Italian Zucchini Herb Pasta with Cream and Romano Cheese Recipe
This Italian Zucchini Sauce is a fresh and creamy pasta sauce made with shredded zucchini, aromatic herbs, and a touch of Romano cheese. Perfect for a light yet flavorful meal, this sauce combines the tender sweetness of sautéed onions with the richness of heavy cream and the brightness of fresh basil, oregano, and mint. It’s a delightful way to incorporate more vegetables into your pasta dishes while enjoying a classic Italian-inspired flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the pasta:
- 12 oz dry pasta of your choice
For the zucchini-herb sauce:
- 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
- Cook the pasta: 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 pasta water for later use. Drain the pasta and set aside, tossing it with a drizzle of olive oil to prevent sticking.
- Prepare the zucchini: While the pasta cooks, trim the ends and halve the zucchinis lengthwise. Remove the seeds, then shred the zucchini using the large holes of a box grater or the shredder blade of a food processor. Set the shredded zucchini aside.
- Sauté the aromatics: Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the diced sweet onion and sauté for about 3 minutes until softened. Stir in a pinch of crushed red pepper flakes and the minced garlic, cooking for one more minute until fragrant.
- Cook the zucchini and herbs: Add the shredded zucchini to the skillet along with kosher salt, ground black pepper, half of the chopped fresh basil, half the oregano, and half the mint. Increase heat to bring the mixture to a gentle bubble, then cover and reduce heat to medium-low. Cook for about 15 minutes, stirring occasionally and ensuring the mixture does not stick to the skillet bottom.
- Finish the sauce: Remove the skillet cover and stir in the heavy cream along with the remaining chopped basil, oregano, and mint. Bring the sauce back to heat, allowing it to warm through and thicken slightly.
- Add cheese and adjust consistency: Stir the finely grated Romano cheese into the hot zucchini sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- Toss and serve: Toss the cooked pasta with the sauce or serve the sauce spooned over the pasta. Garnish with extra fresh basil, oregano, and mint just before serving for an added burst of flavor.
Notes
- Removing seeds from zucchini helps prevent excess moisture and sogginess in the sauce.
- Reserving pasta water is key to adjusting sauce consistency and helps the sauce cling to the pasta better.
- Fresh herbs are essential for the bright flavor; feel free to adjust quantities based on your taste preference.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Add extra crushed red pepper flakes if you prefer a spicier sauce.
- Grated Parmesan cheese can be used instead of Romano if desired.
