Creamy Zucchini Sauce
Make this delicious Creamy Zucchini Sauce with fresh garden zucchini and herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: sauce
- Method: stovetop
- Cuisine: American
Ingredients
Scale
12 ounces your favorite dry pasta
2 1/2 pounds zucchini
3/4 cup good quality extra virgin olive oil
1 cup sweet onion diced, such as Vidalia
Pinch red pepper flakes
1 1/2 tablespoons fresh garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons fresh basil, chopped and divided
4 tablespoons fresh oregano, chopped and divided
4 tablespoons fresh mint, chopped and divided
1 cup heavy cream
3/4 cup freshly grated Romano cheese
Instructions
- Cook the pasta according to package directions and reserve one cup of the pasta water.
- Cut the zucchinis in half the long way and remove seeds and ends. Shred on large holes of a box grater or use the shredder blade of a food processor. Set aside.
- While pasta is cooking, heat a large skillet over medium high heat and add olive oil and once hot, add the onion and saute for three minutes.
- Add the pepper flakes and garlic and cook one minute then add the zucchini, salt, pepper, half the basil, half the oregano and half the mint. Bring up to a bubble, cover and reduce heat to medium low and cook for 15 minutes, stirring occasionally and making sure the mixture doesn’t stick.
- After 15 minutes, remove the cover and add the cream and the remaining herbs and bring up to heat.
- Add the Romano cheese and if too thick, add some pasta water to thin the sauce, then serve either mixed with the pasta or served on the side.
Notes
Note: Nutritional information below includes pasta.
Find it online: https://www.afamilyfeast.com/creamy-zucchini-sauce/
