Description
A creamy and flavorful Italian zucchini sauce made with fresh herbs, sautéed zucchini, and Romano cheese, perfect for tossing with pasta for a light yet indulgent meal.
Ingredients
Scale
For the Pasta:
- 12 oz dry pasta
For the Zucchini-Herb Sauce:
- 2 1/2 lb zucchini, chopped
- 3/4 cup extra-virgin olive oil
- 1 cup diced sweet onion
- 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
- Cook Pasta: Cook the dry pasta according to the package instructions until al dente. Drain well and set aside to keep warm.
- Sauté Onions: In a large skillet, heat the extra-virgin olive oil over medium heat. Add the diced sweet onion and cook, stirring occasionally, until the onions become translucent and soft.
- Add Garlic and Red Pepper Flakes: Stir in the minced fresh garlic and a pinch of crushed red pepper flakes. Cook for about one minute until fragrant, taking care not to burn the garlic.
- Cook Zucchini: Add the chopped zucchini to the skillet. Sauté the mixture, stirring occasionally, until the zucchini is tender and cooked through.
- Season and Add Herbs: Season the mixture with kosher salt and ground black pepper. Stir in the freshly chopped basil, oregano, and mint to infuse the sauce with vibrant herb flavors.
- Add Cream and Cheese: Pour in the heavy cream and stir to combine everything evenly. Then add the finely grated Romano cheese and continue stirring until the cheese has fully melted and incorporated into the sauce.
- Serve: Spoon the zucchini-herb sauce over the cooked pasta. Garnish with additional fresh basil, oregano, and mint to finish, and serve immediately.
Notes
- Use fresh herbs for the best flavor; dried herbs can be substituted in a pinch but reduce quantity by half.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream.
- To make it gluten-free, use gluten-free pasta instead of traditional wheat pasta.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- If zucchini is watery, consider salting and draining it before cooking to prevent excess liquid in the sauce.
