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
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.
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Note: Nutritional information below includes pasta.