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Recipes / Pasta with Zucchini Sauce

Pasta with Zucchini Sauce

By Mark Bittman

Published July 2, 2024

This recipe is either a natural evolution or a classic that I’ve never been served. You might call it “pasta with zucchini” (clever, huh?). It involves thin-sliced zucchini, and a lot of it: for two people, two or three medium; for four people, at least four. (Avoid super-large zucchini.)

Photo: Mark Bittman
Photo: Mark Bittman
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Pasta with Zucchini Sauce

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Instructions

Use very thin-sliced zucchini, and a lot of it: for two people, two or three medium; for four people, at least four. (And avoid super-large zucchini.) Cook them over medium heat in abundant olive oil — let your conscience be your guide, as they used to say, but let’s say two tablespoons per serving — adding water 1/4 to 1/2 cup at a time to soften the slices faster, letting the water evaporate between additions, until the zucchini is really soft, falling apart, pasty-soft.