Zucchini Pasta Sauce (Creamy Tomato Style with Hidden Zucchini!)
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
5 servings
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Calories
485 kcal
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Course
Main Course
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Cuisine
Italian
Zucchini Pasta Sauce (Creamy Tomato Style with Hidden Zucchini!)
Description
The sauce starts by cooking garlic in olive oil, adding sliced zucchini until browned, then crushed tomatoes, salt, and black pepper. The sauce simmers with occasional additions of pasta water to keep it from drying out. After roughly 10 minutes, it is blended to a smooth consistency and returned to low heat. Whipping cream is stirred in to enrich and balance the tomato’s acidity while offering a creamy mouthfeel.
Pasta is cooked separately until al dente and added directly to the sauce for finishing. This ensures the pasta absorbs the sauce flavor and remains moist. The sauce’s smooth texture disguises the zucchini, making it suitable for those reluctant to eat vegetables.
The cream is optional and can be omitted for a lactose-free meal without compromising the sauce's base flavors.
Ingredients
- 3 Tbsp extra virgin olive oil
- 2 cloves garlic smashed
- 1 medium zucchini sliced, mine weighed 12 oz/ 340 g
- 14 oz crushed tomatoes (I used Mutti)
- 1 tsp salt to taste
- ⅛ tsp black pepper freshly ground, to taste
- ¼ cup whipping cream
- 1 lb pasta (I used mezzi rigatoni)
Instructions
- Begin by bringing a large pot of salted water to the boil, and cook the pasta according to the directions on the package. As soon as you put the water on to boil, begin making the sauce.
- In a large sauté pan, add the olive oil and garlic and cook the garlic for a minute or so, then add the sliced zucchini. Cook until the zucchini are beginning to brown, then immediately add the tomato sauce.
- Keep the heat rather high so that the sauce simmers nicely. Add salt and pepper.
- Add some pasta water as needed, as you don't want the sauce to dry up too much.
- After 10 minutes or so, the sauce should be ready. Put it in a blender and process until smooth, then pour back into the same pan over very low heat.
- Add the cream and stir until completely blended. Taste for seasoning, and add some more pasta water if the sauce is too thick.
- Combine the Zucchini Sauce and Pasta and Serve!
- When the pasta is al dente, add directly to the sauce in the pan and mix well. Turn off the heat and serve hot!
Notes
- The whipping cream can be left out if you prefer a lactose-free or lighter sauce, though it adds richness and smoothness.
- Using pasta water to adjust sauce thickness helps create a smooth consistency that clings well to the pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 485kcal | 24% |
| Carbohydrates | 76g | 25% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 13mg | 4% |
| Sodium | 582mg | 24% |
| Potassium | 554mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 15mg | 17% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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