Zucchini Pasta Sauce
A fresh, flavorful, and nutrient-packed alternative to classic pasta sauces. Zucchini blends into a creamy, light, and versatile sauce that pairs beautifully with a variety of pasta shapes.
Equipment
- Large Skillet
- Blender or Immersion Blender
- Pot for Pasta
Ingredients
Base Sauce Ingredients
- 3-4 zucchini medium-sized, chopped
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 onion chopped
- salt and pepper to taste
Optional Additions
- 1/4 cup Parmesan cheese for richness
- 1/4 cup cream optional, for creamier sauce
- 1/2 tsp red pepper flakes optional, for heat
- 1/4 cup fresh basil or parsley chopped
Instructions
- Wash and chop zucchini into cubes. Peel if desired for a smoother sauce.
- Heat olive oil in a large skillet. Add onions and garlic, cooking until fragrant and golden.
- Add zucchini cubes, season with salt and pepper, and cook until tender, about 10 minutes.
- Transfer mixture to a blender or use an immersion blender to puree until smooth and creamy.
- Return sauce to skillet. Stir in fresh herbs, and add Parmesan or cream if desired. Adjust seasoning.
- Toss with cooked pasta and garnish with extra herbs or cheese before serving.
Notes
For variations, try blending with roasted tomatoes, adding red pepper flakes for spice, or skipping dairy for a vegan-friendly version using nutritional yeast.
Nutrition
Calories: 140kcalCarbohydrates: 12gProtein: 4gFat: 9gSaturated Fat: 2gCholesterol: 5mgSodium: 120mgPotassium: 550mgFiber: 3gSugar: 5gVitamin A: 350IUVitamin C: 25mgCalcium: 80mgIron: 1.5mg
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