Italian Zucchini Pasta with Creamy Herb Sauce Recipe
This Italian Zucchini Sauce is a fresh, creamy pasta sauce that highlights shredded zucchini sautéed with aromatic herbs, garlic, and sweet onion. Finished with heavy cream and Romano cheese, it delivers a rich yet light alternative to traditional tomato-based sauces. The blend of fresh basil, oregano, and mint adds vibrant herbal notes, making this a perfect summer pasta dish.
- 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 & Herbs
- 2 1/2 lb zucchini
- 1 cup diced sweet onion (such as vidalia)
- 2 tbsp chopped fresh basil (divided)
- 2 tbsp chopped fresh oregano (divided)
- 2 tbsp chopped fresh mint (divided)
Other
- 3/4 cup extra-virgin olive oil
- Pinch crushed red pepper flakes
- 1 1/2 tbsp minced fresh garlic
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 cup heavy cream
- 3/4 cup finely grated Romano cheese
Instructions
- Cook 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. Drain the pasta and set aside, optionally tossing it with a drizzle of olive oil to prevent sticking.
- Prepare 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.
- Sauté Aromatics: Heat extra-virgin olive oil in a large skillet over medium-high heat. Add the diced sweet onion and sauté about 3 minutes until softened. Add crushed red pepper flakes and minced garlic, cooking one more minute until fragrant, to develop the sauce base.
- Cook Zucchini and Herbs: Add shredded zucchini to the skillet along with kosher salt, black pepper, half the chopped basil, oregano, and mint. Increase heat to bring 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.
- Add Cream and Herbs: Remove the skillet cover, stir in heavy cream and the remaining chopped basil, oregano, and mint. Warm the sauce through and allow it to thicken slightly over heat.
- Finish Sauce and Combine: Stir in finely grated Romano cheese until well combined. If sauce is too thick, add reserved pasta water gradually to reach desired consistency. Toss cooked pasta with sauce or serve the sauce spooned over pasta.
- Garnish and Serve: Scatter extra fresh basil, oregano, and mint on top of the dish before serving for a fresh, vibrant finish.
Notes
- Removing the seeds from zucchini helps avoid excess moisture and a watery sauce.
- Reserving pasta water is important to adjust the sauce consistency without diluting flavor.
- If you prefer a spicier sauce, increase the amount of crushed red pepper flakes.
- Tossing pasta with olive oil after cooking prevents it from sticking as you prepare the sauce.
- Use fresh herbs for the best flavor, but dried herbs can be substituted at about one-third the amount if needed.
- This sauce pairs well with any short or long pasta shape.
- For a lighter option, substitute heavy cream with half-and-half or a plant-based cream alternative.
Keywords: Italian zucchini sauce, creamy zucchini pasta sauce, zucchini pasta, vegetarian pasta sauce, fresh herb pasta sauce, summer pasta recipe
