Creamy Zucchini Pasta
Description:
Creamy zucchini pasta is a light yet indulgent vegetarian dish that combines spiral-cut or grated zucchini with al dente pasta in a silky, garlicky, Parmesan cream sauce. Perfect for a quick weeknight dinner, it’s a great way to sneak in more veggies while still satisfying your pasta cravings. Fresh basil and lemon zest brighten every bite!
Ingredients (Serves 2–3)
200g (7 oz) pasta (spaghetti, fettuccine, or penne)
2 medium zucchini, grated or spiralized
2 tablespoons olive oil
3 cloves garlic, minced
½ cup heavy cream (or half-and-half for lighter option)
½cup grated Parmesan cheese
¼ teaspoon chili flakes (optional)
Salt and black pepper to taste
Zest of ½ lemon
2 tablespoons chopped fresh basil (or parsley)
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
Sauté zucchini:
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add garlic and cook for 30 seconds until fragrant.
Add grated zucchini, salt, pepper, and chili flakes (if using). Cook for 4–5 minutes until softened and moisture is reduced.
Make it creamy:
Stir in the cream and bring to a gentle simmer.
Add lemon zest and Parmesan. Mix until the cheese melts into the sauce.
Combine:
Add the cooked pasta into the skillet and toss to coat.
Use reserved pasta water as needed to thin the sauce to your liking.
Serve:
Finish with chopped basil and more Parmesan if desired.
Serve warm with a lemon wedge on the side.
Time Required:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Nutritional Information (Per Serving – Based on 3 servings)
Calories: ~420 kcal
Protein: 14g
Carbohydrates: 42g
Fiber: 4g
Sugars: 4g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 35mg
Sodium: 340mg
Calcium: 220mg
Iron: 2mg
Note: Nutrition may vary depending on pasta type and cream used.
Questions & Answers
Q1: Can I make this recipe vegan?
A: Yes! Use plant-based cream (like oat or cashew cream), vegan Parmesan, and olive oil. Ensure your pasta is egg-free.
Q2: What pasta works best?
A: Spaghetti and fettuccine coat well with the creamy sauce, but short pasta like penne or fusilli also works great.
Q3: Can I add protein?
A: Absolutely. Grilled chicken, shrimp, or chickpeas can be added for extra protein.
Q4: Can I prepare it in advance?
A: It’s best fresh, but leftovers can be stored in the fridge for up to 2 days and reheated gently with a splash of milk or water.
Q5: What herbs go well besides basil?
A: Parsley, thyme, or tarragon all pair nicely with zucchini an
d cream.