Orecchiette tossed in a silky zucchini sauce made from zucchini, garlic and butter, finished with roasted cherry tomatoes and crunchy Parmigiano breadcrumbs. Bright, full of summer flavor and surprisingly creamy without any cream.
Last year our allotment produced more zucchini than we could eat, so we experimented with many zucchini dishes — pasta sauces, risottos and salads. This zucchini butter pasta sauce stood out, so I had to share it.
The sauce becomes silky and rich without any cream: just grated zucchini, butter, garlic and basil, blended with Parmigiano to a smooth consistency. Slow-roasted cherry tomatoes add a jammy, caramelised contrast, while toasted breadcrumbs bring texture.
The tomatoes are roasted at low heat until jammy and caramelised, which pairs beautifully with the creamy green sauce. There are a few steps, but nothing difficult — and I’ve included shortcuts if you’re pressed for time.
Ingredient notes
- Orecchiette — any small short pasta will work if orecchiette is unavailable.
- Zucchini — the recipe uses about 600g (1.3 lbs) total, roughly 2 large or 4 small-to-medium zucchini.
- Butter — olive oil can be substituted, but butter gives extra richness and a creamy mouthfeel we love.
Tips to speed things up (quick version)
The slow-roasted tomatoes and herby breadcrumbs are worth the effort, but for busy evenings you can shorten the process with a few swaps.
- Roasted tomato swap — use semi-dried (sun-blush) tomatoes from the deli or quickly sauté cherry tomatoes in a pan for 5–10 minutes until soft.
- Quicker breadcrumbs — toast breadcrumbs in a pan, let cool, then stir in grated Parmigiano, salt and pepper. Skip the basil if you want to save time.
Prep in advance
Most components can be made ahead: roasted tomatoes, breadcrumbs and the sauce all keep well.
- Roasted tomatoes — refrigerate for 3–5 days; reheat in a 180 °C / 350 °F oven.
- Breadcrumbs — store covered at room temperature for up to 2 days or refrigerate up to 5 days.
- Sauce — keeps in the fridge for up to 5 days; warm gently with a splash of pasta water to loosen before serving.
More delicious summer pasta recipes to try
Pasta
Orzo Pasta Salad with Grilled Summer Vegetables
Pasta
Sicilian Pistachio Pasta with Shrimp
Pasta
Tomato Pasta with Sardines and Breadcrumbs
Pasta
Easy Zucchini Pesto Pasta (Fresh and Delicious)
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Step By Step Photos Above
Most recipes include step-by-step photos, tips and sometimes video to help you get it right first time.
Orecchiette with Zucchini Butter Sauce and Roasted Tomatoes
By Emily
25 mins
1 hr 10 mins
1 hr 35 mins
4 servings
Equipment
- Box grater
- Food processor
- Blender or immersion blender
- Large pan
- Baking tray
Ingredients
For the roasted tomatoes
- 7 oz (200g) cherry tomatoes
- 1 teaspoon dried oregano
- Olive oil, salt and pepper
For the sauce
- 14 oz (400g) orecchiette or another short pasta
- 1.3 lbs (600g) zucchini (about 2 large or 4 small)
- 4 tablespoons (50g) unsalted butter
- 3 cloves garlic, finely sliced
- 1 large handful fresh basil (about 1 cup)
- 1.5 oz (40g) Parmigiano Reggiano, finely grated
For the crumb topping
- 1/4 cup fine breadcrumbs
- 1 small handful fresh basil
- 2 tablespoons Parmigiano Reggiano, finely grated
Instructions
To make the slow-roasted tomatoes
- Preheat the oven to 120 °C / 250 °F fan (100 °C / 210 °F static).
- Halve the cherry tomatoes and spread them on a baking tray. Season with oregano, salt, pepper and a drizzle of olive oil. Roast 45–50 minutes until jammy. Turn the oven off and keep them warm inside until serving.
To make the toasted breadcrumbs
- Toast the breadcrumbs in a dry pan until lightly golden. Let cool briefly, then pulse in a food processor with basil, Parmigiano and a pinch of salt and pepper until finely combined.
To make the sauce
- Grate the zucchini on the largest holes of a box grater. Bring a large pot of salted water to a boil.
- Heat a large pan over medium heat and melt the butter. Add the grated zucchini and sauté for about 10 minutes. Season with salt and pepper, add the garlic and cook another 5 minutes until most liquid has evaporated.
- Add the pasta to the boiling water and cook until al dente.
- Transfer the zucchini to a blender or use an immersion blender. Add basil, grated Parmigiano, salt and pepper and blend until smooth and creamy. Add about 1/4 cup (60 ml) reserved pasta water if needed to help the sauce emulsify.
- Return the sauce to the pan, check seasoning and keep warm on low.
- Toss the cooked pasta with the sauce, adding a splash of pasta water if the sauce is too thick. Serve in bowls topped with toasted breadcrumbs, roasted tomatoes and extra Parmigiano if desired.
Notes
Storage: The pasta keeps well for up to 2 days in the fridge (orecchiette holds up better than thinner shapes). It also tastes good at room temperature or cold.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless stated otherwise.
- All vegetable sizes are medium unless noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition is automatically calculated and should be used as an estimate.
Nutrition
Carbohydrates: 86 g |
Protein: 23 g |
Fat: 9 g
Nutrition information is approximate.
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