Print

Italian Zucchini Herb Cream Sauce with Pasta Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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