It’s not zoodles, it’s zauce.
On paper, I should love zucchini noodles. As a gardener, it uses up summer squash. As a dietitian, it’s a serving of veggies. And as a cook, it’s something novel and pretty to make. I even own a spiralizer thanks to a well intentioned gift from my health-conscious sister.
The problem is, I love pasta. And a zoodle is no pasta. So, instead of using my summer squash to make mushy faux-noodles, I’m using them to make pasta sauce for real noodles.
When it comes to pasta sauce, zucchini suffers the same downside as it does for noodles: too mushy.
But, after a season of tweaking, I’ve finally nailed down a zucchini sauce that can compete. By starting them in a covered pot with alliums, herbs, and just a splash of liquid, the summer squash simultaneously steams and caramelizes, while also infusing with flavor.
When prepared this way, and then blended with pasta water and lemon juice, its biggest weakness—the inherent mushiness—transforms into its greatest strength—a natural creaminess, with an understated summery sweetness.
I pair it with short, curly pasta noodles which get coated in this luscious sauce to create a delectable, fork-ready bite. Chili crisp marinated salmon chunks, feta cheese crumbles, and a sprinkling of fresh herbs round out the pasta bowl, and together they form a full-flavored, fully-satisfying meal.
And it still checks all the boxes: it uses up summer squash, it’s a serving of veggies, it’s fun, and I still get my pasta fix. I’ll save the spiralizer for curly fries, thank-you-very-much.
More like this pasta with zucchini sauce:
The versatility of summer squash makes it a prime candidate for all kinds of recipes, both sweet and savory. If you want to use some for your next meal or baking project, check out my full repertoire of recipes here.
Pasta with Zucchini Sauce and Chili Crisp Salmon
Ingredients
- 6 oz skinless salmon cut into 1-inch cubes
- 2 tbsp Chili Crisp
- 2 tbsp olive oil
- ½ large yellow onion roughly chopped
- 8 oz (about 1 medium) zucchini or yellow squash roughly chopped
- 10 cloves garlic smashed
- 2 tbsp rosemary or sage
- 2 tbsp chicken stock or water
- ½ tsp Kosher salt
- ¼ tsp ground black pepper
- 4 oz (1½ cups) cavatapi or cellentani pasta
- 2 tbsp lemon juice
- 1 oz feta cheese for topping
- Fresh leafy herbs such as basil, dill, tarragon, parsley, cilantro, or mint, for topping
Instructions
- In a small mixing bowl toss salmon chunks with chili crisp. Set aside.
- Heat olive oil in a Dutch oven over medium heat. When oil is hot, add onion and summer squash and cook for 3-4 minutes, stirring occasionally, until starting to soften.
- Add garlic and rosemary or sage and cook briefly until fragrant. Add chicken stock or water, Kosher salt, and pepper.
- Cover and reduce heat to low. Cook for about 20 minutes or until squash is very tender and browned on the bottom. It will begin to smell nutty and caramelized when ready.
- Meanwhile, place a large covered pot with a couple inches of salted water over high heat.
- When water boils, cook pasta per package directions for al dente. Reserve ½ cup pasta water. Drain and return pasta to the pot.
- When squash is done cooking, remove lid and add lemon juice. Stir and scrap any bits stuck to the bottom of the pan. Transfer contents of the pot to a blender or food processor. Set aside.
- Wipe out Dutch oven if needed and place over medium-low heat. Add salmon along with chili crisp. Cook 2-3 minutes per side, or until lightly browned and it flakes easily with a fork.
- While salmon is cooking, add ¼ cup of pasta water to the squash mixture and blend until fairly smooth. Add more pasta water as needed if the sauce seems too thick.
- Add squash sauce to pasta and toss to coat. Divide into bowls and top with salmon, feta cheese, and fresh herbs.
