As summer extends its warmth into September, the last thing you want is to endure the heat of a simmering pasta sauce on the stove. While the slow-cooked flavors of leisurely Sunday sauces are undoubtedly comforting, there are times when you crave a hearty pasta dish without turning your kitchen into a sauna for hours. This is where the no-cook zucchini sauce comes to the rescue. This pasta dinner delivers rich, creamy, and garlicky flavors, all while making use of a tote full of zucchini from your local farmers' market—without ever subjecting the zucchini to actual heat.
The brilliance of this recipe, which marks the debut of my new column, "Jesse Fixes Dinner," lies in the preparation of the zucchini. First, you'll slice yellow or green summer squash (or a mix of both) into thin half-moons. Sprinkle them generously with salt (about one tablespoon), and let them sit in a colander for roughly 30 minutes. This salt treatment accomplishes two things: it draws out excess moisture from the zucchini, preventing the pasta sauce from becoming watery, and it softens the zucchini's texture, mimicking the effects of cooking without applying any heat. (And for those concerned about the salt, rest assured that most of it will wash away with the drained water.)
Once the zucchini has drained, toss it with olive oil, minced garlic, red pepper flakes, lemon juice and zest, black pepper, and fresh basil. This forms the foundation of the no-cook sauce, further tenderizing the zucchini while infusing it with savory and spicy flavors. The olive oil works its magic, coaxing out the raw garlic and red pepper flakes' notes to create a concentrated sauce perfect for coating the pasta. Allow the zucchini to marinate in this mixture for approximately 15 minutes (or thereabouts), which is just enough time to cook your pasta. I recommend using a short, tubular pasta variety like cameroni or calamarata, as it allows the zucchini half-moons to wrap around the pasta tubes and become trapped in their centers. However, any short pasta shape will suffice—just be sure to reserve some pasta cooking water before draining.
Once your pasta is cooked, drain it and return it to the still-warm pot. Here's where the second part of the no-cook pasta sauce magic occurs: while the pasta is piping hot, immediately add cream cheese and butter, stirring until they melt completely. This creates a luscious, creamy coating for the pasta, akin to a hearty Alfredo sauce. Introduce the marinated zucchini, some grated Parmesan cheese, and stir until everything emulsifies. If the sauce seems too thick, you can thin it out with a splash of pasta water. The result is a pasta dish bursting with garlic, a hint of spice, lemony zest, and tender zucchini slices throughout—achieving the perfect balance between creamy cheesiness and fresh flavors. For an extra burst of flavor and freshness, garnish the pasta with generous, fragrant basil leaves and a sprinkling of freshly grated Parmesan.
While this pasta is delightful as a light end-of-summer dinner, you can easily elevate it by adding grilled chicken, fresh summer corn kernels, or grilled sausage for extra heartiness. The pasta provides a vibrant and versatile base, ready to be enhanced with a variety of ingredients. So, the next time you're yearning for a hearty pasta dish but want to spare your kitchen from the heat, give your air conditioner a break and turn to this no-cook pasta sauce to save the day.
Pasta With No-Cook Zucchini Sauce
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