Description
This creamy zucchini sauce is a fresh and flavorful way to enjoy a vegetable-based pasta dish. A mix of tender zucchini, fresh herbs, and a rich creamy sauce transforms any pasta into a hearty, satisfying meal. Perfect for summer or anytime you crave a light but comforting dish.
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 of 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
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Cook the pasta according to the package instructions. Drain and set aside, reserving 1 cup of pasta water.
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While the pasta is cooking, slice the zucchini into small rounds or half-moons.
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Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes.
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Add the red pepper flakes and garlic, cooking for another 1-2 minutes until fragrant.
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Add the zucchini to the skillet, season with salt and pepper, and cook, stirring occasionally, until the zucchini is soft and golden, about 8-10 minutes.
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Stir in 2 tablespoons each of the chopped basil, oregano, and mint, reserving the rest for garnish.
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Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
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Add the Romano cheese and stir until melted and incorporated.
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Toss the cooked pasta into the sauce, adding reserved pasta water if needed to thin the sauce.
- Garnish with the remaining fresh basil, oregano, and mint. Serve immediately.
Notes
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You can use any type of pasta you prefer.
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Feel free to substitute the heavy cream with a lighter option like half-and-half for a less rich sauce.
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This sauce can be made ahead and stored in the fridge for up to 3 days.
- For a dairy-free version, skip the Romano cheese and substitute with a plant-based cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian