Description

This Creamy Zucchini Sauce recipe offers a luscious and flavorful way to enjoy fresh zucchini paired with tender short pasta. Featuring a rich mix of butter, garlic, onion, and parmesan cheese combined with cream and stock, this sauce is simmered to perfection to coat the pasta in a velvety texture. It’s a quick, comforting pasta dish that’s perfect for a weeknight meal, with optional garnishes to elevate each bite.

Ingredients

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For the Sauce

3 Tablespoons unsalted butter (50g)
2 garlic cloves, minced
½ onion, finely sliced (red, white, or yellow)
1⅓ pounds zucchini, grated (600g)
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
1 cup heavy cream
¾ cup low-sodium chicken stock or vegetable stock
¾ cup parmesan cheese, finely grated (75g)

For the Pasta

10 ounces short pasta such as conchigliette (small shells) or gemelli or orecchiette

Finishing and Serving (Optional)

Grated parmesan cheese
Fresh basil ribbons
Sprinkle of bacon
Buttered fresh bread crumbs

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Instructions

Cook Pasta: Bring a large pot of water to a boil and add 1 tablespoon of kosher salt. Cook the pasta according to package instructions but stop cooking 2 minutes before the suggested al dente time so the pasta remains very firm. Reserve a full ladle of pasta cooking water in a large cup, then drain the pasta.
Prepare the Zucchini Sauce: Melt the butter in a large skillet or pot over medium-high heat. Add the minced garlic and sliced onion and sauté for about 1½ minutes until the onion turns slightly golden.
Cook Zucchini: Add the grated zucchini to the skillet and cook for 1 minute. Then, season with kosher salt, black pepper, Italian seasoning, and red pepper flakes. Stir continuously for 2 minutes, allowing the zucchini to release liquid and reduce in volume by about half.
Add Cream and Cheese: Stir in the heavy cream, chicken stock, and grated parmesan cheese. Bring the mixture to a simmer, then reduce the heat to medium and continue to simmer gently for 3 minutes to meld the flavors.
Toss Pasta with Sauce: Add the drained pasta to the skillet and toss thoroughly for 2 minutes until the sauce thickens and coats the pasta evenly. If the sauce becomes too thick, slowly add some reserved pasta cooking water to loosen it and help the pasta finish cooking in the sauce.
Serve: Remove from heat and serve immediately, garnishing with extra parmesan and your choice of fresh basil ribbons, a sprinkle of bacon, or buttered bread crumbs if desired.

Notes

When grating your own parmesan, measure it by weight (75g) as freshly grated cheese is fluffier than pre-grated, which affects quantity.
Avoid adding store-bought pre-grated parmesan during sauce cooking, as it contains anti-clumping additives that prevent even melting; instead add it directly to the pasta at the end.
Choose short pasta types with surface texture or crevices like conchigliette, gemelli, or orecchiette to hold the sauce well.