Pasta with Zucchini Sauce

Thinking ahead about my garden zucchini patch and I have a plan for the overload I am expecting. In this recipe, grating the zucchini makes it easily become part of the sauce for this easy pasta dish.


  • 2 tbsp olive oil
  • 5 cups grated zucchini
  • salt and pepper to taste
  • 1/2 cup cream
  • 1/2 lb rigatoni, bowties, or screws
  • 3 cups grated pecorino cheese with black peppercorns
  • 1/4 to 1/3 cup pasta cooking water
  • 1/2 cup minced mint
  • 1/4 cup minced parsley


  1. Heat the olive oil in a saute pan large enough to toss the pasta and stir in the zucchini; cook on low heat until the zucchini is creamy looking. On low heat, stir in the cream and combine mixture well. Season with salt and pepper.
  2. Cook the pasta in 2 quarts of boiling salted water until al dente. Reserve ½ cup of the pasta cooking water and set aside. Add the pasta to the pan with the sauce and stir well.
  3. In a small bowl, whisk the cheese with enough of the reserved pasta water until it is well blended; stir into pan with the pasta and mix over low heat until everything is hot. Off the heat, stir in the mint and parsley; correct seasoning if needed and serve.
Print This Recipe


No comments on this recipe.

Leave a comment

Your comment will be revised by the site if needed.