Pasta with Zucchini Sauce
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!
Ingredients
- 1 lb rigatoni
- 4 medium zucchini shredded (about 2 1/2 - 3lbs)
- 1 medium yellow onion diced
- 5 garlic cloves minced
- 2 tbsp extra virgin olive oil
- 2 cups heavy cream
- 3 tbsp unsalted butter
- ½ cup grated Parmesan cheese
- 1 tbsp + 1 tsp salt separated
- Ground black pepper to taste
- Juice of 1/2 lemon
- ½ tsp lemon zest optional
- ⅓ cup fresh basil chopped, plus extra for garnish
Instructions
Prepare the Zucchini
- Add the shredded zucchini to a bowl. Sprinkle with 1 tbsp salt and toss together. Transfer the zucchini to a colander and place a heavy bowl or plate on top of the zucchini. Let it sit at room temp for 30 minutes.
- Remove the bowl from the zucchini, and transfer the zucchini to a cheesecloth or a clean towel. Squeeze out as much water as you can. This will take some major strength!
Make the Pasta & Sauce
- Bring a large salted pot of water to a boil. Cook the rigatoni to al dente. Reserve 1 cup of pasta water (you may not need all of it), then drain the rest. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the zucchini, onions, and garlic. Stir them together, then lower the heat to medium-low. Gently cook this for 20-25 minutes until it is jammy-like, and the onions have softened, stirring occasionally to avoid them burning. When it starts sticking to the bottom of the pan, but not burning, it's ready. Transfer the zucchini to a bowl and set aside for now.
- In the same skillet, add the heavy cream and butter. Bring to a gentle simmer over medium-low heat, letting the butter melt into the cream. Slowly add in the parmesan cheese and whisk. Lower the heat to low and allow this to thicken for 7-10 minutes, whisking often so the cheese doesn't clump together while simmering. Remove from heat.
- Stir in pepper, to taste, lemon juice, and lemon zest, if using. Add the zucchini mixture to the cream sauce and mix it in. Season with salt as needed.
- Add in the pasta and basil, then toss everything together with a little pasta water at a time until the sauce coats the pasta evenly.
Notes
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.
- 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.