Ingredients

The following ingredients have 8 Servings
  • 12 ounces your favorite dry pasta
  • 2 ½ pounds zucchini
  • ¾ cup good quality extra virgin olive oil
  • 1 cup sweet onion diced, such as Vidalia
  • Pinch red pepper flakes
  • 1 ½ tablespoons fresh garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons fresh basil, chopped and divided
  • 4 tablespoons fresh oregano, chopped and divided
  • 4 tablespoons fresh mint, chopped and divided
  • 1 cup heavy cream
  • ¾ cup freshly grated Romano cheese

Instruction

  • Cook the pasta according to package directions and reserve one cup of the pasta water.
  • Cut the zucchinis in half the long way and remove seeds and ends. Shred on large holes of a box grater or use the shredder blade of a food processor. Set aside.
  • While pasta is cooking, heat a large skillet over medium high heat and add olive oil and once hot, add the onion and saute for three minutes.
  • Add the pepper flakes and garlic and cook one minute then add the zucchini, salt, pepper, half the basil, half the oregano and half the mint. Bring up to a bubble, cover and reduce heat to medium low and cook for 15 minutes, stirring occasionally and making sure the mixture doesn’t stick.
  • After 15 minutes, remove the cover and add the cream and the remaining herbs and bring up to heat.
  • Add the Romano cheese and if too thick, add some pasta water to thin the sauce, then serve either mixed with the pasta or served on the side.