Creamy Zucchini Pasta - Easy Summer Pasta Recipe
This Creamy Zucchini Pasta has quickly become one of my favorite ways to use up summer zucchini. It is simple, fresh, and surprisingly creamy without using any milk or heavy cream.
Ingredients
- 18 oz (500g) pasta (fettuccine, tagliatelle, spaghetti, or penne)
- 4 tbsp (60g) olive oil
- 1 medium onion , finely diced
- 4 garlic cloves , minced
- 2 zucchini (about 28 oz - 800g) , grated using the coarse side of a box grater
- Salt and freshly ground black pepper , to taste
- 1 tsp Italian seasoning
- 2/3 cup (70g) Parmesan cheese , freshly grated
- 1 tsp (5g) lemon zest
- 1 tbsp (15g) fresh lemon juice
- 1/2 - 1 cup (120 -240ml) reserved pasta cooking water
- fresh basil
- red pepper flakes , for serving, optional
Instructions
- Grate the zucchini using the coarse side of a box grater.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion (or shallots) and cook for 4–5 minutes until softened.
- Stir in the garlic and cook for another 30 seconds.
- Add the grated zucchini and season with salt, pepper, and Italian seasoning if using.
- Cook over medium heat for 15–18 minutes, stirring occasionally, until the zucchini becomes very soft and most of its moisture has evaporated.
- It should look jammy rather than watery.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Before draining, reserve at least 1 cup (240 ml) of the pasta cooking water.
- Add about 1/4 cup (60 ml) of the reserved pasta water and stir to loosen the zucchini mixture.
- Add the drained pasta to the skillet. Sprinkle in the Parmesan, lemon zest, and lemon juice.
- Toss continuously, adding more reserved pasta water a little at a time, until the cheese melts and forms a smooth, glossy sauce that coats the pasta.
- Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
- Serve immediately, topped with extra Parmesan, fresh basil, lemon slices and a pinch of red pepper flakes, if desired.
Notes
- If the sauce thickens too much, simply add another splash of warm pasta water until it reaches your desired consistency.
- Add grilled chicken, shrimp, or crispy pancetta for extra protein.
- Stir in a handful of baby spinach during the last minute of cooking for added color and nutrition.
- Leftovers can be refrigerated for up to 2 days. Reheat gently with a splash of water to bring the sauce back to life.
Nutrition
Serving: 1 serving out of 6Calories: 384kcalCarbohydrates: 51.75gProtein: 13.42gFat: 13.95gSaturated Fat: 3.121gTrans Fat: 0.092gCholesterol: 69mgSodium: 209mgPotassium: 378mgFiber: 3.1gSugar: 2.52gVitamin C: 15.1mgCalcium: 119mgIron: 3.27mg