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 meaty part and the seeds. You only want the skin.
  2. Boil the green part of the skin for 5 minutes. Strain the zucchini and place in a blender.
  3. Drain in a colander.
  4. Puree 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.
  5. Boil pasta as per instructions. Drain but do not rinse. Add zucchini sauce directly to hot pasta and serve.

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