Name: Italian Zucchini Pasta with Roasted Garlic and Parmesan Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 medium onion, cut into 1/2-inch pieces; 6 cloves garlic, smashed; 24 ounces zucchini, skin on, sliced into 1/4-inch slices (from 3 to 4 medium zucchinis); 2 tablespoons extra virgin olive oil; 1/2 cup chicken or vegetable broth; 1/2 teaspoon kosher salt; Black pepper, to taste; 1/2 cup fresh grated Parmesan cheese; 1 pound pasta (such as cavatappi, fusilli, or rigatoni)

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Introduction

This Italian zucchini sauce is a delicious way to enjoy fresh summer vegetables with your pasta. Roasting the zucchini, garlic, and onion brings out deep flavors, which blend into a creamy, savory sauce perfect for any pasta shape. It’s simple, comforting, and packed with fresh ingredients.

The image shows a close-up of a white speckled bowl filled with pasta coated in a bright green pesto sauce. The pasta is short and curly, covered evenly with the green sauce that has a slightly chunky texture. There are small shreds of grated cheese sprinkled over the top, adding a light off-white color contrast. Tiny black pepper flakes are scattered throughout the dish, adding texture and depth. A silver fork is partially inserted into the right side of the bowl. In the background, pieces of pale yellow cheese sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium onion (cut into 1/2-inch pieces)
6 cloves garlic (smashed)
24 ounces zucchini (skin on, cut into 1/4-inch slices, about 3 to 4 medium zucchinis)
2 tablespoons extra virgin olive oil
1/2 cup chicken or vegetable broth
1/2 teaspoon kosher salt
Black pepper to taste
1/2 cup fresh grated Parmesan cheese
1 pound pasta (such as cavatappi, fusilli, or rigatoni)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Toss the zucchini, garlic, onion, olive oil, salt, and pepper in a bowl until well coated. Spread the mixture evenly on a sheet pan.
Step 2: Roast the vegetables in the oven for about 25 minutes, tossing halfway through, until they are tender and browned.
Step 3: While the vegetables roast, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
Step 4: Drain the pasta, reserving some of the cooking water, then return the pasta to the pot.
Step 5: Remove the roasted vegetables from the oven and transfer them to a blender. Add the Parmesan cheese and broth, then puree until smooth.
Step 6: Pour the sauce over the pasta, tossing to combine. Add reserved pasta water as needed to loosen the sauce to your preferred consistency.
Step 7: Serve topped with fresh black pepper and extra Parmesan cheese if desired.

Tips & Variations

For a vegan version, substitute the Parmesan with nutritional yeast or a vegan cheese alternative and use vegetable broth.
Try adding fresh herbs like basil or parsley to the sauce for extra freshness.
If you prefer a chunkier sauce, pulse the vegetables in the blender a few times instead of pureeing completely.
To add some heat, sprinkle red pepper flakes into the sauce or while roasting the vegetables.

Storage

Store any leftover sauce and pasta separately in airtight containers in the refrigerator for up to 3 days. When reheating, warm the sauce gently on the stove or in the microwave, adding a splash of broth or water to loosen it if necessary. Combine with pasta just before serving to maintain texture.

How to Serve

This image shows a pot filled with bright yellow cooked spiral pasta as the first layer. On top of the pasta, a thick, creamy light green sauce with a slightly chunky texture is being poured from a blender jar, forming the second layer. The pot is light gray with a curved handle visible at the front. The scene is set on a white marbled surface with a textured olive-green cloth on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this sauce?

Fresh zucchini works best for roasting, but if using frozen, thaw and drain it well before roasting to avoid excess moisture that could dilute the sauce.

What pasta types work best with this sauce?

This sauce pairs well with short, ridged pastas like cavatappi, fusilli, or rigatoni, which hold the sauce nicely. However, feel free to use any pasta you prefer.