A rich and unique twist on a classic vegetarian-friendly dish that elevates the easiest of all meals.
My mom did most of the cooking in my childhood home. In those few times when my dad took over the kitchen, we could count on either grilled meat or pasta for dinner. I got why he loved grilling—who doesn’t love playing with fire? But I didn’t understand his penchant for pasta dishes until I moved out on my own. Faced for the first time with making my own dinner every single night of the week, I realized that boiled spaghetti topped with store-bought sauce was the one meal I couldn’t screw up!
I recently came across this zucchini pasta sauce recipe and decided it was time to up my dinner game. I wasn’t sure what to expect, as I’d only ever had more traditional sauces, like marinara and alfredo. But I’ve always liked zucchini in stir-fries and salads, so I took a leap of faith. After all, I had nothing to lose but half an hour and some veggies from my friend’s garden.
I learned that this recipe is inspired by the classic spaghetti alla Nerano, a beloved pasta dish that originated in the village of Nerano on the Sorrentine Peninsula near Italy’s Amalfi Coast. The traditional version features spaghetti tossed with fried zucchini, Provolone del Monaco cheese (or another aged provolone), fresh basil, and a hint of garlic. Some versions, like this recipe, include a touch of Parmesan for extra depth and onions for a slight, gentle sweetness.
When the sauce was ready—in 30 minutes flat, as promised—I was floored by the complex flavors! The Italian seasoning and sautéed garlic deliver that familiar oregano-laced savoriness, while the butter and Parmesan cheese add rich creaminess to the broth. The zucchini adds a delightful earthiness to the sauce that’s brightened by a touch of citrus. Overall, this sauce is simple, silky, and the perfect way to elevate your favorite pasta.
This dish is now a weeknight staple for me. If my dad were still around, I’m sure he’d be bursting with pride.
Zucchini vs. yellow squash: which is best for this recipe?
Both zucchini and yellow squash belong to the summer squash family. Summer squash refers to any squash harvested while still young, tender, and thin-skinned. Zucchini is the most familiar variety, with smooth, dark green skin and a mild, slightly grassy flavor. Yellow squash, often called straightneck or crookneck squash, has bright yellow skin and a slightly tapered neck.
Both have tender, thin skin and a soft, moist interior when cooked. Both are also low in calories and a good source of vitamin C and potassium. Besides their different colorings, the two squashes differ slightly in taste and texture. Zucchini has a milder, more neutral flavor, while yellow squash is slightly sweeter and sometimes a bit nuttier. Yellow squash can be a touch softer and more watery when cooked, especially if very ripe.
You can absolutely use either variety in this recipe! If you swap in yellow squash for zucchini, your sauce will be just as delicious but slightly sweeter and a bit brighter in color. The texture will remain creamy and smooth, though the sauce might be a little thinner if your yellow squash is especially juicy. If you want it thicker, simply let it simmer a minute or two longer to cook off excess liquid.
How do I store leftovers?
Store leftover zucchini pasta sauce in an airtight container in the fridge for up to 5 days. You can also freeze the cooled sauce in ice cube trays or small containers for up to 6 months. Thaw portions overnight in the fridge and reheat on the stovetop until smooth and warmed through.
If you’ve already tossed the sauce with pasta, refrigerate the assembled dish in a sealed container for up to 4 days. Reheat gently, adding a splash of water or broth if needed. For best results, store the sauce and pasta separately and combine just before serving. Plain cooked pasta will stay good in an airtight container in the fridge for up to 4 days.
Serving suggestions
Serve this zucchini pasta sauce over your favorite noodles, zoodles, or squoodles—aka spiralized zucchini or yellow squash. Pair it with some Bread Without Yeast, Potato Rolls, or Gluten-Free Crackers for soaking up every drop of sauce. Add this Caprese Salad Recipe, an Olive Garden Salad, or a simple Green Salad to complete your delicious meatless meal.
Ingredients
- 8 ounces uncooked pasta fettuccine or your choice
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1/2 small onion chopped
- 1 pound zucchini diced
- 2 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1/2 cup chicken or vegetable broth
- 1 teaspoon lemon juice
- 1/2 cup Parmesan cheese freshly grated
- Salt and pepper to taste
Instructions
- Boil a salted pot of water for your pasta. Cook the pasta al dente according to package directions.
- While the pasta cooks, chop the zucchini and prep your other ingredients.
- Add the olive oil and one tablespoon of the butter to a skillet over medium-high heat. Add the onion and sauté for 5 minutes.
- Add the zucchini, garlic, and Italian seasoning to the pan. Cook for 5 minutes, stirring occasionally.
- Add the remaining butter, chicken broth, and lemon juice to the pan. Let the mixture cook for 1-2 minutes.
- Remove from heat. Stir in the Parmesan cheese. Toss the sauce with the drained pasta, adding a splash of pasta water if needed to reach your desired consistency.
- Season with salt and pepper to taste and enjoy immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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