Name: Italian Zucchini Herb Pasta with Creamy Romano Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
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)

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Introduction

This Italian Zucchini Sauce is a fresh, creamy, and herb-packed alternative to traditional pasta sauces. Using shredded zucchini and a blend of fresh herbs, it delivers vibrant flavors with a smooth, comforting texture. Perfect for a light yet satisfying meal any time of year.

A creamy, pale yellow sauce with green herb and vegetable bits is shown inside a black cast iron pan that rests on a white marbled surface. A wooden spoon holds a scoop of the thick, textured sauce above the pan, showing small green vegetable pieces and herbs mixed within the slightly chunky sauce. In the background, a small white bowl filled with shredded white cheese sits slightly out of focus, while a beige cloth drapes on the side of the pan. Some green herb sprigs are scattered around the scene, adding a fresh touch. Photo taken with an iphone --ar 4:5 --v 7

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

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 for later. Drain the pasta and set aside. Toss the cooked pasta with a drizzle of olive oil to prevent sticking.
Step 2: While the pasta cooks, trim the ends and halve the zucchinis lengthwise. Remove the seeds, then shred the zucchini using the large holes of a box grater or the shredder blade of a food processor. Set aside.
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.
Step 4: Add the shredded zucchini, kosher salt, black pepper, half of the fresh basil, oregano, and mint to the skillet. Increase heat to bring to a gentle bubble, then cover and reduce to medium-low. Cook for about 15 minutes, stirring occasionally.
Step 5: Remove the cover and stir in the heavy cream along with the remaining fresh basil, oregano, and mint. Warm through and allow the sauce to thicken slightly.
Step 6: Stir the finely grated Romano cheese into the hot sauce. If too thick, add reserved pasta water gradually until desired consistency is reached.
Step 7: Toss the cooked pasta with the zucchini sauce or serve the sauce spooned over the pasta. Finish by scattering extra fresh basil, oregano, and mint on top before serving.

Tips & Variations

For a spicier sauce, increase the crushed red pepper flakes to taste.
Use fresh herbs for the best flavor, but dried can be substituted in smaller amounts if necessary.
Try adding a squeeze of lemon juice at the end for extra brightness.
Substitute Romano cheese with Parmesan if desired.
To make it lighter, replace heavy cream with half-and-half or use a dairy-free alternative.

Storage

Store leftover zucchini sauce and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of reserved pasta water or cream to loosen the sauce if it has thickened.

How to Serve

The image shows a close-up of a black skillet filled with creamy pasta shells mixed with finely chopped green herbs, creating a soft and textured surface. The pasta is coated with a light beige sauce that glistens slightly, and some black pepper is sprinkled on top, adding small dark specks. A wooden spoon rests inside the skillet, partially lifting some of the pasta. In the background, there is a small white bowl filled with shredded white cheese and a green thyme sprig lying next to it. The skillet sits on a gray cloth placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this sauce?

Fresh zucchini is best for texture and flavor, but if you use frozen, thaw and drain it well to remove excess water before cooking to avoid a watery sauce.

Is this sauce suitable for gluten-free pasta?

Yes, simply substitute your favorite gluten-free pasta and cook according to its package instructions. The sauce pairs well with any pasta variety.