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Lisa’s Summer Zucchini Spaghetti with Basil and Mint

Zucchini Spaghetti

It’s almost the end of summer. Here in the Midwest, where Lisa is based in the United States, the zucchini is plentiful. On your own latest jaunt to your local Farmers’ Market, you may have been thinking- what do I do with all these zucchini? Thankfully, the Italian tradition and the ingeniousness of Lisa’s Italian Kitchen have an answer! Try this zucchini pasta sauce with mint and basil- the basil and mint add a fresh bite to the zucchini, and the cream makes the sauce rich and decadent. Watch Lisa make the recipe on her YouTube channel, and follow her on Tik Tok, Facebook, and Instagram!

Lisa’s Summer Zucchini Spaghetti with Basil and Mint Ingredients:

1 lb spaghetti

4 zucchini, cubed

½ cup EVOO

1 medium yellow onion, diced

8 cloves garlic, chopped

½ teaspoon crushed red pepper

12 basil leaves, chopped

6 mint leaves, chopped

1/2 cup heavy whipping cream

1 cup dry white wine

1 cup parmesan cheese

Zucchini Spaghetti Zucchini Spaghetti Zucchini Spaghetti Zucchini Spaghetti

Lisa’s Summer Zucchini Spaghetti with Basil and Mint Directions:

In a medium sized bowl, place half of the chopped zucchini with 4 tablespoons EVOO. Season with salt and pepper. Preheat oven to 425 degrees F. Place zucchini on a cookie sheet (with a rim). Roast in oven for 18 minutes. Place the remaining two cups of zucchini in a medium sized skillet with the onion, garlic, and ¼ cup of EVOO. Season with salt and pepper and sauté until zucchini is softened. Remove the zucchini and onion mixture from the sauté pan and place it in a bowl. Pour one cup white wine into the sauté pan and deglaze. (Deglazing means picking up all the little pieces of cooked zucchini and onion that remain in the pan mixed in with the wine.) Allow to deglaze for 5 mins on medium heat.

Zucchini Spaghetti

Zucchini Spaghetti

Transfer the zucchini/onion mixture into a blender. Add the white wine from the sauté pan, add the basil and mint leaves, red pepper flakes, 1/2 cup heavy whipping cream, and blend until you obtain a smooth mixture.

Zucchini Spaghetti

Zucchini Spaghetti

Zucchini Spaghetti

Cook your pasta according to the directions on the package. In a large pasta bowl, toss the pasta with the zucchini sauce. Top with the roasted zucchini from the oven, and the cup of parmesan cheese. Garnish with more chopped basil and chopped mint if desired. Buon Appetito!

Zucchini Spaghetti

Author

  • Lisa Caponigri

    Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit www.lisacaponigri.com to learn more about Lisa!

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