Simple Fresh Zucchini Pasta Sauce
This zucchini pasta sauce is the perfect way to use up your summer zucchini harvest! It's easy to make in 30 minutes, buttery, and totally delicious.
Servings: 4
Ingredients
- 8 ounces uncooked pasta I used fettuccine
- 1.5 pounds zucchini diced
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1/2 small onion chopped
- 2 cloves garlic minced
- 1 dash Italian seasoning
- 1/2 cup chicken or veg broth
- 1 teaspoon lemon juice
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper to taste
Instructions
- Boil a salted pot of water for your pasta. Cook the pasta al dente according to package directions.
- Meanwhile, chop the zucchini and prep your other ingredients.
- Add the olive oil and one tablespoon of the butter to a skillet over medium-high heat. Add the onion and sauté for 5 minutes.
- Add the zucchini, garlic, and Italian seasoning to the pan. Cook for 5 minutes, stirring occasionally.
- Add the remaining butter, chicken broth, and lemon juice to the pan. Let it cook for 1-2 minutes or so.
- Stir in the parmesan cheese and toss with the drained pasta (add a splash of pasta water if you wish). Season with salt & pepper as needed and enjoy immediately.
Notes
- Zucchini sizing is pretty subjective, so I figured that including a weight would be the most useful thing to do. I used 3 small-to-medium zucchini totaling around 1.5 pounds. Anything around 1 lb. or so will work, but I wouldn't go less than that if you're feeding 4 people.
Nutrition
Calories: 382kcal | Carbohydrates: 50g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 366mg | Potassium: 622mg | Fiber: 4g | Sugar: 6g | Vitamin A: 623IU | Vitamin C: 34mg | Calcium: 184mg | Iron: 2mg