Zucchini Pasta Sauce

The creamiest, most flavor-packed Zucchini Pasta Sauce! Shredded zucchini, shredded summer squash, and fresh basil pesto make the ultimate 30-minute summer pasta dish, wonderful for a weeknight dinner.

Zucchini Pasta Sauce

While I don’t have a garden bursting with zucchini right now, I have wonderful neighbors and friends that do. Luckily for us, we’ve been gifted with plenty of zucchini and it’s ended up in everything I’ve been baking and cooking, from these Gluten-Free Zucchini Muffins to this Healthy Zucchini Bread and these Enchilada Stuffed Zucchini Boats.

So when my family requested this Creamy Pesto Pasta, I thought I’d put a spin on it and sneak in some veggies. No one was the wiser; in fact, there were rave reviews all around the table for Zucchini Pasta Sauce!

This pasta dish practically screams summer: it’s vibrant, fresh, lively, and loaded with great summer produce like corn, summer squash, zucchini, and basil pesto. 

Ingredients

• Unsalted Butter: Used for cooking the garlic and onion, it adds richness and carries the flavors of these aromatics throughout the dish.
• Garlic and Onion: These ingredients are foundational for flavor. Garlic adds a pungent, slightly spicy taste, while onion contributes sweetness and depth.
• Zucchini and Summer Squash: These vegetables add texture, moisture, and a mild, slightly sweet flavor, complementing the other ingredients.
• Paprika, Salt, and Pepper: These seasonings enhance the overall taste of the dish. Paprika adds a sweet and smoky flavor, while salt and pepper are basic seasonings that enhance all the other flavors.
• Heavy Cream and Chicken Stock/Broth: These liquids create a creamy sauce. The cream adds richness and a silky texture, while the stock brings depth and savoriness.
• Parmesan Cheese: Adds a nutty, salty flavor and helps thicken the Zucchini Pasta Sauce.
• Frozen Corn: Provides sweetness and a slight crunch, offering a textural contrast.
• Spaghetti: Serves as the base of the dish, absorbing flavors from the Zucchini Pasta Sauce and other ingredients.
• Basil Pesto: This adds a fresh, herby, and slightly nutty flavor, enhancing the overall taste profile.
• Toppings (Extra Parmesan, Fresh Herbs): Additional Parmesan adds more saltiness and umami, while fresh herbs like basil or parsley introduce a burst of freshness and color.

How To Add Zucchini To Pasta Sauce

• Prep: Grate zucchini and summer squash; dice onion; mince garlic.
• Pasta: Boil spaghetti until al dente, drain, set aside.
• Sauté: In a large skillet, melt butter; cook onion and garlic until golden.
• Add Vegetables: Stir in zucchini, squash, salt, pepper, paprika; cook until tender.
• Create Sauce: Mix in chicken stock, heavy cream, Parmesan, and corn; simmer until thickened.
• Combine: Toss spaghetti with Zucchini Pasta Sauce; add pesto; adjust seasoning.
• Serve: Garnish with extra Parmesan and fresh herbs.

QUICK TIP

Fresh herbs cut through the richness of this dish and add a great lively flavor. We enjoy fresh basil best, but flat-leaf Italian parsley is also great!

Tips For Success

• Salt Pasta Water: Add 1 tablespoon fine sea salt to boiling water before cooking pasta for flavor.
• Adjust Sauce to Taste: Keep extra heavy cream, pesto, and chicken stock handy to add as needed for a saucier consistency. Optionally, use reserved pasta water.
• Reserve Pasta Water: Save about 1 cup of pasta cooking water to thin Zucchini Pasta Sauce if necessary.
• Grate Parmesan with Microplane: For a light texture and better melting into the sauce.
• Grate Zucchini and Squash Coarsely: Use large grater holes to prevent them from disappearing in the Zucchini Pasta Sauce.
• Slightly Undercook Pasta: It will continue cooking in the sauce, preventing it from becoming mushy.

More Easy Pasta Recipes

• Taco Pasta Salad
• Philly Cheesesteak Pasta
• Red and White Pasta
• Bruschetta Pasta
• Orzo Pasta Salad

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Zucchini Pasta Sauce

5 from 5 votes

- Review this recipe

Shredded zucchini, shredded summer squash, and fresh basil pesto make the ultimate 30-minute summer pasta dish, wonderful for a weeknight dinner.

SAVE TO RECIPE BOX

Print Recipe

Zucchini Pasta Sauce

5 from 5 votes

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

Shredded zucchini, shredded summer squash, and fresh basil pesto make the ultimate 30-minute summer pasta dish, wonderful for a weeknight dinner.

Course Dinner, Main Course, Vegetarian

Cuisine American

Keyword Zucchini Pasta Sauce

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Chelsea Lords

Calories 714kcal

Author Chelsea Lords

Cost $6.12

Ingredients

• ▢ 3 tablespoons unsalted butter
• ▢ 1 tablespoon finely minced garlic (~3 cloves)
• ▢ 1 cup finely diced yellow onion (~1 medium onion)
• ▢ 2 cups grated zucchini (~2 small zucchinis)
• ▢ 1 cup grated summer squash (~1 small squash)
• ▢ ½ teaspoon EACH: paprika, fine sea salt, fresh cracked pepper
• ▢ ¾ cup heavy cream
• ▢ ¼ cup chicken stock or broth
• ▢ ½ cup finely grated Parmesan cheese (See Note 1)
• ▢ 1 and ½ cups frozen corn
• ▢ 10 ounces thin spaghetti NOT the whole package
• ▢ ⅓ cup fresh basil pesto (See Note 2)
• ▢ For topping: extra Parmesan cheese, fresh herbs like fresh basil or Italian parsley

US - Metric

USMetric

Instructions

• PREP: This dish goes quickly once it's started, so shred the zucchini and summer squash ahead of time. Grate both on the large holes of a cheese grater. Dice the onion, mince the garlic, and we're ready to start!
• PASTA: Bring a large pot of water to the boil with 1 tablespoon of fine sea salt. Cook the spaghetti according to package directions, subtracting 2 minutes (the pasta will finish cooking later). Drain the pasta and set aside (don't run it under cold water).
• ONION AND GARLIC: While the pasta cooks, melt the butter in a very large skillet or large pot over medium high heat (we'll add the pasta into this pan later, so use a big one). Once butter is mostly melted, add in the onion and garlic. Cook, stirring frequently, until the onion is becoming golden, about 3-4 minutes.
• ZUCCHINI AND SQUASH: Add the shredded zucchini and squash. Stir over medium-high heat for 1 minute. Add seasonings: ½ teaspoon of each -- salt, pepper, and paprika. Continue to cook, stirring frequently, until most of the liquid is absorbed and veggies are tender.
• CREAM AND CHEESE: Add in the chicken stock, heavy cream, freshly grated Parmesan cheese, and frozen corn. Stir and bring to a simmer. Reduce the heat and simmer until thickened a bit, about 2-3 minutes.
• PASTA: Add in the hot drained pasta and toss vigorously for 2-3 minutes, over medium heat, with tongs or two kitchen spoons. Continue to toss until the pasta is well coated and the sauce thickens. Once pasta is well coated, add in the pesto and toss again to combine. Taste and adjust, adding more salt and pepper, if needed. Add an extra splash of heavy cream, chicken stock, or pesto to thin the sauce a bit if desired.
• SERVE: Serve immediately garnished with fresh herbs and add additional parmesan to each plate.

Video

Recipe Notes

Note 1: Parmesan: Grate Parmesan cheese on a microplane. A microplane gives the Parmesan an amazing, super-light texture. It melts beautifully into the sauce and makes for a wonderful garnish.

Note 2: Fresh pesto: You’ll find fresh pesto near the fresh (not dried) pasta or in the produce section of the store. My absolute favorite in this Zucchini Pasta Sauce is Rana’s® Basil Pesto (not sponsored).

Nutrition Facts

Serving: 1serving | Calories: 714kcal | Carbohydrates: 78g | Protein: 20g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 442mg | Potassium: 640mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1561IU | Vitamin C: 19mg | Calcium: 254mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.