Name: Italian Zucchini Pasta with Fresh Herbs and Cream 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; 1 cup diced sweet onion (such as vidalia); 2 tbsp chopped fresh basil; 2 tbsp chopped fresh oregano; 2 tbsp chopped fresh mint; 2 tbsp chopped fresh basil (to finish); 2 tbsp chopped fresh oregano (to finish); 2 tbsp chopped fresh mint (to finish); 3/4 cup extra-virgin olive oil; Pinch crushed red pepper flakes; 1 1/2 tbsp minced fresh garlic; 1 tsp kosher salt; 1 tsp ground black pepper; 1 cup heavy cream; 3/4 cup finely grated Romano cheese

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 the pasta water. 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 zucchini ends and halve them lengthwise. Remove the seeds, then shred the zucchini using the large holes of a box grater or a food processor shredder blade. Set aside.

Step 3: Heat the 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, ground black pepper, and half of the chopped 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 chopped basil, oregano, and mint. Heat the sauce until it warms through and thickens slightly.

Step 6: Stir in the grated Romano cheese. If the sauce is too thick, add reserved pasta water gradually until the desired consistency is reached. Toss the pasta with the sauce or serve the sauce over the pasta.

Step 7: Finish by scattering the remaining fresh basil, oregano, and mint on top before serving for a burst of fresh flavor.

Tips & Variations

For extra heat, add more crushed red pepper flakes to the sauce as it cooks.

Use gluten-free or whole wheat pasta to suit dietary preferences.

Replace heavy cream with half-and-half for a lighter sauce, though it will be less rich.

Fresh herbs are key; if unavailable, use half the amount of dried herbs, but add them earlier in cooking to release flavor.

Storage

Store leftover zucchini sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of pasta water or cream if the sauce has thickened too much. Cooked pasta can be stored separately or tossed with a little olive oil to prevent sticking.

FAQs

Can I use frozen zucchini for the sauce?

Fresh zucchini is best for texture and flavor, but if using frozen, thaw and drain it well to avoid excess moisture in the sauce.

Is this sauce suitable for vegans?

This recipe includes heavy cream and Romano cheese, so it is not vegan. You can substitute plant-based cream and vegan cheese to make it vegan-friendly.