Ligurian Style Pasta Sauce With Zucchini and Carrots
Created by Dee Ben on September 16, 2025
- Servings: 6
- Prep Time: 30m
- Cook Time: 60m
- Recipe #45188
Ingredients
- 1 pound zucchini, julienned
- 3 carrots, peeled, julienned
- 1/2 cup onion, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons butter
- 1 tablespoons olive oil
- 2 teaspoons marjoram, dried
- 1/8 teaspoon chili pepper, minced
- Pasta
- 1 pound spaghetti, dry
- 6 cups water, boiling
- 1 teaspoon salt
- Topping
- 8 ounces Parmigiano-Reggiano cheese, freshly grated
- 2 tablespoons butter
How to Make
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Step 1: Prepare the zucchini and carrots by washing, trimming, and cutting them into fine julienne strips, discarding the cores.
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Step 2: In a large skillet, heat butter and oil, then sauté the lightly seasoned onions until light golden.
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Step 3: Add the carrots and cook for 6–7 minutes.
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Step 4: Stir in the zucchini and a little more seasoning, cooking until browned.
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Step 5: Add marjoram and chili pepper, adjusting salt to taste.
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Step 6: Separately, cook the spaghetti in heavily salted boiling water until al dente and drain.
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Step 7: Combine the drained pasta with the vegetable sauce in the skillet, adding the remaining butter and Parmigiano-Reggiano cheese and butter.
Nutritional Facts
- 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