Description
A creamy, herb-scented zucchini sauce that clings to pasta and makes the most of summer squash. Ready in about 30–45 minutes and easy to double for the freezer.
Ingredients
Scale
Pasta
- 12 oz dry pasta (your favorite shape)
Zucchini-herb sauce
- 2½ lb zucchini, ends trimmed
- ¾ cup extra-virgin olive oil
- 1 cup sweet onion, finely diced (Vidalia or similar)
- pinch crushed red pepper flakes (optional)
- 1½ tbsp garlic, minced
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp fresh basil, chopped (plus extra to finish)
- 2 tbsp fresh oregano, chopped (plus extra to finish)
- 2 tbsp fresh mint, chopped (plus extra to finish)
- 1 cup heavy cream (or half-and-half for a lighter version)
- ¾ cup finely grated Romano (or Parmesan)
Instructions
- Fill a large pot with salted water and bring it to a rolling boil. Cook the pasta until just al dente according to the package. Before you drain, scoop out and reserve about 1 cup of the starchy cooking liquid. Drain the noodles and toss them with a little olive oil so they don’t stick while you finish the sauce.
- While the pasta cooks, halve the zucchini lengthwise and remove the large central seeds if the fruits are mature. Shred the squash on the large holes of a box grater or use the shredding disc of a food processor. Set the shredded zucchini aside.
- In a wide skillet, warm the olive oil over medium heat. Add the diced sweet onion and sauté until it softens, about 3 minutes. Sprinkle in the red pepper flakes if using, then stir in the garlic and cook for another minute until fragrant.
- Add the shredded zucchini to the pan along with the salt, pepper, and half of the chopped basil, oregano, and mint. Turn the heat up slightly until the mixture reaches a gentle simmer, then cover, lower the heat to medium-low, and cook for roughly 12–15 minutes. Stir occasionally to prevent sticking; the zucchini will release moisture and collapse down.
- Remove the lid and pour in the cream. Stir in the remaining fresh herbs and bring the sauce back to a gentle heat so it warms and thickens slightly.
- Sprinkle the grated Romano into the hot sauce and stir until melted and smooth. If the sauce seems too dense, whisk in reserved pasta water a few tablespoons at a time until the consistency coats the pasta the way you like.
- Combine the drained pasta with the zucchini cream in the skillet, or spoon the sauce over plated pasta. Scatter the remaining basil, oregano and mint on top before serving.
Notes
- Notes & tips
- Seed tip: Very large zucchini can be watery and seedy — scoop out the seeds before shredding.
- Texture swap: For a silkier finish, puree half the cooked zucchini mixture in a blender, then return it to the pan before adding cream.
- Lighten it: Use half-and-half or a milk + cornstarch slurry instead of heavy cream.
- Dairy-free: Substitute full-fat canned coconut milk and nutritional yeast in place of cheese.
- Pasta water is your friend: That reserved water loosens and binds the sauce — add gradually until the texture is right.
- Storage
- Cool the sauce completely before transferring to airtight containers. Refrigerate up to 4 days, or freeze portions (sauce only) for up to 3 months. Thaw in the fridge overnight and reheat gently, loosening with a splash of water or cream if it thickens.