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zucchini sauce for pasta

akflurry avatar
Recipe by
Sherry Blizzard
@akflurry
Piney Flats, TN

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.

yield serving(s)
prep time 10 Min
cook time 5 Min
method Stove Top

Ingredients For zucchini sauce for pasta

  • 5 md
    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

  • 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 drain in a colander. Place in a blender.
  • 3
    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.
  • Just look at those pretty little dark green flecks in that creamy light green sauce. The lemon oil adds a beautiful, very light sauce.
    4
    Boil 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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