Italian Zucchini Herb Pasta with Creamy Romano Sauce Recipe
A fresh and creamy Italian zucchini sauce served over your choice of pasta, featuring sautéed zucchini, fragrant herbs, and a touch of Romano cheese for a comforting, flavorful meal perfect for spring and summer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
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
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the dry pasta and cook according to package instructions until al dente. Before draining, reserve one cup of pasta water. Drain pasta and toss with a drizzle of olive oil to prevent sticking, then set aside.
- Prepare the Zucchini: Trim the ends of the zucchinis and halve them lengthwise. Remove the seeds and shred the zucchini using the large holes of a box grater or shredder blade of a food processor. Set aside.
- Sauté Onions and Garlic: Heat extra-virgin olive oil in a large skillet over medium-high heat. Add diced sweet onion and sauté for about 3 minutes until softened. Add crushed red pepper flakes and minced garlic; cook for one more minute until fragrant.
- Cook Zucchini Mixture: Add shredded zucchini to the skillet along with kosher salt, black pepper, half of the chopped basil, oregano, and mint. Increase heat to bring to a gentle bubble, then cover and reduce heat to medium-low. Cook for about 15 minutes, stirring occasionally to prevent sticking.
- Add Cream and Herbs: Remove skillet cover and stir in heavy cream along with the remaining fresh basil, oregano, and mint. Heat through and allow the sauce to thicken slightly.
- Finish the Sauce: Stir in finely grated Romano cheese. If the sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
- Toss and Serve: Toss the cooked pasta with the sauce or spoon the sauce over the pasta. Garnish with the remaining chopped basil, oregano, and mint before serving for extra freshness and flavor.
Notes
- Removing the zucchini seeds helps prevent excess moisture in the sauce.
- Save pasta water to adjust sauce consistency for a silky finish.
- You can use any type of pasta you prefer, such as penne, spaghetti, or fusilli.
- Adjust red pepper flakes to your desired spice level for a mild or peppery kick.
- Fresh herbs are essential for authentic flavor; avoid substituting with dried herbs if possible.
- To make this dish vegetarian, use vegetarian-friendly Romano cheese.
Keywords: Italian zucchini sauce, creamy zucchini pasta sauce, pasta with zucchini, fresh herb pasta sauce, vegetarian Italian pasta
