A rich and unique twist on the easiest of all meals.
Growing up I never understood why any time my father cooked he made pasta – spaghetti, fettuccine, macaroni and cheese – if it was not made on the grill it was going to be pasta. When I moved out on my own, I realized the reason: pasta is almost impossible to mess up, it’s as easy as boiling some water and stirring occasionally until your pasta is at your desired texture. When I first cooked on my own, that easy pasta dish was finished with a jar of sauce, Prego was my co-pilot, but as I continued growing and improving as a cook, I realized that these simple dishes could be made all the more unique with homemade sauces. Marinara, Alfredo, or something more. That is where this fantastic zucchini pasta sauce recipe comes in. It is simple, rich, and the perfect addition to your favorite pasta.
This recipe is a variation of a classic Spaghetti alla Nerano which comes from the town of Nerano on the Sorrentine peninsula of Italy’s Amalfi Coast. This variation is full of the robust authentic Italian flavors of garlic, onion, Parmesan, and of course zucchini. The diced zucchini softens in the sauce to give a creamy, delicious topping for your pasta. When I first tried this recipe, I did not know what to expect, I like zucchini and had it in primavera or other sauces but not as an actual ingredient in the sauce. When the sauce was complete and I tasted the complex flavors, I was floored, a hint of spice, a zesty tang from the citrus, and the full-bodied buttery flavor of the sautéed vegetables. I can say for sure, when you try this sauce, you will not be disappointed.
Is Zucchini Pasta Sauce Healthy?
Often when you make pasta the healthiness of the dish is largely determined by the sauce you put on it. Pasta itself is high in carbohydrates so if you are trying to enjoy a low-carb diet, I would recommend substituting your standard pasta to a low-carb, gluten-free alternative. This sauce is also important to enjoy in moderation as the butter and Parmesan cheese add fats to the dish along with high levels of calcium and protein. Zucchini itself is also rich in nutrients and micronutrients that have many health benefits, it contains antioxidants like lutein and zeaxanthin and is a great source of fiber and vitamin C. You can also make the dish vegan by substituting plant-based alternatives for your butter and Parmesan and using vegetable broth. Enjoy in moderation and this zucchini pasta sauce is the perfect topping to your favorite pasta dish.
What is a summer squash?
Zucchini is one of the most popular and widely found summer squash varietals. If you are wondering what exactly a summer squash is, the answer is in the name: any warm-season squash that is harvested when it is still immature and tender. Zucchini is just one of many summer squashes including chayote squash, cousa squash, yellow crookneck squash, and luffa squash, and those are only a few of the varieties. You will find summer squash in many recipes for both hot and cold dishes, it can also be eaten either cooked or raw, but the flavor is best cooked.
How to Make Ahead and Store
Store your zucchini pasta sauce in the refrigerator in an airtight sealed container for up to 5 days or you can portion it into an ice cube tray and freeze for up to 6 months. To use, you can thaw one or two ice cube portions in the refrigerator overnight and then reheat on the stovetop until warm and smooth.
Serving Suggestions
Of course, you will want to serve your zucchini pasta sauce with your favorite pasta and that will cover your main course, I also like warming a French roll with butter and garlic to make a homemade garlic bread as a side and to soak up that extra sauce that your pasta drops. You can also pair with a nice dry Chianti to complement the rich flavors of the sauce.
For more pasta-based inspiration, take a look at this Alfredo Sauce recipe, this Creamy Pumpkin Pasta Sauce or this simple Mushroom Pasta.
Recipe
Ingredients
- 8 ounces uncooked pasta fettuccine or your choice
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1/2 small onion chopped
- 1 pound zucchini diced
- 2 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1/2 cup chicken or vegetable broth
- 1 teaspoon lemon juice
- 1/2 cup Parmesan cheese freshly grated
- Salt and pepper to taste
Instructions
- Boil a salted pot of water for your pasta. Cook the pasta al dente according to package directions.
- While the pasta cooks, chop the zucchini and prep your other ingredients.
- Add the olive oil and one tablespoon of the butter to a skillet over medium-high heat. Add the onion and sauté for 5 minutes.
- Add the zucchini, garlic, and Italian seasoning to the pan. Cook for 5 minutes, stirring occasionally.
- Add the remaining butter, chicken broth, and lemon juice to the pan. Let the mixture cook for 1-2 minutes.
- Remove from heat. Stir in the Parmesan cheese. Toss the sauce with the drained pasta, adding a splash of pasta water if needed to reach your desired consistency.
- Season with salt and pepper to taste and enjoy immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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