Description
This Italian Zucchini Sauce recipe is a fresh, creamy, and herbaceous pasta sauce made from sautéed zucchini, aromatic herbs, and a touch of cream and Romano cheese. It’s a perfect way to enjoy a light yet flavorful meal that celebrates seasonal zucchini with the classic taste of Italian herbs and olive oil, served best over your favorite pasta.
Ingredients
Pasta
- 12 oz dry pasta of your choice
Zucchini Sauce
- 2 1/2 lb zucchini
- 3/4 cup extra-virgin olive oil
- 1 cup diced sweet onion (such as vidalia)
- Pinch crushed red pepper flakes
- 1 1/2 tbsp minced fresh garlic
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh oregano
- 2 tbsp chopped fresh mint
- 1 cup heavy cream
- 3/4 cup finely grated Romano cheese
To Finish
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh oregano
- 2 tbsp chopped fresh mint
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the dry pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- Prepare Zucchini: While pasta cooks, wash and chop the zucchini into small pieces or thin slices for even cooking.
- Sauté Aromatics: In a large skillet, heat the extra-virgin olive oil over medium heat. Add the diced sweet onion and a pinch of crushed red pepper flakes; sauté until the onion is translucent and softened, about 5 minutes.
- Add Garlic and Zucchini: Stir in the minced garlic and cook for 1 minute until fragrant. Add the chopped zucchini, salt, and ground black pepper. Cook, stirring occasionally, until the zucchini is tender and starting to break down, approximately 8-10 minutes.
- Incorporate Herbs and Cream: Add the chopped fresh basil, oregano, and mint to the skillet. Stir in the heavy cream and bring the mixture to a gentle simmer, allowing it to thicken slightly, about 3-5 minutes.
- Add Cheese and Combine: Stir in the finely grated Romano cheese until melted and the sauce becomes creamy and smooth. If the sauce is too thick, add a little reserved pasta water to loosen it.
- Combine Pasta and Sauce: Toss the cooked pasta in the zucchini sauce until well coated. Adjust seasoning with additional salt and pepper as needed.
- Garnish and Serve: Sprinkle the finishing chopped fresh basil, oregano, and mint over the pasta. Serve warm and enjoy.
Notes
- Using fresh herbs is key to a bright and authentic flavor, but dried herbs can be substituted in smaller quantities if needed.
- Try to use small to medium zucchinis as they tend to have a sweeter, less watery flavor.
- If you want a lighter version, substitute heavy cream with half-and-half or a plant-based cream.
- Reserve some pasta water to adjust sauce consistency if it thickens too much.
- This sauce pairs excellently with penne, rigatoni, or spaghetti.
