Zucchini Pasta
Zucchini Pasta Delight: A Fresh Take on a Classic
This isn’t just another pasta dish; it’s a creamy, savory sauce crafted from humble zucchini, transformed into a rich and velvety coating for your beloved traditional noodles. Imagine perfectly cooked pasta draped in a light, herbaceous sauce that tastes indulgent but is packed with wholesome goodness. It’s a fantastic way to use up that garden zucchini, and it effortlessly makes a classic meal feel fresh and new.
It’s incredibly simple to prepare, comes together quickly, and is perfect for a weeknight meal when you want something comforting yet surprisingly light. Even the pickiest eaters will enjoy this “hidden” veggie sauce – it’s just that good!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
Ingredients
- 8 ounces pasta
- 2 Tbsp butter
- 2 garlic cloves
- 1 Tbsp olive oil + more for drizzle on top (optional)
- 1 1/2 lbs zucchini
- 2 cups Pecorino Romano cheese, shredded
Instructions
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Cook Pasta: Bring a pot of salted water to a boil. Cook your desired pasta according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and set it aside.
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Prepare Zucchini: Cut the zucchini on a diagonal into very thin strips. Stack these strips and then cut them crosswise into uniform matchstick-sized pieces (or use a spiralizer for noodles).
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Toast Garlic: In a pot on your stovetop, add the olive oil and garlic cloves. Toast briefly over medium heat until the garlic is lightly browned and softened. Carefully remove the garlic cloves from the pot and set them aside.
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Cook Zucchini: Add the prepared zucchini into the pot with the garlic-infused olive oil. Cook for 10-12 minutes, stirring occasionally, until the zucchini is softened.
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Make Zucchini Puree: Remove about half of the cooked zucchini from the pot and transfer it to a blender. Add the reserved toasted garlic cloves and 1/2 cup of the reserved pasta water to the blender. Puree until completely smooth.
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Combine & Sauce: Pour the smooth zucchini puree back into the pot with the remaining cooked zucchini. Add the cooked pasta to the pot and stir everything together until all the pasta is well coated with the sauce. If the sauce is too thick, add more of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency and coats all the noodles.
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Finish & Season: Stir in the butter and a generous amount of Pecorino Romano cheese. Season with salt and pepper to taste.
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Plate & Serve: To plate, dish out the pasta, then sprinkle with additional cheese and torn fresh basil (if desired). Finish with an optional drizzle of olive oil before serving warm.
Keywords: Main Dish, Dinner, Pasta, Zucchini, Noodles
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