This creamy zucchini pasta is a weeknight lifesaver! It’s a simple, comforting dish that comes together quickly and tastes absolutely delicious, even picky eaters will ask for seconds.
Key Ingredients & Substitutions:
- Zucchini: The star of the show! Use fresh, firm zucchini for the best flavor.
- Pasta: Any short pasta like penne, fusilli, or rigatoni works well. Spaghetti or linguine are also great.
- Cream: Heavy cream or full-fat coconut milk (for a dairy-free option).
- Parmesan Cheese: Freshly grated is best for melting. Nutritional yeast is a good dairy-free alternative.
- Garlic: Fresh minced garlic adds a lot of flavor.
- Onion: A small yellow or white onion.
- Vegetable Broth: Adds depth to the sauce.
Ingredients:
Main Ingredients:
* 1 pound (450g) pasta of your choice
* 2 medium zucchini, about 1.5 pounds total, ends trimmed
* 1 tablespoon olive oil
* 1 small onion, finely chopped
* 3 cloves garlic, minced
* 1 cup vegetable broth
* ½ cup heavy cream
* ½ cup grated Parmesan cheese, plus more for serving
Optional Garnish:
* Fresh basil or parsley, chopped
Spices:
* ½ teaspoon salt (or to taste)
* ¼ teaspoon black pepper (or to taste)
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Tools Needed: Large pot, large skillet, grater (for zucchini)
Step-by-Step Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
2. Prepare the Zucchini
While the pasta cooks, grate the zucchini using the large holes of a box grater. Squeeze out as much excess water as you can from the grated zucchini using a clean kitchen towel or paper towels. This step is key for a non-watery sauce.
3. Sauté Aromatics
Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Build the Sauce
Add the squeezed zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until it has softened and any remaining moisture has evaporated. Pour in the vegetable broth and bring to a gentle simmer. Cook for 2-3 minutes, allowing the flavors to meld.
5. Add Cream and Cheese
Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese has melted and the sauce is creamy. If the sauce is too thick, add a splash of the reserved pasta cooking water until it reaches your desired consistency. Season with salt and pepper to taste.
6. Combine with Pasta
Add the cooked and drained pasta directly to the skillet with the creamy zucchini sauce. Toss everything together until the pasta is well coated. Serve immediately, topped with extra Parmesan and fresh herbs if desired.
Storage Instructions:
Store leftover creamy zucchini pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of vegetable broth or water to loosen the sauce if needed.
Frequently Asked Questions (FAQ):
Can I make this dairy-free?
Yes, substitute heavy cream with full-fat coconut milk and Parmesan with nutritional yeast.
Do I have to squeeze the water from the zucchini?
Yes, this step is important! It prevents the sauce from becoming watery and ensures a rich, creamy texture.
What kind of pasta works best?
Any short pasta like penne or fusilli is great, but spaghetti or linguine are also delicious.
Can I add other vegetables?
Absolutely! Sautéed mushrooms or spinach would be tasty additions to this creamy zucchini pasta.
How can I make this dish more flavorful?
A pinch of red pepper flakes or a squeeze of lemon juice at the end can brighten the flavors.
Is this dish freezer-friendly?
No, due to the dairy, freezing is not recommended as it can change the texture of the sauce.