Raise your hand if you maybe planted one too many zucchini plants and now have waaay too many zucchinis to know what to do with them all? 🙋♀️ Anyone else? I’m so glad it’s not just me! Every year, I get a little over ambitious in my garden and come August, have so many zucchinis ready at the same time. And that’s when I like to get creative.
This creamy zucchini pasta recipe was inspired by the extra zucchini’s and my lemon garlic pasta recipe. After testing the recipe multiple times and then getting the approval of my 3 kiddos, I knew I had struck gold. With just 7 ingredients and a 30 minute cook time, this recipe is quickly becoming a new summer favorite.
And if you find me in my kitchen eating this pasta dish out of the pan, with zucchini muffins in the oven, and a zucchini quiche ready to go in…please don’t judge 😉, I just loved my garden a little bit extra this year.
Ingredients
Ingredient Notes
- Zucchini: Also known as courgettes, you’ll want to find ones that are green and firm. They come in all different sizes, but 3-4 small to medium sized zucchinis will work.
- Onion & Garlic: You can definitely use fresh or can lean on the frozen herb cubes.
- Pasta Water: This is what really makes the dish come together. Save the water from boiling your pasta. The starch that comes off the pasta and into the water helps emulsify the creamy zucchini pasta sauce.
Step by Step directions
Add the olive oil to a saucepan over medium heat. When the olive oil is hot, add the zucchini and onions and cook until soft and almost translucent. This will take about 10 minutes. Then add the garlic and cook for another minute or two.
While the zucchini and onions are cooking, bring the pasta water to a boil and add your pasta. Cook according to package directions. Drain the pasta, reserving the pasta cooking water.
To the softened vegetables, add the heavy cream, basil leaves and salt. Stir to combine and then simmer for about 5 minutes, stirring a few times.
Add ½ cup of the pasta water to the zucchini and cream mixture and mix it well. With an immersion blender, blend the sauce until it’s nice and creamy.
Then, once blended add in the grated Parmesan cheese, stir and then add in the cooked pasta. Stir again until everything is incorporated and the Parmesan has melted into the sauce.
Serve and enjoy…can garnish with extra basil leaves or just serve to your hungry crew!
Best Pasta Shape for Pasta con Zucchini
Sorry, was feeling a little Italian for a minute...
I love using a long pasta for this recipe. Spaghetti, fettuccine, and linguine are all great options and the ones I turn to most often.
If your pantry is stocked with other pastas, then go for it and use those. In a pinch I would use cavatappi or shells. I would save the tubular pasta for pink sauce penne or tomato basil pasta.
Storage and Reheating Tips
You can store this pasta dish in the fridge for up to 4 days. I would not recommend freezing it.
To reheat a creamy pasta dish like this one, I recommend doing it on the stovetop with a little bit of added cream or broth to help retain the creaminess as it heats through. Once warmed, be sure to stir it up well, and then enjoy!
Additions and Swaps
While this dish is awesome on its own, here are a few ideas to add to it for an even more “complete” meal.
- Add charred corn for a little color and sweetness.
- Shredded rotisserie chicken is a quick way to add a protein to the pasta dish.
- Flake Pesto Salmon and stir it in at the end. Not only is it a great added protein but it’s a real bump in the basil flavor from the pesto.
- Make it vegan: swap the heavy cream for coconut cream or cashew cream.
Other Summer Pastas you’ll love
I know pasta dishes are often thought of as heavy and for the fall and winter, but try out these other summer pasta dishes that we love! They are light, made on the stove top and the perfect addition to your summer dinner rotation:
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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📖 Recipe
Easy, Creamy Zucchini Pasta
Equipment
Ingredients
- 1 lb long pasta spaghetti and fettuccine work best
- 4 TB olive oil
- 3 cups zucchini diced (3-4 medium sized zucchini)
- 1 small onion sliced
- 2 garlic cloves minced (or two frozen garlic cubes)
- 1 cup heavy cream
- ½ cup pasta water reserved from the cooked pasta
- ¼ cup fresh chopped basil or 3 frozen basil cubes
- ¾ cup grated Parmesan
- 1 teaspoon kosher salt to taste
Instructions
- Add the olive oil to a saucepan and heat over medium. When the olive oil is hot, add the zucchini and onions and cook until soft and almost translucent. This will take about 10 minutes. Then add the garlic and cook for another minute or two.
- While the zucchini and onions are cooking, bring the pasta water to a boil and add your pasta. Cook according to package directions.
- To the softened vegetables, add the heavy cream, basil leaves and salt. Stir to combine and then simmer for about 5 minutes, stirring a few times.
- Drain the pasta, reserving the pasta cooking water.
- Add ½ cup of the pasta water to the zucchini and cream mixture and mix it well. Blend the sauce until it’s nice and creamy with an immersion blender. Once blended add in the grated Parmesan cheese, stir and then add in the cooked pasta.
- Stir again until everything is incorporated and the Parmesan has melted into the sauce.
- Serve and enjoy…can garnish with extra basil leave if you want to be fancy.
Notes
- I highly recommend using a long pasta shape for this dish. Think spaghetti, fettucine, even angel hair pasta will work.
- Store leftovers in the fridge for up to 4 days. I don't recommend freezing this dish.
- Don't have fresh basil on hand, don't worry...a frozen cube will work just as well.
Marni Katz says
So easy to make and so delicious! Can't wait till the garden is full of zucchini.