Zucchini Pasta Sauce

Learn how to turn fresh zucchini into a bright and fresh pasta sauce with a simple method. Add the optional toppings for extra flavor as you and your family like. (Heads up: You'll want to reserve a little of the pasta cooking water before you drain the pot.)

Course Dinner

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 266kcal

Author Amy Palanjian

Equipment

Ingredients

2 small zucchini (about 2 cups sliced)
2 garlic cloves (peeled and minced)
2 tablespoons olive oil
½ cup white beans (such as cannellini beans)
2 tablespoons basil leaves (or parsley or spinach, optional)
1 pound pasta
Parmesan cheese, lemon zest, and/or fresh black pepper (optional but recommended)

US Customary - Metric

Instructions

Cook the pasta according to the package directions. Before draining, remove and reserve one cup of the pasta cooking water. Drain and set aside.
Meanwhile, cut the ends off of the zucchini and discard. Slice the zucchini about ¼-inch thick.
Add the olive oil to a medium skillet over medium heat. When warm, add the garlic. Toss to coat with the oil. Cook for 2 minutes, or until fragrant.
Add the zucchini and stir to coat with the oil. Cover and cook for 10-12 minutes, turning once or twice, or until the zucchini is very soft when poked with a fork. Remove from heat and let cool slightly for a few minutes.
Transfer the zucchini to a blender, adding the beans and optional herb or spinach. (That additional makes this a brighter green color.) Blend, starting slowly and working up to high. Add the pasta cooking water, ¼-cup at a time, to make a smooth sauce.
Add ½ of the sauce to the pasta and stir to combine. Add as much additional sauce as you like or store the remaining sauce for future use. Serve with Parmesan, lemon zest, and/or pepper as desired.

Notes

Store any remaining sauce in airtight containers in the fridge for up to 5 days. Or freeze in an ice cube tray overnight, transfer to a freezer bag, remove as much air as you can and freeze for up to 6 months. Thaw 1-2 cubes overnight in the fridge in a container or at room temperature for about an hour and add to servings of pasta for easy meals.
Use yellow summer squash if desired.
Add a few basil, spinach, or parsley leaves to enhance the green color.
Use any type of pasta you like, including regular, whole-wheat, or a bean-based pasta.

Nutrition