Description
A creamy, luscious zucchini-based pasta sauce that brings quiet comfort and fresh, seasonal flavor to your table. Perfect for a quick and nourishing weeknight meal.
Ingredients
1 medium zucchini, grated
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1/4 cup fresh basil leaves, chopped
Salt to taste
Black pepper to taste
1/2 cup grated Parmesan cheese (optional)
1 tablespoon lemon juice
1/4 teaspoon nutmeg
Freshly grated Parmesan for garnish
Instructions
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
Add garlic and cook for 1-2 minutes, stirring frequently to avoid burning.
Add grated zucchini to the pan. Cook for 5-7 minutes, stirring occasionally until the zucchini begins to soften and release moisture.
Using a hand blender or transferring to a blender, puree the mixture until smooth.
Return the puree to the pan if using a blender. Stir in basil, salt, black pepper, nutmeg, and lemon juice.
If using Parmesan cheese, fold it into the sauce gently and let it meld for a few minutes.
Toss the sauce with cooked pasta of your choice until the pasta is evenly coated.
Garnish with additional Parmesan and fresh basil before serving.
Notes
Adjust the amount of lemon juice to balance the flavor to your liking.
For a vegan version, skip the Parmesan or use a vegan alternative.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.