This is undoubtedly a classic dish in many parts of the world but it is hard to find on menus here in Singapore. I was encouraged and inspired to create this recipe by the beautiful blogger Gabriela Blandy who is able to paint pictures with words in her popular blog thesenseofajourney . I sincerely hope that she will come round with her unforeseen transition in life and start writing again.
Gabriela suggested a recipe using fresh mint when she was visiting my post Pecorino Romano . As I could not get hold of mint while making, I adjusted the recipe into this.
Serves Three (my mom was here to taste it :))
2 big zucchinis
3 small bowls of penne
1 small chopped chili
Dry Italian herbs
Half cup of cooking cream
Grated pecorino cheese
Extra virgin olive oil
Freshly crushed black pepper
A wedge of lemon
Cut 6 thick slices of zucchini with skin on. Marinate with lots of olive oil, balsamic vinegar, black pepper and salt. Bake at 200 degrees C for 50 minutes. I started with a cold oven and it still came out well.
Chop the rest of zucchini into small pieces with skin on and blend with cream into a puree. Set aside for later use. Meanwhile, boil a pot of water. Add salt and start to cook penne till al dente. In a frying pan, heat up olive oil and fry garlic and chili till garlic starts to brown. Pour in white wine and continue cooking till the liquid is reduced by half. Pour in zucchini and cream puree. Add salt, pepper and a handful of Italian herbs to taste. Cook for 20 minutes stirring occasionally. Add in grated pecorino cheese and penne. Squeeze some lemon juice over and serve immediately with baked zucchini and chopped tomatoes. Complete the meal with crusty bread and a glass of white.
Thanks for stopping by and please tell me how you like this.
42 thoughts on “Zucchini Pasta”
I love this Danny! glad you prepared this beautiful dish, can’t wait to start preparing delicious dishes with zucchini again! 🙂 You and Kenley (Green door hospitality) have me craving zucchini dishes now with your beautiful recipes and dishes 🙂 btw, love the idea of using white wine!
Hi Ingrid, i’m so happy that you love it! I did a zucchini pasta quite some time ago with a different way of cooking but didn’t like it. That’s how I came up with this recipe. Kenley has beautiful recipes on using zucchini. Love them all! These days, i can’t live without using white wine in my cooking. It’s rather expensive over here but till i can’t afford it someday, it will always be in my fridge. 🙂
This sounds absolutely delicious! I love Zucchinis and I will surely try this recipe out! Thank you for sharing it and have a nice weekend.
Thank you very much Bridget. Cooking them in two ways to form up a dish is all worth the effort. I am sure you will like it. Let me know how it worked for you…danny.
This looks really terrific Danny! I love the idea of using pureé zucchini as part of the sauce!
Thank you very much Kenley. It works pretty well with the cream. Perhaps a little butter may spice it up even more.
This is fantastic! I never thought to puree the zucchini. I’m going to do this. Thank you!
Thank you! It was a random idea. I am so glad it worked. If you try do let me know how it goes 🙂
Sounds wonderful, I would love to try this one!
Hi Jean, its a bit more work to cook it in two steps but it’s gonna be worthwhile. Let me know how it goes.
Looks delicious and sounds pretty easy!
Thanks Rebecca, it is good and not difficult at all, try it? 🙂
Oh…this Zucchini Pasta sounds refreshing and satisfying at the same time. Hm…can’t find fresh mint there? I wish I can share mine. I planted a little pot (thought it was going to stay little) of mint a couple of years ago and it’s growing like crazy! I have to constantly trim it down otherwise it’ll take over my house! haha…okay, a little exaggerating but you get my point. See if you can find the seed or a small plant to start with. I always add a bit fresh mint into my drinks or dessert. Make it quite refreshing. Those leaves that I trimmed but can’t used them right the way, I dry them to make mint tea. 😉
Thanks Amy. Fresh mint is not always available here in grocery stalls or supermarkets. Looks like I will need to plant a small pot along my corridor of rosemary and sweet basil. Just like you mentioned, there are so many ways to use it. And I wouldn’t mind at all if it tries to take over my house one day 🙂
I use mint too in my zucchini past dish. I think that mint and zucchini is a great combination. 🙂
Looks like I got to start planting a pot of mint pretty soon! 🙂
MMMMMMM,…It is nearly midnight over here,…But I could digg in right now! What a lusciously dish! I love courgettes a lot but never made this combined tasty looking dish! MMMMMM!
Thank you Sophie! It is worth the effort. You get two different taste, flavor and texture which compliments each other beautifully from one ingredient. I am sure you will like it. Wanna try and let me know how it goes?
I made it, Danny & my husband & I both loved it ! Thanks to you! xxx
You are most welcomed Sophie. Nothing beats the joy of knowing that friends are cooking our recipes and liking it! You make my day! 🙂
This is such a delicious looking pasta dish Danny. Love the idea of using zucchini to make the sauce. Great post. 🙂
Thanks Anne, the puree works well with cream and perhaps a little butter 🙂
ciao! just the best recipe.
Thank you so much. I’m glad you like it 🙂
I love courgettes – so versatile! Great dish.
Thank you. I’m glad you like it.
And here I thought I was the only one crazy enough to make a zucchini-based pasta sauce! Great minds think alike, huh? I just love those green summer squashes, and can’t wait for the glut of them in coming months.
To be honest, I’ve just learn to appreciate Zucchini not too long ago. It is such a great vegetable. I love it fried as well. Carls Junior has it over here 🙂
I love how you used the zucchini and mixed it in with the pasta…what a great and discreet idea to get the kids to eat a few more vitamins 🙂
Thank you. I’m glad this idea worked. And it is quite creamy too! 🙂
This looks great! Yum!
I’m already hungry! 🙂 well done mate! 🙂
I’m glad it’s able to make your stomach growl 🙂
Just love zucchini — looking forward to giving this one a go 😀
Thank you for stopping by. If you try, let me know how it goes 🙂
Well, I was definitely a bit overzealous with the chilli — but it was delicious nonetheless. I’ll be making this again for sure 🙂
That’s great! I’m so happy it worked for you 🙂 keep cooking! keep creating! same for me!
Danny – I really love what you’ve done here! And so glad that I could return to the blogosphere to see this, and your kind mention of me. 😉
You are welcomed my friend. I’ve been waiting for you to be back to see it 🙂 dream come true!
This is totally, utterly, completely an ‘OMG’ recipe !
God bless your camera and brain 🙂
aw…you make my day! I am overwhelmed with your kind comment. And truly glad that you like it! 🙂