Description
A delicious and creamy pasta dish featuring a smooth zucchini sauce made from roasted zucchini, garlic, and onion, blended with Parmesan cheese and broth. This recipe is perfect for a comforting weeknight meal and serves six people.
Ingredients
Scale
Pasta
- 1 pound pasta (such as cavatappi, fusilli, or rigatoni)
Vegetable Sauce
- 24 ounces zucchini (skin on, cut in 1/4-inch slices, about 3 to 4 medium)
- 1 medium onion (cut into 1/2-inch pieces)
- 6 cloves garlic (smashed)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- Black pepper to taste
- 1/2 cup chicken or vegetable broth
- 1/2 cup Parmesan cheese (fresh grated)
Instructions
- Prepare and Roast Vegetables: Toss the sliced zucchini with the smashed garlic, chopped onion, olive oil, kosher salt, and black pepper until evenly coated. Spread the mixture in a single layer on a sheet pan and roast in the oven at 425°F for about 25 minutes, tossing halfway through, until the vegetables are tender and browned.
- Cook Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente, typically 8-12 minutes depending on the pasta type.
- Drain the Pasta: Drain the cooked pasta, reserving some of the cooking water. Return the drained pasta to the pot to keep warm and allow for tossing with the sauce later.
- Make the Zucchini Sauce: Remove the roasted vegetables from the oven and transfer them to a blender. Add the grated Parmesan cheese and the chicken or vegetable broth. Puree until the mixture is smooth and creamy.
- Combine Pasta and Sauce: Toss the creamy zucchini sauce with the cooked pasta directly in the pot. Add some of the reserved pasta cooking water a little at a time as needed to loosen the sauce to your preferred consistency and for better coating.
- Serve: Finish by topping the pasta with freshly ground black pepper and extra Parmesan cheese if desired. Serve immediately for a warm and satisfying meal.
Notes
- You can substitute vegetable broth for chicken broth to make this recipe vegetarian.
- Use freshly grated Parmesan cheese for the best flavor and creamy texture.
- Reserve pasta cooking water carefully as it helps to adjust the sauce consistency.
- This dish pairs well with a light green salad or crusty bread.
- For a vegan option, replace Parmesan with nutritional yeast or a vegan cheese alternative.
