Description

This zucchini pasta sauce is a fresh and flavorful way to enjoy your favorite pasta dishes while incorporating more vegetables into your diet.

Ingredients

Scale

8 ounces uncooked pasta (I used fettuccine)
1.5 pounds zucchini, diced
1 tablespoon olive oil
2 tablespoons butter, divided
½ small onion, chopped
2 cloves garlic, minced
1 dash Italian seasoning
½ cup chicken or vegetable broth
1 teaspoon lemon juice
½ cup freshly grated Parmesan cheese
Salt & pepper to taste

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Instructions

1. Boil a salted pot of water for your pasta. Cook the pasta al dente according to package directions.
2. Meanwhile, chop the zucchini and prep your other ingredients.
3. 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.
4. Add the zucchini, garlic, and Italian seasoning to the pan. Cook for 5 minutes, stirring occasionally.
5. Add the remaining butter, chicken broth, and lemon juice to the pan. Let it cook for 1-2 minutes or so.
6. 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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Pasta
Method: Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 400mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 10g
Cholesterol: 30mg