Creamy Zucchini Pasta with Green Chilies
Creamy Zucchini Pasta with Green Chilies
Ingredients
For the Pasta
- 12 ounces pasta, fettuccine or linguine recommended
- 1 tablespoon salt, for pasta water
For the Creamy Sauce
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 2 zucchini, medium, diced into 1/2-inch pieces
- 4 ounces diced green chilies, canned, mild
- 1 1/2 cups heavy cream
- 1/2 cup vegetable broth
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 3
Add the diced zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until tender-crisp. It should still have a slight bite.
⏱️ 7 min
- 4
Stir in the diced green chilies, heavy cream, and vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for 3-5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min
- 5
Remove the skillet from the heat. Stir in the 1/2 cup of grated Parmesan cheese until it melts smoothly into the sauce. Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min
- 6
Add the cooked and drained pasta directly to the sauce in the skillet. Toss gently to coat all the pasta evenly. If the sauce appears too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min
- 7
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Zucchini Pasta with Green Chilies
Ingredients
For the Pasta
- 12 ounces pasta, fettuccine or linguine recommended
- 1 tablespoon salt, for pasta water
For the Creamy Sauce
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 2 zucchini, medium, diced into 1/2-inch pieces
- 4 ounces diced green chilies, canned, mild
- 1 1/2 cups heavy cream
- 1/2 cup vegetable broth
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 3
Add the diced zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until tender-crisp. It should still have a slight bite.
⏱️ 7 min - 4
Stir in the diced green chilies, heavy cream, and vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for 3-5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min - 5
Remove the skillet from the heat. Stir in the 1/2 cup of grated Parmesan cheese until it melts smoothly into the sauce. Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min - 6
Add the cooked and drained pasta directly to the sauce in the skillet. Toss gently to coat all the pasta evenly. If the sauce appears too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min - 7
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
⏱️ 1 min