Description
Simple Fresh Zucchini Pasta Sauce is a creamy, veggie-packed summer pasta dish made without cream. This comforting, garlicky sauce comes together quickly using fresh zucchini, parmesan, and pantry staples, creating a wholesome and satisfying vegetarian pasta perfect for any weeknight meal.
Ingredients
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8 oz (225 g) pasta (like fettuccine)
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1.5 lbs (680 g) zucchini, diced
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1 tbsp olive oil
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2 tbsp butter, divided
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½ small onion (about 40 g), chopped
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2 garlic cloves (about 6 g), minced
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Dash of Italian seasoning
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½ cup (120 ml) broth (chicken or veggie)
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1 tsp lemon juice
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½ cup (50 g) freshly grated Parmesan cheese
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Salt and pepper, to taste
Instructions
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Bring a large pot of salted water to a boil and cook pasta al dente. Reserve ½ cup pasta water, then drain.
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In a skillet, heat olive oil and 1 tbsp butter over medium-high heat. Sauté onion for 5 minutes.
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Stir in diced zucchini, garlic, and Italian seasoning. Cook for 5 minutes, stirring occasionally.
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Add remaining butter, broth, and lemon juice. Simmer for 1–2 minutes.
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Stir in parmesan until melted and the sauce is creamy.
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Toss the sauce with the cooked pasta, using reserved pasta water to loosen if needed.
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Season with salt and pepper. Serve immediately with extra cheese or herbs if desired.
Notes
No need to peel the zucchini; the skin softens during cooking.
For extra richness, add a spoonful of mascarpone or cream cheese.
Red pepper flakes add a subtle heat if desired.
Can be blended for a smoother, velvety texture.
Works well with other pasta shapes like penne or fusilli.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired