Summer Zucchini Pasta
- Macchè
- Jul 24
- 2 min read
This is for the ones who love a fresh and creamy sauce.
This Summer Zucchini Pasta is the seasonal creamy dish you were looking for. With courgette, onions, basil, and olive oil, this pasta sauce takes only 15 minutes to make.
If you make extra sauce, you can use it as a dip and on top of bruschette!
This recipe makes 4 portions of Summer Zucchini Pasta. For this recipe you need an immersion blender and a
This recipe is fully vegan. Want to explore other Italian recipes? Check our fresh pasta workshops!
INGREDIENTS:
350 g pasta (tagliatelle or spaghetti)
2 zucchini / courgettes (roughly 400 gr)
20 ml extra virgin olive oil
1 white onion (roughly 100 gr)
10 g fresh basil leaves
salt to taste
freshly ground black pepper
5 sun-dried tomatoes
THE RECIPE:
Make the zucchini sauce In a bowl, grate the zucchini with a cheese grater. Chop the onion in thin slices and add them to the zucchini. In the bowl, add the olive oil and mix the ingredients together. Heat a large frying pan and add the zucchini and onion. Cook over medium heat for about 5 minutes and stir every few minutes.
When cooked, add some salt and move the mixture into a
Cook the pasta
While the sauce cooks, fill a large pot with water and bring it to boil. Once ready, add salt and let it melt. Finally, drop the pasta and cook it for the amount of time indicated on the box. Before draining, put aside a glass of cooking water.
Blend the sauce Transfer the cooked zucchini and onion to an immersion blender (or any type of blender) adding some olive oil, salt and pepper to taste.
Blend until completely smooth, adding a little of the reserved pasta cooking water if needed. The sauce should be silky and creamy. If the sauce is hard to pour, add some extra cooking water until smooth.
Drain and season When the pasta is cooked, save a glass of cooking water and then drain the pasta. In a pan, combine the pasta with the sauce. Add a spoon of cooking water and stir with energy for a minute. Adjust with salt and pepper (optional)to taste. Serve with fresh basil leaves and a drizzle of olive oil. [ALERT: Season the pasta immediately otherwise it will become soggy and sad]
MACCHÈ TIPS:
Let's give some color to this dish! Cut some sun-dried tomatoes and add them to the plate together with some hand-cut basil leaves.
