3/4 cup good quality extra virgin olive oil
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1 cup sweet onion diced, such as Vidalia
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Pinch red pepper flakes
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1 1/2 tablespoons fresh garlic, minced
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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4 tablespoons fresh basil, chopped and divided
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4 tablespoons fresh oregano, chopped and divided
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4 tablespoons fresh mint, chopped and divided
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1 cup heavy cream
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3/4 cup freshly grated Romano cheese
Instructions
Step 1: Prep Ingredients
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Cook pasta: Boil pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
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Prep zucchini: Trim ends and grate on the large holes of a box grater (no need to peel). Squeeze grated zucchini in a clean towel to remove excess moisture.
Step 2: Make the Sauce
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Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add onion and red pepper flakes; cook until soft (~5 minutes).
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Add garlic and zucchini: Stir in garlic, grated zucchini, salt, and pepper. Cook for 8–10 minutes, stirring often, until zucchini is very tender.
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Blend (optional): For a smoother sauce, transfer half the mixture to a blender and purée until creamy. Return to skillet.
Step 3: Finish the Dish
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Add herbs and cream: Stir in 3 tablespoons each of basil, oregano, and mint, followed by heavy cream. Simmer for 2 minutes.
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Combine with pasta: Toss cooked pasta with the sauce, adding reserved pasta water as needed to loosen.
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Cheese and garnish: Remove from heat, stir in Romano cheese, and top with remaining fresh herbs.
Notes
Salt wisely: Romano cheese is salty; adjust seasoning accordingly.
Zucchini prep: Removing moisture prevents a watery sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: zucchini pasta sauce, creamy vegetarian pasta, summer pasta recipes