Pata with zucchini sauce is a flavorful, creamy and easy summer lunch or dinner in just 15 minutes, that you will make over and over again!
My parent in law’s garden is overflowing with zucchinis. A good reason for me to share with you one of my favorite zucchini featured dishes: creamy zucchini sauce with ham served with pasta. Creamy zucchini ham sauce recipe was the very first recipe that I got from my mum in law, 6 years ago, when my back then boyfriend (now husband), Jo and I moved in together. I made it zillion times since then.
This creamy zucchini ham pasta….
- is so easy to make
- is full of flavors
- comes together in no time! Perfect for weeknight dinner!!
- uses a handful of ingredients
The creamy zucchini ham sauce also tastes amazing served with rice or homemade bread. You can make this recipe vegetarian, by simply leaving out ham.
Ingredients for spaghetti sauce with zucchini
- 1 medium onion
- 1 large zucchini (375 g/13.2 oz)
- 200 g (7.1 oz) ham
- 1 teaspoon instant vegetable stock
- 200 ml (6.8 fl oz/ ¾ cup + 1 tablespoon) heavy cream
- 100 ml (3.4 fl oz/ ) milk
- 1 tablespoon cornstarch (cornflour)
- 2 tablespoons olive oil
- 1 garlic clove
- chili powder, salt and freshly ground pepper to taste
- 300 g (10.6 oz) spaghetti
How to make creamy zucchini ham sauce served with pasta
Cook spaghetti in boiled salted water until al dente or the way you like your pasta and drain. In the meantime make the sauce.
Peel garlic and onion and chop finely. Cut ham into small slices. Rinse zucchini, pat dry with paper towels and then grate with the grater.
Heat olive oil in a pot over medium heat and saute onions for 1 minute. Add grated zucchini and combine well. Stir in vegetable stock and let cook for 5 minutes, covered.
Add cornstarch and stir to combine. Then stir in heavy cream and milk.
Reduce the heat, add garlic and let cook for 4 minutes, covered. Season with chili, salt and pepper and add ham.
Stir to combine and let cook for 1 minute. Remove from heat, add the drained pasta and mix well. Serve immediately, garnished with fresh parsley and grated cheese.
More easy weeknight dinner recipes
Pasta With Zucchini Sauce
Equipment
- Grater
- Saucepan or pot
- Cutting board
- Knife
- spoon
- paper towels
- Medium pot
Ingredients
- 1 medium onion
- 1 garlic clove
- 375 g/13.2 oz zucchini
- 200 g (7.1 oz) ham
- 1 teaspoon vegetable stock instant
- 200 ml (6.8 fl oz/ ¾ cup + 1 tablespoon) heavy cream
- 100 ml (3.4 fl oz/ ) milk
- 1 tablespoon cornstarch (cornflour)
- 2 tablespoons olive oil
- chili powder, salt and freshly ground pepper to taste
- 300 g (10.6 oz) spaghetti or any pasta of your choice
- fresh parsley and grated cheese for garnish
Instructions
- Cook spaghetti in boiled salted water until it's al dente or the way you like your pasta and drain. In the mean time make the sauce: Peel garlic and onion and chop finely. Cut ham into small slices. Rinse zucchini, pat dry with paper towels and then grate with the grater. Heat olive oil in a pot over medium heat and saute onions for 1 minute. Add grated zucchini and combine well. Stir in vegetable stock and let cook for 5 minutes, covered. Add cornstarch and stir to combine. Then stir in heavy cream and milk. Reduce the heat, add garlic and let cook for 4 minutes, covered. Season with chili, salt and pepper. Add ham and stir to combine. Let cook for 1 minute and remove from heat. Add the drained pasta to the saucepan and mix well. Serve immediately, garnished with fresh parsley and grated cheese.
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