Ligurian Style Pasta Sauce With Zucchini and Carrots
Recipe: #45188
September 16, 2025
Categories: Spaghetti, Italian, Vegetarian Zucchini, Butter/Margarine, Spicy, Italian Dinner, more
"This was highly recommended on Reddit. And everyone was very excited about her cookbook Ligurian-style pasta sauce with zucchini young, glossy and carrots, the vegetables are cut into fine julienne strips, sautéed with onion and marjoram, and then tossed with pasta, butter, and Parmigiano-Reggiano cheese. This technique, based on a recipe from Italian cooking expert Marcella Hazan, concentrates the flavors of the vegetables and creates a silky texture without using tomatoes. Make it vegan by using margarine and vegan cheese"
Original is 6 servings
Ingredients
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- Pasta
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- Topping
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Nutritional
- Serving Size: 1 (523.8 g)
- Calories 520.6
- Total Fat - 20.3 g
- Saturated Fat - 11.1 g
- Cholesterol - 46.6 mg
- Sodium - 1008 mg
- Total Carbohydrate - 67.6 g
- Dietary Fiber - 3 g
- Sugars - 5.7 g
- Protein - 23.2 g
- Calcium - 423.2 mg
- Iron - 3.5 mg
- Vitamin C - 17.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Prepare the zucchini and carrots by washing, trimming, and cutting them into fine julienne strips, discarding the cores.
Step 2
In a large skillet, heat butter and oil, then sauté the lightly seasoned onions until light golden.
Step 3
Add the carrots and cook for 6–7 minutes.
Step 4
Stir in the zucchini and a little more seasoning, cooking until browned.
Step 5
Add marjoram and chili pepper, adjusting salt to taste.
Step 6
Separately, cook the spaghetti in heavily salted boiling water until al dente and drain.
Step 7
Combine the drained pasta with the vegetable sauce in the skillet, adding the remaining butter and Parmigiano-Reggiano cheese and butter.
Tips
No special items needed.
0 Reviews
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