zucchini sauce for pasta
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. NOTE: My friend across the street is allergic to lemon. Feel free to use any other type of flavored/infused olive oil. I am making her a garlic and a basil infused olive oil zucchini sauce.
prep time
10 Min
cook time
5 Min
method
Stove Top
yield
Depends on how much you want to serve.
Ingredients
- 5 medium zucchini (skin only)
- - meyer lemon olive oil (about 1/2 cup)
- - kosher salt
- WANT A PROTEIN?: CHANGE IT UP BY ADDING SHRIMP OR CHICKEN AND USING LINGUINI OR SOME OTHER PASTA INSTEAD AND GET RID OF THE TORTELLINI.
How To Make zucchini sauce for pasta
-
Step 1Peel the zucchini. Use the skin only. Discard the meaty part and the seeds. You only want the skin. -
Step 2Boil the green part of the skin for 5 minutes. Strain the zucchini and drain in a colander. Place in a blender.
-
Step 3Puree on high drizzling in Meyer's Lemon Oil (about 1/3 to 1/2 cup) and salt until it is smooth and creamy. Taste often adding more or less as you like.
-
Step 4Boil pasta as per instructions. Drain but do not rinse. Add zucchini sauce directly to hot pasta and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Other Sauces
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Diabetic
Diet:
Gluten-Free
Diet:
Vegan
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Kosher
Diet:
Wheat Free
Diet:
Soy Free
Diet:
Low Carb
Keyword:
#zucchini
Keyword:
#zucchini sauce
Ingredient:
Vegetable
Method:
Stove Top
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