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Creamy Zucchini Pasta

A delightful and creamy yet light pasta dish made primarily with zucchinis, rich heavy cream, and Parmesan cheese, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchinis spiralized or sliced
  • 8 oz pasta of your choice spaghetti, fettuccine, or penne work great
  • 1 cup heavy cream for a velvety texture
  • 1/2 cup grated Parmesan cheese add more if desired
  • 2 cloves garlic minced for that aromatic kick
  • to taste Salt and pepper season to your liking
  • Olive oil for sautéing
  • Fresh basil for garnish

Method
 

Cooking
  1. Bring a large pot of salted water to a boil and add your pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Remember to reserve about a cup of pasta water for later!
  2. While the pasta is cooking, heat a tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the sliced or spiralized zucchinis and a pinch of salt and pepper. Cook for about 4-5 minutes until softened.
  3. Lower the heat and pour in the heavy cream, stirring gently. Allow it to heat through without boiling. Then, mix in the grated Parmesan cheese, stirring until smoothly melted and combined.
  4. Once your pasta is cooked, drain it and add the drained pasta to the skillet with the creamy zucchini mix. Toss together well, adding a splash of reserved pasta water if needed to loosen the sauce.
  5. Plate your Creamy Zucchini Pasta and garnish with fresh basil and extra Parmesan, if desired.
  6. Enjoy the flavors!

Notes

For a richer flavor, sauté the zucchinis until lightly golden-brown. You can also substitute half of the heavy cream with vegetable broth for less richness. Store leftovers in an airtight container for up to 3 days.