Orecchiette tossed in a silky zucchini sauce made from sautéed zucchini, garlic and butter, finished with roasted cherry tomatoes and a crunchy Parmigiano breadcrumb topping. Bright, creamy and perfect for summer evenings.
Last summer we harvested an abundance of zucchini from the allotment and tested many ways to use them. We focused on pasta sauces, risottos and grilled vegetable salads, and this zucchini butter pasta sauce stood out—it’s too good not to share.
The sauce becomes smooth and creamy without any cream: just a few simple ingredients blitzed to a velvety texture in a blender. It’s fresh, light and full of flavour.
The cherry tomatoes are slow-roasted at low heat until caramelised and jammy, which pairs beautifully with the creamy zucchini sauce.
The recipe involves a few steps but is straightforward, and there are quick shortcuts if you’re short on time. Enjoy!
Ingredient notes
- Orecchiette – any small short pasta will work if you can’t find orecchiette.
- Zucchini – the recipe uses about 600g (1.3 lbs) of zucchini total, roughly 2 very large or 4 small-to-medium courgettes.
- Butter – olive oil is an acceptable swap, but butter adds extra richness and a silky mouthfeel that we prefer here.
Tips to speed things up (quick version)
If you need to save time, you can simplify the roasted tomatoes and breadcrumb topping without losing much flavour.
- Roasted tomato swap – use semi-dried (sun-blushed) tomatoes from the deli section, or sauté cherry tomatoes in a pan for 5–10 minutes until soft if you don’t have time for slow-roasting.
- Quicker breadcrumbs – toast store-bought breadcrumbs in a pan until golden, then mix with grated Parmigiano, salt and pepper. Skip the basil if you want to save time.
Prep in advance
Most components keep well, so you can prepare them ahead to make serving quick and easy.
- Roasted tomatoes keep in the fridge for 3–5 days. Reheat in a 180 °C / 350 °F oven until warmed through.
- Breadcrumbs store covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Sauce will keep in the fridge for up to 5 days; reheat gently with a splash of reserved pasta water to loosen the texture.
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 are included above.
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Orecchiette with Zucchini Butter Sauce and Roasted Tomatoes
By Emily
Equipment
- Box grater
- Food processor
- Blender or immersion blender
- Large pan
- Baking tray
Ingredients
For the roasted tomatoes
- 200g (7 oz) cherry tomatoes
- 1 teaspoon dried oregano
- Salt, pepper and a little olive oil
For the sauce
- 400g (14 oz) orecchiette or another short pasta
- 600g (1.3 lbs) zucchini (about 2 large or 4 small-medium)
- 50g (4 tbsp) unsalted butter
- 3 cloves garlic, finely sliced
- 1 large handful fresh basil (about 1 cup)
- 40g (1.5 oz) Parmigiano Reggiano, finely grated
- Salt and pepper
For the crumb topping
- 1/4 cup fine breadcrumbs
- Small handful fresh basil
- 2 tablespoons Parmigiano Reggiano, finely grated
- Salt and pepper
Instructions
To make the slow roasted tomatoes
- Preheat the oven to 120°C fan (100°C static / 250°F fan).
- Halve the cherry tomatoes and place them on a baking tray. Season with oregano, salt, pepper and a drizzle of olive oil. Roast for 45–50 minutes until jammy. Turn the oven off and leave them inside to stay warm until serving.
To make the toasted breadcrumbs
- Toast the breadcrumbs in a dry pan until lightly golden. Allow to cool, then pulse in a food processor with basil, Parmigiano, salt and pepper until fine.
To make the sauce and assemble
- Grate the zucchini using 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 a pinch of salt and pepper, then add the sliced garlic and cook another 5 minutes until most of the liquid has evaporated.
- Cook the pasta in the boiling water until al dente, reserving about 1/4 cup (60ml) of pasta water before draining.
- Combine the sautéed zucchini in a blender (or use an immersion blender) with the basil, grated Parmigiano, salt and pepper. Blitz until smooth and creamy, adding reserved pasta water as needed to reach the desired consistency.
- Return the sauce to a pan, adjust seasoning and keep warm. Toss the drained pasta into the sauce until well coated, adding a splash of pasta water if the sauce needs loosening.
- Serve in bowls topped with toasted breadcrumbs, roasted tomatoes and extra Parmigiano if desired.
Notes
Storage – leftovers keep for up to 2 days in the fridge. Orecchiette holds up better than thinner pastas. This dish can also be enjoyed cold or at room temperature.
Helpful Info for All Recipes
- I use extra virgin olive oil unless otherwise stated.
- All vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Nutrition information is an approximation.
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