Easy, Creamy Zucchini Pasta
This Creamy Zucchini Pasta dish is loaded with zucchini that turns into a creamy sauce that’ll have everyone asking for seconds. It’s perfect for those hectic weeknights when you want something tasty but have just 30 minutes to get something on the table. And bonus, it's a great way to sneak in some veggies and satisfy the whole family!
Servings: 6
Calories: 563kcal
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
Pasta Shape: I highly recommend using a long pasta shape for this dish. Think spaghetti, fettucine, even angel hair pasta will work.
Storing Leftovers: Keep in the fridge in an airtight container for up to 5 days. I don't recommend freezing this dish.
Easy Substitution: If you don't have fresh basil on hand, don't worry...a frozen cube will work just as well.
Nutrition
Calories: 563kcal | Carbohydrates: 61g | Protein: 15g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 56mg | Sodium: 628mg | Potassium: 395mg | Fiber: 3g | Sugar: 5g | Vitamin A: 815IU | Vitamin C: 12mg | Calcium: 165mg | Iron: 1mg
