Description
This creamy zucchini sauce is a luscious and flavorful way to elevate your favorite pasta. Loaded with fresh herbs, sweet onions, and rich Romano cheese, this dish combines garden-fresh zucchini with velvety cream for a satisfying and wholesome meal perfect for summer dinners or cozy evenings.
Ingredients
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12 ounces dry pasta (your favorite type)
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2 1/2 pounds zucchini, chopped
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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 (divided)
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4 tablespoons fresh oregano, chopped (divided)
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4 tablespoons fresh mint, chopped (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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Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
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In a large skillet, heat the olive oil over medium heat.
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Add the diced onion and red pepper flakes. Sauté for 3-4 minutes until the onion is translucent.
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Stir in the garlic and cook for another minute.
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Add the chopped zucchini, salt, and black pepper. Cook for 10–15 minutes until the zucchini is soft and lightly browned.
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Stir in half of the basil, oregano, and mint.
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Transfer the zucchini mixture to a blender or food processor. Blend until smooth and creamy.
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Return the sauce to the skillet, reduce heat to low, and stir in the heavy cream and Romano cheese. Cook for 2-3 minutes until heated through.
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Add the cooked pasta to the sauce and toss to coat.
- Garnish with the remaining fresh herbs before serving.
Notes
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For a lighter version, you can use half-and-half instead of heavy cream.
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Add grilled chicken or shrimp for extra protein.
- Use a mix of zucchini and yellow squash for color variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-inspired