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This is the type of pasta that tastes like you just ordered it from a restaurant. If you’re looking for a pasta that’s a perfect balance of comfort and freshness, then this is the one. Shredded zucchini is cooked until it becomes jammy, then tossed together with a Parmesan cream sauce that coats every pasta noodle. This is the kind of seasonal dinner you’ll want on repeat!

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Why You’ll Love This Recipe

Being that it’s the summer and there are so many farmers’ markets and sales on produce, I took advantage of the ever humble zucchini. Around this time, the zucchini that I see in grocery stores is HUGE. Like, comedically huge. They’re easily 1 1/2 lbs each! If you grow your own zucchini or have a bunch on hand, this recipe is something you need to keep in your repertoire for the summer days.

Oh boy, did I hit the jackpot on this one or what?! I am a pasta girl, always and forever. This one meal in particular is the most delicious pasta I’ve made thus far! It’s definitely on my top-tier list. The way the zucchini becomes jammy when cooked low and slow with onions and garlic, I could’ve just stopped there and eaten it straight. But alas, I had a recipe to test, so I continued.

The zucchini basically became one with the sauce because it was shredded and cooked down, creating a silky texture that feels indulgent without being too heavy. It’s also really easy to prepare with ingredients you most likely have on hand. Plus, this is a great way to use up the extra zucchini, especially during peak season when you need new ideas beyond roasting or baking them. It’s creamy, flavorful, and one of those easy dinners that feels special when you make it for your family.

Ingredients for Pasta with Zucchini Sauce

• Zucchini: Obviously! For this recipe to work, you need to draw the water out of the zucchini. 1/2 tsp per pound does the trick! The salt draws water out of the zucchini, making it easier to squeeze out. This is an important step; do not skip it! If you prefer to dice the zucchini for texture, then you can skip the salting.
• Rigatoni: I personally preferred this shape because it scoops the sauce and shredded zucchini with each noodle, but you can also use fettuccine, penne, or orecchiette. Basically, any noodle that the sauce can cling to.
• Yellow Onions & Garlic: The aromatics for this sauce. They cook low and slow for a while with the zucchini; the aroma it gives off is irresistible!
• Unsalted Butter, Heavy Cream, Lemon Juice, Fresh Basil, Parmesan: The sauce! Yes, this is all the sauce is! Sometimes, minimal is the most powerful.

Tips & FAQs

• Storage: Store in an airtight container in the fridge for up to 3 days. To reheat, you’ll need to add a splash of milk or cream to tie the sauce back together. Reheat it in the microwave, stirring every so often to avoid the sauce breaking.
• What to Serve With This: A nice loaf of garlic bread is always my go-to pairing with pasta. If you want something a bit lighter, a fresh house salad is a good side dish. You can grill some chicken or shrimp for a protein.
• Variations:
  • Instead of shredding the zucchini, you can try dicing it instead. I would skip the salting step if you choose to do this. You can continue the recipe as stated.
• Wine Pairings:
  • A Sauvignon Blanc is a great pairing. Because if it’s high acidity, it’ll cut through the rich sauce.
  • You can also go with a Pinot Grigio. It’s light, clean, and refreshing.
  • If you want a red wine, try a Gamay! It’s juicy, low tannin, and easy drinking. It won’t clash with the sauce.
  • For Non-Alcoholic Pairings: A lighter lemonade goes so well with this. You don’t want a sugary lemonade, so look for no sugar added or low sugar. If you want something bubbly, add some lemon or lime juice to sparkling water. Anything with acidity helps cut the richness in the cream sauce to avoid making it feel too heavy.

Recipe:

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