Name: Italian Zucchini Pasta with Herb-Infused Cream Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 oz dry pasta of your choice; 2 1/2 lb zucchini; 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; 3/4 cup extra-virgin olive oil; 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)

Introduction

Italian Zucchini Sauce is a fresh, creamy pasta topping that celebrates the flavors of summer zucchini and aromatic herbs. This delicious sauce is simple to prepare and pairs perfectly with your favorite pasta for a light yet satisfying meal.

Italian Zucchini Pasta with Herb-Infused Cream Sauce Recipe - Recipe Image

Ingredients

12 oz dry pasta of your choice
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

Step 1: Bring a large pot of salted water to a boil. Add the dry pasta and cook according to package directions until al dente. Before draining, reserve one cup of pasta water for later. Drain the pasta and set aside. Toss the cooked pasta with a drizzle of olive oil to prevent sticking while you prepare the sauce.
Step 2: While the pasta cooks, trim the ends and halve the zucchinis lengthwise. Remove the seeds, then shred the zucchini using the large holes of a box grater or the shredder blade of a food processor. Set aside the shredded zucchini.
Step 3: Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the diced sweet onion and sauté for about 3 minutes until softened. Stir in a pinch of crushed red pepper flakes and the minced garlic, cooking for one more minute until fragrant.
Step 4: Add the shredded zucchini to the skillet along with the kosher salt, ground black pepper, half of the chopped fresh basil, oregano, and mint. Increase the heat to bring the mixture to a gentle bubble, then cover and reduce the heat to medium-low. Cook for about 15 minutes, stirring occasionally to prevent sticking.
Step 5: Remove the skillet cover and stir in the heavy cream along with the remaining chopped basil, oregano, and mint. Warm the sauce through and let it thicken slightly over low heat.
Step 6: Stir the finely grated Romano cheese into the hot zucchini sauce. If the sauce is too thick, gradually add some of the reserved pasta water until it reaches your desired consistency.
Step 7: Toss the cooked pasta with the zucchini sauce or spoon the sauce over the pasta. Finish by scattering the extra fresh basil, oregano, and mint on top before serving.

Tips & Variations

For extra flavor, add a splash of white wine when sautéing the onions and garlic.
If fresh herbs are not available, use 1 teaspoon each of dried basil, oregano, and mint, but add them earlier in the cooking process.
Try using Parmesan cheese instead of Romano for a milder taste.
Add toasted pine nuts or walnuts on top for a crunchy texture.
To make it dairy-free, substitute heavy cream with coconut cream and use nutritional yeast instead of cheese.

Storage

Store leftover zucchini sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of reserved pasta water or cream to loosen the sauce if it thickens. Cooked pasta is best stored separately and combined with the sauce just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this sauce?

Fresh zucchini works best for a better texture and flavor. If using frozen zucchini, thaw and drain well to remove excess moisture before shredding and cooking.

What types of pasta go well with this sauce?

This zucchini sauce pairs well with short pasta like penne, rigatoni, or fusilli, but it also works nicely with long pasta such as spaghetti or fettuccine. Choose your favorite to enjoy this fresh sauce.

Italian Zucchini Pasta with Herb-Infused Cream Sauce Recipe

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★★★★★

5 from 113 reviews

This Italian Zucchini Sauce recipe features a creamy, herb-infused sauce made from fresh shredded zucchini, sweet onions, garlic, and a blend of fresh basil, oregano, and mint. Combined with tender pasta and finished with Romano cheese, this dish offers a fresh, vibrant twist on traditional pasta sauces, perfect for a light yet flavorful meal.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

Pasta

12 oz dry pasta of your choice

Vegetables and Herbs

2 1/2 lb zucchini
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

Dairy and Oils

3/4 cup extra-virgin olive oil
1 cup heavy cream
3/4 cup finely grated Romano cheese

Garnish

2 tbsp chopped fresh basil (to finish)
2 tbsp chopped fresh oregano (to finish)
2 tbsp chopped fresh mint (to finish)

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the dry pasta and cook according to package directions until al dente. Before draining, reserve one cup of pasta water for later. Drain the pasta and set aside. Toss the cooked pasta with a drizzle of olive oil to prevent sticking while preparing the sauce.
Prepare the zucchini: While the pasta cooks, trim the ends and halve the zucchinis lengthwise. Remove the seeds, then shred the zucchini using the large holes of a box grater or the shredder blade of a food processor. Set aside until ready to use.
Sauté the aromatics: Heat the extra-virgin olive oil in a large skillet over medium-high heat. Once hot, add the diced sweet onion and sauté for about 3 minutes until softened. Add a pinch of crushed red pepper flakes and the minced garlic, cooking for one more minute until fragrant. This creates a flavorful base for the sauce.
Cook the zucchini sauce base: Add the shredded zucchini into the skillet along with kosher salt, ground black pepper, half of the chopped basil, oregano, and mint. Increase heat to bring the mixture to a gentle bubble, then cover and reduce heat to medium-low. Cook for about 15 minutes, stirring occasionally and ensuring it doesn’t stick.
Finish the sauce with cream and herbs: Remove the skillet cover and stir in the heavy cream along with the remaining chopped basil, oregano, and mint. Bring the sauce back to heat, allowing it to warm through and thicken slightly.
Add cheese and adjust consistency: Stir the finely grated Romano cheese into the hot zucchini sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
Combine and serve: Toss the cooked pasta with the sauce or serve the sauce spooned over the pasta. Finish by scattering the remaining fresh basil, oregano, and mint on top just before serving for a fresh, flavorful garnish.