Italian Zucchini Pasta with Roasted Garlic and Parmesan Recipe
This Italian zucchini sauce recipe offers a delicious and healthy twist to classic pasta dishes. Roasted zucchini, garlic, and onion are blended with parmesan and broth to create a creamy, flavorful sauce that’s perfect for tossing with your favorite pasta. It’s easy to prepare, packed with nutrients, and ideal for a comforting weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Ingredients
Scale
Vegetables
- 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)
Other Ingredients
- 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
- Prepare and roast vegetables. Toss the sliced zucchini, smashed garlic, and cut onion with extra virgin olive oil, kosher salt, and black pepper. Spread the mixture evenly on a sheet pan and roast in a preheated oven at 425°F (220°C) for about 25 minutes until the vegetables are tender and browned, stirring or tossing halfway through the cooking time for even roasting.
- Cook the pasta. While the vegetables roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically around 8–12 minutes depending on the pasta type.
- Drain the pasta and reserve cooking water. Drain the cooked pasta, reserving some of the starchy cooking water. Return the pasta to the pot off heat.
- Blend the roasted vegetables into sauce. Remove the roasted vegetables from the oven and transfer them to a blender. Add the fresh grated Parmesan cheese and broth, then blend until the mixture is smooth and creamy.
- Combine pasta and sauce. Pour the creamy zucchini sauce over the pasta in the pot. Toss to combine thoroughly, adding some reserved pasta water as needed to loosen the sauce and achieve desired consistency.
- Serve. Serve the pasta topped with additional fresh black pepper and extra Parmesan cheese if desired. Enjoy warm.
Notes
- Use vegetable broth to make this recipe vegetarian.
- For a vegan version, substitute parmesan with a vegan cheese alternative and omit or replace broth with vegetable broth.
- Reserve pasta water carefully; it helps adjust the sauce consistency without diluting the flavor.
- Roasting the vegetables enhances the natural sweetness and depth of flavor in the sauce.
- Freshly grated Parmesan cheese offers better melting and flavor than pre-grated varieties.
Keywords: Italian zucchini sauce, roasted zucchini pasta sauce, healthy pasta sauce, creamy zucchini sauce, roasted vegetable sauce, easy Italian sauce, zucchini recipe
