Chef Chuck's Pasta with Zucchini Cream Sauce

Pasta e Salsa di Panna Zucchini

A pasta dish made with creamy zucchini and onion sauce, crunchy pancetta and salty parmigiana cheese. A light and flavorful sauce was created with all these flavors combined. Any pasta would compliment this recipe and pancetta can be omitted to make this a vegetarian dish.

Pasta with Zucchini Cream Sauce

1/2 pound Rotini
3 tablespoons olive oil
1 small onion, diced
2 small zucchini, sliced
about 1 cup
2 whole garlic cloves
2 slices pancetta
1/2 cup parmigiana cheese, grated

Start boiling water for the pasta. Wash and slice zucchini leaving skin on. In a large frying pan heat 2 tablespoons of olive oil and cook onions for 3 minutes. Add whole garlic cloves and zucchini, cook an additional 3-4 minutes, add a ladle or two of pasta water. In a small pan heat 1 tablespoon olive oil and brown pancetta. When zucchini is soft, add to a food processor discard garlic and pulse till creamy. Add zucchini back into pan along with pancetta, omit oil. Add al dente pasta and about 3 more ladles of pasta water. Simmer for 2 or 3 minutes, sprinkle on cheese. Serves 2.


  1. Salty and creamy. Hard to beat that combo for a pasta. Great use of zucchini to make into a sauce. I love that idea.

  2. This is a great way to make a light pasta dinner. I hope it will be good with a bit less cheese too.

  3. Hello Bridgett, If your a zucchini fan, this is for you!
    Thank you

  4. Hello sangeeta, Yes this dish would still be very good with less cheese! The cheese helps with the creaminess.
    Thank you and enjoy:)

  5. Wow, this looks fabulous. Thanks for sharing.

  6. Hello Velva, Glad you like, Thank you