Pasta with Zucchini & Mint Sauce

Zucchini and mint is one of those Italian-inspired pairings that surprises people the first time they try it. The cool, almost sweet edge of fresh mint cuts through the richness of cream cheese and Parmesan, and grated zucchini melts down so quickly it nearly disappears into the sauce.

The technique is gentle. Sweat the zucchini in butter just until it goes soft, no color, then blend the cheeses with milk, garlic, and mint into a smooth pour. Stir the two together off the heat and you have a sauce that’s creamy without being heavy.

The pasta water clings to the noodles and helps the sauce coat each strand without breaking. Skip the urge to crank the heat at the end; gentle warmth keeps the cream cheese silky instead of grainy.

Chef Tips

• Salt and drain the grated zucchini for 10 minutes if your batch looks watery. Otherwise the sauce thins out.
• Use full-fat cream cheese. Reduced-fat versions split when warmed and leave a chalky texture.
• Reserve a half cup of pasta cooking water before draining. A splash loosens the sauce if it tightens.
• Tear mint by hand instead of chopping. Knife bruising turns the leaves dark and dulls the flavor.

Variations

• Add lemon zest and a squeeze of juice at the end for a brighter, summery finish.
• Stir in a handful of toasted pine nuts or chopped pistachios for crunch.
• Toss in cooked peas or sauteed shrimp to turn it into a more substantial main.