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Italian Zucchini Sauce

A creamy and herbaceous zucchini sauce that pairs perfectly with pasta, featuring fresh herbs and the richness of Romano cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Sauce, Vegetarian
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Components
  • 12 oz dry pasta Choose your preferred pasta shape.
Zucchini Sauce Ingredients
  • 2.5 lb zucchini Trimmed and shredded.
  • 3/4 cup extra-virgin olive oil
  • 1 cup diced sweet onion
  • pinch crushed red pepper flakes
  • 1.5 tbsp minced fresh garlic
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 tbsp chopped fresh basil Plus more to finish.
  • 2 tbsp chopped fresh oregano Plus more to finish.
  • 2 tbsp chopped fresh mint Plus more to finish.
  • 1 cup heavy cream
  • 3/4 cup finely grated Romano cheese

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Add the dry pasta and cook according to package directions until al dente.
  3. Reserve one cup of pasta water before draining.
Making the Sauce
  1. While the pasta cooks, trim and shred the zucchini.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Add onion and sauté for 3 minutes.
  4. Add crushed red pepper and garlic, cooking for 1 more minute.
  5. Stir in shredded zucchini, salt, black pepper, and half of the herbs. Cook for 15 minutes on medium-low heat.
  6. Remove the lid, add heavy cream and remaining herbs. Heat through.
  7. Stir in Romano cheese and adjust consistency with reserved pasta water.
Serving
  1. Toss cooked pasta with sauce or serve the sauce on top.
  2. Garnish with extra herbs before serving.

Notes

Cool the sauce to room temperature within an hour and store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water or reserved pasta water to restore consistency. For variations, replace heavy cream with coconut milk for a vegan option, or add lemon zest for brightness.