Zucchini Pasta

Published 4 days ago• 3 minute read

summer, and this year we are going to have a zucchini sauce summer. This Zucchini Pasta is easy, fresh, and packed with veggies. It’s inspired by all the summer zucchini I can’t stop buying at the farmers market - what human needs to buy 10 zucchini every sunday? Not me... but somehow I cannot stop.. You saute it until golden and caramelized, blend it into a silky sauce with ricotta, parmesan, and a splash of lemon, then toss it with your favorite pasta. Zucchini Pasta is bright, cozy, and feels like a little hug in a bowl. Bonus: my kids devour it without realizing it was mostly vegetables.

Green Zucchini Pasta - the most incredible green sauce swirled into some pasta is the dream summer dinner.

Yes! You can make the sauce up to 3 days in advance and keep it in the fridge. Just reheat gently before tossing with pasta.

The sauce - yes! It freezes beautifully! Just freeze in 1-2 cup portions so you can easily thaw enough for a dinner.

It’s actually delicious as a cold pasta salad too. Add some arugula and it’s a dream.

It's insane over pasta, chicken, salmon, steak, rice, you name it! Basically it's good on EVERYTHING. I even eat it straight out of the blender with a spoon.

▢ Red Pepper Flakes

▢ Olive Oil

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and tuscan seasoning. Cook for about 10 minutes, stirring occasionally, until the zucchini is golden and caramelized. Add the spinach and let it wilt.
Stir in the garlic and cook for 30 seconds more. Remove from heat.
Transfer the zucchini mixture to a blender. Add the parmesan, ricotta, remaining 2 tablespoons of olive oil, and a squeeze of lemon. Blend until smooth. Taste and season with more salt if needed. Set aside.
Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving ½ cup of the pasta water. Drain and return the pasta to the pot.
Toss the pasta with the zucchini sauce, adding pasta water as needed until the sauce is creamy and coats the noodles evenly.
Serve immediately, topped with fresh basil, shaved parmesan, lemon zest, red pepper flakes, and a drizzle of olive oil.