Italian Zucchini Pasta with Creamy Herb Sauce Recipe
This Italian Zucchini Sauce is a flavorful and creamy pasta sauce made with shredded zucchini, fresh herbs, garlic, and a touch of cream and Romano cheese. It’s a light yet rich option for pasta lovers looking to incorporate more vegetables into their meals. The combination of basil, oregano, and mint brings a fresh, aromatic twist to a classic Italian sauce, perfect for a comforting weeknight dinner.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the pasta:
- 12 oz dry pasta of your choice
For the zucchini-herb 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
- 2 tbsp chopped fresh basil (to finish)
- 2 tbsp chopped fresh oregano (to finish)
- 2 tbsp chopped fresh mint (to finish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Toss pasta with a drizzle of olive oil to prevent sticking and set aside.
- Prepare Zucchini: Trim ends of zucchinis and halve lengthwise. Remove seeds, then shred zucchini using large holes of a box grater or shredder blade of a food processor. Set aside.
- Sauté Onions and Aromatics: Heat olive oil in a large skillet over medium-high heat. Add diced sweet onion and sauté about 3 minutes until softened. Add crushed red pepper flakes and minced garlic, cooking 1 more minute until fragrant to create the flavor base.
- Cook Zucchini with Herbs: Add shredded zucchini, kosher salt, black pepper, half of the chopped basil, oregano, and mint to the skillet. Increase heat to bring to a gentle bubble, cover, and reduce heat to medium-low. Cook about 15 minutes, stirring occasionally to prevent sticking.
- Finish Sauce with Cream and Herbs: Remove the cover, stir in heavy cream and remaining chopped basil, oregano, and mint. Warm through and allow the sauce to thicken slightly.
- Add Cheese and Adjust Consistency: Stir in finely grated Romano cheese. If sauce is too thick, gradually add reserved pasta water to reach desired consistency.
- Toss and Serve: Toss cooked pasta with the sauce or serve sauce spooned over pasta. Garnish with remaining fresh basil, oregano, and mint just before serving for extra aroma and color.
Notes
- Removing the zucchini seeds helps reduce excess moisture in the sauce.
- Reserving pasta water is important to adjust the sauce consistency without diluting flavor.
- Use fresh herbs for the best aroma and flavor profiles.
- Drizzling olive oil on pasta after cooking prevents clumping.
- Feel free to increase crushed red pepper flakes for a spicier kick.
Keywords: Italian zucchini sauce, creamy zucchini pasta sauce, zucchini herb sauce, fresh herb pasta sauce