Italian Zucchini Herb Cream Sauce with Pasta Recipe

Introduction

This Italian Zucchini Sauce is a fresh and flavorful take on pasta sauces, perfect for a light yet satisfying meal. Made with shredded zucchini, fresh herbs, and a touch of cream, it’s an elegant dish that’s surprisingly easy to prepare. Whether you’re looking to use up summer squash or impress guests, this sauce delivers bright, comforting taste.

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

1. 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. Drain the pasta and set aside. Toss with a drizzle of olive oil to prevent sticking.
2. Step 2: While the pasta cooks, trim the ends of the zucchinis and halve them lengthwise. Remove the seeds, then shred the zucchini using the large holes of a box grater or food processor. Set aside.
3. 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. Add a pinch of crushed red pepper flakes and the minced garlic, cooking for one more minute until fragrant.
4. Step 4: Add the shredded zucchini to the skillet with the kosher salt, black pepper, half of the chopped basil, oregano, and mint. Increase heat to bring to a gentle bubble, then cover and reduce heat to medium-low. Cook about 15 minutes, stirring occasionally to prevent sticking.
5. Step 5: Remove the lid and stir in the heavy cream along with the remaining chopped basil, oregano, and mint. Warm through until the sauce thickens slightly.
6. Step 6: Stir in the grated Romano cheese. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency. Toss the cooked pasta with the sauce or serve it spooned over the pasta.
7. Step 7: Finish by scattering the extra fresh basil, oregano, and mint on top before serving for a bright, herbaceous touch.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream or omit it altogether and use reserved pasta water to adjust sauce consistency.
• If fresh herbs aren’t available, dried herbs can be used—use about one-third the amount and add them earlier when cooking the zucchini.
• Add a squeeze of lemon juice at the end to brighten the flavors even more.
• Try tossing in some toasted pine nuts or walnuts for added texture and flavor.

Storage

Store leftover sauce and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or cream to loosen the sauce if it thickens. The zucchini sauce does not freeze well due to its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash instead of zucchini?

Yes, summer squash like yellow squash works similarly in this sauce. Just prepare and cook it the same way as zucchini for best results.

Is this sauce suitable for a vegan diet?

This recipe includes heavy cream and Romano cheese, so it’s not vegan. To make it vegan, substitute the cream with a plant-based alternative and use nutritional yeast or vegan cheese instead of Romano cheese.

Italian Zucchini Herb Cream Sauce with Pasta Recipe

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★★★★★

4.9 from 145 reviews

Italian Zucchini Sauce is a fresh and creamy pasta sauce that highlights tender shredded zucchini, aromatic herbs, and a touch of cream enriched with Romano cheese. This vibrant sauce combines the natural sweetness of sautéed onions, garlic, and a blend of fresh basil, oregano, and mint to create a light yet flavorful alternative to traditional tomato or cream sauces. Perfect for a cozy weeknight dinner or an elegant meal, this recipe pairs beautifully with your favorite dry pasta, delivering a satisfying and herbaceous Italian-inspired dish.

• Author: Grace
• 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 1x2x3x

For the pasta:

• 12 oz dry pasta of your choice

For the zucchini-herb sauce:

• 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

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. Drain the pasta and set aside, tossing it with a drizzle of olive oil to prevent sticking.
2. Prepare the zucchini: Trim the ends and halve the zucchinis lengthwise. Remove the seeds, then shred the zucchini using the large holes of a box grater or a food processor shredder blade. Set aside.
3. Sauté the onions and aromatics: 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. Add a pinch of crushed red pepper flakes and the minced garlic, cooking for one more minute until fragrant.
4. Cook the zucchini with herbs: Add the shredded zucchini, kosher salt, ground black pepper, half of the chopped basil, half the oregano, and half the mint to the skillet. Increase heat to bring the mixture to a gentle bubble. Cover and reduce heat to medium-low. Cook for about 15 minutes, stirring occasionally to prevent sticking.
5. Finish the sauce: Remove the skillet cover and stir in the heavy cream along with the remaining chopped basil, oregano, and mint. Heat the sauce gently until warmed through and slightly thickened.
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 the desired consistency is reached.
7. Combine and serve: Toss the cooked pasta with the zucchini sauce or serve the sauce spooned over the pasta. Garnish with the remaining fresh basil, oregano, and mint for a fresh, vibrant finish.

Notes

• Removing zucchini seeds helps prevent the sauce from becoming watery.
• Use a good quality extra-virgin olive oil for the best flavor.
• Adjust red pepper flakes to your preferred spice level.
• Reserve pasta water is essential for adjusting sauce consistency and helps the sauce cling to the pasta.
• This sauce is best served fresh but can be refrigerated for up to 2 days.
• 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 herb sauce, vegetarian Italian pasta, fresh herb pasta sauce