Description
This Italian Zucchini Sauce recipe is a creamy, herb-infused sauce made with fresh zucchini, aromatic herbs, and Romano cheese, served over perfectly cooked pasta. It’s a delicious way to incorporate fresh vegetables and herbs into your meal, offering a rich and flavorful alternative to traditional tomato sauces.
Ingredients
Scale
For the Pasta:
- 12 oz dry pasta
For the Zucchini-Herb Sauce:
- 2 1/2 lb zucchini
- 3/4 cup extra-virgin olive oil
- 1 cup diced sweet onion
- 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
- 2 tbsp chopped fresh basil (to finish)
- 2 tbsp chopped fresh oregano (to finish)
- 2 tbsp chopped fresh mint (to finish)
Instructions
- Cook Pasta: Cook the 12 oz of dry pasta according to the package instructions until al dente. Once cooked, drain the pasta and set it aside, keeping it warm for serving later.
- Sauté Onions: In a large skillet, heat 3/4 cup of extra-virgin olive oil over medium heat. Add 1 cup of diced sweet onion and cook until they become translucent and softened, which should take about 5 minutes.
- Add Garlic and Red Pepper: Stir in 1 1/2 tablespoons of minced fresh garlic and a pinch of crushed red pepper flakes, cooking for another minute until fragrant but not browned.
- Cook Zucchini: Add 2 1/2 pounds of zucchini (pre-chopped or sliced) to the skillet and sauté until tender, about 7-10 minutes, stirring occasionally to ensure even cooking.
- Season and Add Herbs: Season the mixture with 1 teaspoon of kosher salt and 1 teaspoon of ground black pepper. Then stir in 2 tablespoons each of chopped fresh basil, oregano, and mint to infuse the sauce with fresh herb flavors.
- Add Cream and Cheese: Pour in 1 cup of heavy cream and stir continuously to blend it with the vegetable-herb mixture. Next, add 3/4 cup of finely grated Romano cheese and mix until the cheese has fully melted into the sauce, creating a creamy texture.
- Serve: Serve the zucchini-herb sauce over the cooked pasta, garnished generously with the remaining 2 tablespoons each of chopped fresh basil, oregano, and mint for an aromatic and colorful finish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Use gluten-free pasta if you prefer a gluten-free dish.
- Fresh herbs are key to the bright flavor of this sauce; use dried herbs only if fresh ones are unavailable, but reduce quantity by half.
- To add protein, consider tossing in grilled chicken or shrimp while serving.
- Make sure not to overcook the zucchini to retain some texture in the sauce.
