Zucchini Sauce for Pasta

Sherry Blizzard


So simple and yet so silky and elegant. I learned to make this from Chef Judy Giglia at an Italian Pasta and Cheese Making class a few years ago. She taught us to make a lemon ricotta, and cappelletti pasta (Pope's Hats). We stuffed the pasta with the ricotta, and served them with this wonderful, beautiful, creamy green sauce. The lemon oil is the magical ingredient that makes this dish.


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Depends on how much you want to serve.
10 Min
5 Min
Stove Top


How to Make Zucchini Sauce for Pasta


  1. Peel the zucchini. Use the skin only. Discard the seeds.
  2. Boil the green part of the skin for 5 minutes. Strain the zucchini and place in a blender.
  3. Puree on high until it is smooth and creamy. Season to taste with lemon olive oil and salt.

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