Description
Creamy zucchini pasta sauce made with fresh herbs, cream, and Romano cheese.
Ingredients
Scale
- 12 ounces dry pasta
- 2 1/2 pounds zucchini
- 3/4 cup extra virgin olive oil
- 1 cup sweet onion, diced
- Pinch red pepper flakes
- 1 1/2 tablespoons garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 tablespoons basil, divided
- 4 tablespoons oregano, divided
- 4 tablespoons mint, divided
- 1 cup heavy cream
- 3/4 cup Romano cheese, grated
Instructions
- Cook pasta and reserve 1 cup pasta water.
- Shred zucchini and prepare herbs.
- Heat olive oil and sauté onion for 3 minutes.
- Add pepper flakes and garlic and cook 1 minute.
- Add zucchini, salt, pepper, and half the herbs.
- Cover and cook 15 minutes over medium-low heat.
- Add cream and remaining herbs.
- Stir in Romano cheese.
- Add pasta water if needed.
- Serve with cooked pasta.
Notes
- Use fresh herbs for best flavor.
- Reserve pasta water for adjusting consistency.
- Store leftovers in refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 7
- Sodium: 430
- Fat: 35
- Saturated Fat: 11
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 4
- Protein: 13
- Cholesterol: 45