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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • Removing zucchini seeds helps prevent excess water in the sauce.
  • Reserving pasta water helps adjust sauce consistency and enhances flavor.
  • Use freshly grated Romano cheese for best flavor and melting quality.
  • Adjust crushed red pepper flakes according to your preference for heat.
  • Tossing pasta in olive oil after cooking prevents it from sticking.

Keywords: Italian zucchini sauce, creamy zucchini pasta, fresh herb pasta sauce, zucchini pasta recipe, vegetarian Italian dish

Find it online: https://thehungrymason.com/italian-zucchini-pasta-with-herb-infused-cream-sauce-recipe/