Pasta with Creamy Zucchini Sauce
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
6 servings
-
Calories
390 kcal
-
Course
Side Dish, Main Course, Dinner
-
Cuisine
American
Pasta with Creamy Zucchini Sauce
Description
The recipe starts by roasting sliced zucchini, smashed garlic cloves, and onion with olive oil, salt, and pepper until tender and browned. This roasting develops gentle caramelized flavors in the vegetables, which are then pureed with fresh Parmesan cheese and chicken or vegetable broth to create a creamy, smooth sauce without cream.
Meanwhile, pasta such as cavatappi, fusilli, or rigatoni is cooked until al dente and drained, reserving some cooking water. The sauce is combined with the cooked pasta and thinned with reserved water as needed to reach a creamy consistency that clings well without being heavy.
Seasoned with freshly ground black pepper and optionally more Parmesan, this dish offers a milder alternative to tomato-based sauces with a comforting richness. It can be served as a simple vegetarian main or a side dish alongside protein. The roasted vegetables and cheese provide a balanced savory flavor and smooth texture throughout.
Stirring well ensures the pasta is evenly coated and warm. Adjusting the sauce with reserved pasta water helps achieve the best consistency for individual preference.
Ingredients
- 1 medium onion (cut 1/2-inch)
- 6 cloves garlic (smashed)
- 24 ounces zucchini (skin on cut in 1/4-inch slices (from 3 to 4 medium))
- 2 tablespoons extra virgin olive oil
- 1/2 cup chicken broth or vegetable broth
- 1/2 teaspoon salt Kosher, to taste
- 1/2 teaspoon black pepper Kosher, to taste
- 1/2 cup Parmesan Cheese (fresh grated )
- 1 pound pasta (such as cavatappi, fusilli or rigatoni)
Instructions
- Toss zucchini with garlic, onion, olive oil, salt and pepper and spread on a sheet pan. Roast 425F about 25 minutes, until tender and browned, tossing halfway.
- Meanwhile, bring a large pot of salted water to a boil. When boiling, add the pasta and cook according to package directions for al dente.
- Drain the pasta reserving some of the water and return to the pot.
- Remove the vegetables from the oven when done and transfer to a blender. Add the parmesan cheese and broth. Puree until smooth.
- Toss with the pasta, adding reserved water, as needed to loosen the sauce to your desired taste.
- Top with fresh black pepper and serve with Parmesan cheese, if desired.
Notes
- Use fresh Parmesan cheese for best flavor and smooth melting in the sauce.
- Reserve some pasta cooking water to loosen the sauce if it becomes too thick.
- Roast the vegetables evenly to develop richer flavor and natural sweetness.
- Choose pasta shapes that hold sauce well, like cavatappi, fusilli, or rigatoni.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 390kcal | 20% |
| Carbohydrates | 66g | 22% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5.5mg | 2% |
| Sodium | 244mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 7.5g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
