Creamy Zucchini Pasta
Creamy Zucchini Pasta
Ingredients
- 3 tablespoons olive oil
- 4 garlic, cloves, minced
- 2 zucchini, medium, grated or finely diced
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 12 ounces pasta, such as spaghetti, linguine, or fettuccine
- 1/4 cup fresh basil, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
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. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 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 cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 3
Add the grated or finely diced zucchini to the skillet. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5-7 minutes, stirring occasionally, until the zucchini has softened and released most of its moisture.
⏱️ 7 min
- 4
Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and stir in the Parmesan cheese until melted and the sauce is smooth. If using, add the red pepper flakes.
⏱️ 3 min
- 5
Add the drained pasta to the skillet with the zucchini cream sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 6
Taste and adjust seasoning with additional salt and black pepper as needed. Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Zucchini Pasta
- 3 tablespoons olive oil
- 4 garlic, cloves, minced
- 2 zucchini, medium, grated or finely diced
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 12 ounces pasta, such as spaghetti, linguine, or fettuccine
- 1/4 cup fresh basil, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
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. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 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 cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 3
Add the grated or finely diced zucchini to the skillet. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5-7 minutes, stirring occasionally, until the zucchini has softened and released most of its moisture.
⏱️ 7 min - 4
Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and stir in the Parmesan cheese until melted and the sauce is smooth. If using, add the red pepper flakes.
⏱️ 3 min - 5
Add the drained pasta to the skillet with the zucchini cream sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 6
Taste and adjust seasoning with additional salt and black pepper as needed. Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese.
⏱️ 1 min