Description
A rich, creamy zucchini sauce made with olive oil, fresh herbs, and Romano cheese. Perfect over pasta, gnocchi, or roasted veggies.
Ingredients
12 oz dry pasta
2 ½ lbs zucchini, grated
¾ cup extra virgin olive oil
1 cup sweet onion, diced
1 pinch red pepper flakes
1½ tbsp garlic, minced
1 tsp kosher salt
1 tsp black pepper
4 tbsp each chopped fresh basil, oregano, mint (divided)
1 cup heavy cream
¾ cup grated Romano cheese
Instructions
1. Cook the pasta according to package directions and reserve 1 cup of pasta water.
2. Slice zucchinis, remove seeds, and grate the flesh (skin on).
3. Sauté diced onion in olive oil for 3 minutes. Add red pepper flakes and garlic, cook 1 more minute.
4. Add grated zucchini, salt, pepper, and half the herbs. Cover and simmer 15 minutes on medium-low.
5. Stir in heavy cream and remaining herbs. Heat until warm.
6. Mix in grated Romano cheese and thin with pasta water if needed. Toss with cooked pasta or serve over vegetables.
Notes
Nutritional info includes pasta.
Best enjoyed fresh but also reheats well.
To make it vegetarian, use a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 460mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg