Pasta with Zucchini Sauce
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
650 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with Zucchini Sauce
Description
The recipe begins by gently sautéing chopped onions in olive oil until softened, then adding chopped zucchini seasoned with salt and pepper to cook until very tender but not mushy. This mixture is then pureed with fresh basil, grated aged cheese, and reserved pasta water to produce a smooth, flavorful sauce.
The sauce is combined with al dente cooked pasta shapes that can catch the sauce well, such as campanelle or farfalle, ensuring an even coating. The mild zucchini base is elevated by the cheese's salty richness and the fresh basil’s aromatic touch, yielding a balanced and creamy pasta offering.
Leftover sauce can be stored for reheating or used to dress other pasta varieties and even ravioli. The recipe allows for flexibility in cheese choice between different hard Italian cheeses, adapting to personal taste or dietary preferences. Texture can be adjusted by how long the sauce is pureed.
Ingredients
- ¼ cup extra-virgin olive oil
- 2 onion chopped, small to medium, brown or white
- 1 ¾ pounds zucchini chopped, about 3 medium
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 pound pasta dry
- ½ cup basil packed, fresh
- ¼ cup Parmigiano-Reggiano cheese or Pecorino-Romano, grated
Instructions
- Heat the olive oil to a large saute pan or skillet over medium-high heat. Add the onions and saute for about 5 minutes until softened but not completely translucent.
- Add the zucchini, season with salt and pepper, and cook, stirring occasionally, for about 15 to 20 minutes more until the zucchini is very tender but not mushy.
- Meanwhile, bring a large pot of water to a boil. Generously salt the water and add the pasta. Cook until al dente, reserve ½ cup of pasta cooking water and then drain the pasta.
- Add the zucchini and onion mixture to a blender or food processor and add the ½ cup reserved pasta water, fresh basil, and cheese. Puree until smooth and adjust seasoning as needed. You should have about 3 ½ cups sauce.
- Mix about 3 cups of the zucchini sauce with the cooked pasta until well-coated, adding more sauce as needed.
Notes
- You may have leftover sauce; it stores well and can be used to refresh reheated pasta.
- Leftover sauce is excellent tossed with ravioli or diluted with broth to make soup.
- Choose aged cheeses like Parmigiano-Reggiano or Pecorino-Romano; vegetarian options are available.
- The sauce pairs well with pasta shapes that have ridges, holes, or nooks to hold it, such as campanelle, farfalle, fettuccine, or pappardelle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Calories | 650kcal | 33% |
| Carbohydrates | 96g | 32% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 113mg | 5% |
| Potassium | 1146mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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