Zucchini-Tomato Pink Sauce

Zucchini-Tomato Pink Sauce
Servings: 3 to 4 Prep 5 mins Cook 12 mins Start to Finish 17 mins


  • Salt
  • 8 ounces regular or whole wheat pasta, any shape
  • 2 tablespoons olive oil
  • 3 garlic cloves, lightly crushed
  • 2 sprigs fresh thyme
  • 2 small zucchini, coarsely grated
  • 1 - 2 teaspoons tomato paste (use the smaller amount if not adding cream)
  • 1 pint cherry or grape tomatoes, coarsely grated
  • 1 - 2 tablespoons heavy cream (optional)
  • Freshly ground black pepper
  • Grated parmesan cheese, for serving

Make It

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.

2. Meanwhile, in a large skillet over high heat, combine the olive oil, garlic and thyme. Let sizzle until fragrant, about 1 minute. Add the grated zucchini and a large pinch of salt and saute until the zucchini is beginning to brown, about 5 minutes.

3. Remove the garlic and thyme. Add the tomato paste and saute for 1 minute. Add the grated tomatoes and cook, stirring to scrape up the browned bits from the bottom of the pan, for 3 minutes. Pour in the cream if using and simmer for 1 more minute.

4. Add the drained pasta and reserved cooking water to the pan and stir over high heat until the pasta is coated with the sauce, 1 minute. Season with salt and pepper and serve hot with parmesan cheese.


  • Find out more about this recipe on Mom Appetit's blog.