There are some recipes that accidentally become part of your weekly rotation, and this Creamy Zucchini Pasta Sauce is one of ours.
It all started as a way to use up an abundance of zucchini, but after one bite, I knew it would be making regular appearances in our meal plan. The zucchini cooks down into an incredibly creamy, velvety sauce with plenty of garlic, making it hard to believe that the sauce is made primarily from zucchini.
As a mom, I also love that it’s an easy way to work a little more goodness into my toddler’s meals without making it feel like a “healthy” dinner. Once blended, the zucchini creates a rich, creamy sauce that little ones tend to love, making it a simple way to add more produce to the table while still serving something the whole family enjoys.
One of my favorite things about this recipe is how well it works for meal prep. I usually make a big batch of the sauce over the weekend, store it in the fridge, and then dinner comes together in the time it takes to boil pasta during the week. It’s one of those meals that feels comforting without being heavy, which makes it perfect for busy weeknights.
I usually serve it with whole wheat pasta, simple salt and pepper chicken breast for protein, and finish everything with creamy burrata and crispy shallots. The burrata melts right into the warm pasta while the shallots add the perfect crunch, making the whole dish feel just a little bit special with very little extra effort.
Creamy Garlic Zucchini Pasta Sauce
Ingredients
- 1.5 lbs zucchini/yellow squash, chopped finely
- 8 ounces pasta I prefer penne or ziti
- 1 tbsp neutral oil or olive oil
- 1 tbsp butter
- 1 large shallot, sliced into rings
- 2 tsp salt + 1/4 tsp for shallots
- 1/2 cup pasta water
- 2 whole eggs
- 1 tsp rushed red pepper optional
- 8 cloves garlic
- 4 ounces burrata
- 4 tbsp fresh basil for topping
Instructions
- Heat olive oil and garlic until the garlic begins to brown.
- Add the zucchini and 2 tsp salt let it simmer until the zucchini becomes soft
- Let the mixture cool. In the meantime sauté the shallots with butter and salt until the shallots become crisp. Set aside.
- Blend the zucchini mixture until smooth.
- Boil pasta of your choosing according to packaging instructions and save 1/2 cup of pasta water and drain the rest.
- Add eggs to the water and whisk.
- Add the drained pasta back into the pot along with the sauce, crushed red pepper and pasta water with egg and stir together on low heat for a minute.
- Assemble the pasta dish topped with fresh basil, burrata, and shallots and enjoy!
What to Serve It With
This sauce is incredibly versatile and works well with almost any pasta shape. I typically reach for whole wheat pasta to add a little extra fiber, but it would be just as delicious with rigatoni, penne, fusilli, orecchiette, spaghetti, or fresh pasta.
For protein, I like to keep things simple with chicken breast seasoned with just salt and pepper before pan-searing it until golden. The mild seasoning lets the zucchini and garlic flavors really shine, but grilled shrimp, Italian chicken sausage, or even white beans would also work beautifully.
To finish the dish, don’t skip the toppings. Creamy burrata and crispy shallots take this pasta from a simple weeknight dinner to something that feels restaurant-worthy. I also love finishing it with fresh basil, cracked black pepper, and a generous sprinkle of Parmesan.
A Few Tips
- Blend the sauce until completely smooth for the creamiest texture.
- Reserve a little pasta water to loosen the sauce before tossing it with the pasta.
- Make the sauce over the weekend and store it in the refrigerator for quick, stress-free dinners during the week.
- Taste the sauce before serving and adjust the salt as needed—zucchini can vary in sweetness and water content.
- If your zucchini are especially large, remove some of the seeds before cooking for an even creamier sauce.
Whether you’re looking for an easy weeknight dinner, a great meal prep recipe, or simply a delicious way to enjoy zucchini, I hope this pasta becomes a staple in your home just like it has in ours.
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