Dinner

Simple Fresh Zucchini Pasta Sauce Recipe

ByLila Prescott August 8, 2026August 8, 2026

Introduction

This simple fresh zucchini pasta sauce is a light and flavorful way to enjoy summer squash in your pasta dishes. Ready in just over half an hour, it combines tender zucchini with garlic, Parmesan, and a hint of lemon for a creamy, comforting meal.

The image shows a white bowl filled with penne pasta coated in a green sauce, likely pesto. On top of the pasta, there are small, browned pieces of zucchini and garlic slices, adding texture and color contrast. Finely chopped fresh basil is sprinkled over the dish, along with a whole basil leaf placed as garnish on top. The bowl rests on a white marbled surface, highlighting the vibrant green and golden colors of the food. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces uncooked pasta (fettuccine)
1.5 pounds zucchini, diced

1 tablespoon olive oil
2 tablespoons butter, divided

1/2 small onion, chopped
2 cloves garlic, minced

1/4 teaspoon Italian seasoning
1/2 cup chicken or vegetable broth
1 teaspoon lemon juice

1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste

Instructions

Step 1: Cook the pasta according to package directions. Before draining, reserve about 1/2 cup of the pasta water for later use.

Step 2: While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Step 3: Add the chopped onion and cook until softened, about 3 to 5 minutes.
Step 4: Stir in the minced garlic and Italian seasoning, cooking for 1 more minute until fragrant.

Step 5: Add the diced zucchini to the skillet and cook, stirring occasionally, until tender, about 5 to 7 minutes.
Step 6: Pour in the chicken or vegetable broth and lemon juice. Bring to a simmer and cook for 2 to 3 minutes.
Step 7: Stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. Mix until the cheese melts and the sauce becomes creamy. Season with salt and pepper to taste.

Step 8: Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time if you want a looser sauce consistency.

Tips & Variations

For a vegetarian option, use vegetable broth instead of chicken broth.
Try adding fresh herbs like basil or parsley for extra brightness.

You can substitute Parmesan with Pecorino Romano for a sharper, saltier flavor.
If zucchini is not in season, yellow squash can be used as a mild alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if it thickens.

How to Serve

A white bowl filled with penne pasta covered in a light green pesto sauce. On top of the pasta, there are small pieces of cooked zucchini that are golden brown on the edges, mixed with some cooked garlic cloves. Fresh green basil leaves are sprinkled over the dish with one larger basil leaf sitting in the center for garnish. A few thin shavings of white cheese are scattered gently over the top. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this sauce?

Yes, this sauce works well with most pasta shapes, including spaghetti, penne, or linguine—choose your favorite.

Is this sauce suitable for a dairy-free diet?

To make it dairy-free, omit the butter and Parmesan cheese, and consider adding nutritional yeast for a cheesy flavor.

Lila Prescott