This Creamy Zucchini Pasta is a super quick and delicious pasta dish that requires only 5 ingredients and it's ready in less than 20 minutes! A perfect weeknight dinner recipe for the whole family.
Zucchini is one of my favorite vegetables, that's why we grow them every year in our garden, so to have a stash already available to use in many different ways. It's super versatile and it has a mild yet delicious flavor that goes so well with cheese, meat, fish, pasta, and much more.
The smell of zucchini cooking in olive oil with salt and pepper is one of my absolute favorite smells in the kitchen. The hot olive oil brings an amazing flavor out of the zucchini which is a must. If you want to make a simple recipe with just a few ingredients, they need to stand out!
Zucchini and pasta are a classic combination and one that I use the most. Especially when I'm in a hurry and need a quick meal, either with or without cream, is one of my favorite dishes. My mom uses to make big batches of sauce and then blend it smooth and freeze it in small portions to have it available all year round even when zucchini season is over.
How to make Creamy Zucchini Pasta
It's very easy to make this pasta dish. The best way to make this in the shortest time possible, is to cook simultanously the zucchini and the pasta, this way you'll reduce the cooking time in half.
First, bring to boil a large pot of salted water, and in the meanwhile, chop the zucchini into matchsticks. In a pan, drizzle some olive oil and add the peeled and halved garlic cloves. When they start to sizzle, add the zucchini and sautè at high heat for 5-10 minutes, until the zucchini start to brown, then turn down the heat. Season with salt and black pepper.
Meanwhile, toss the pasta in boiling water and cook according to the packaging instructions. Add the cream to the zucchini and season to taste. Mix well with a wooden spoon. Drain the pasta al dente and add it to the zucchini sauce. If necessary, add a few tablespoons of pasta water.
Serve with grated Parmigiano on top and freshly ground black pepper.
FAQ & Tips
Yes, you can make this creamy zucchini pasta vegan by using a vegetable-based cream. That's actually what I used when I made this recipe the last time. Some brands make a delicious vegan cream that is as creamy and mild as standard cream.
Of course, you can any pasta shape you like. This zucchini pasta sauce would go great with bow-ties, penne, fusilli, or any other pasta shape.
Cheese is never enough! You can add a generous amount of freshly grated Parmigiano or Pecorino cheese on top, or you can even melt other cheese types like Brie, Camembert, or Gouda in the zucchini cream sauce before adding the pasta to it.
The Recipe
If you like this recipe, try also these other zucchini pasta recipes:
- Pasta with creamy Zucchini Mint Sauce
- Lasagna with Mushrooms and Zucchini
- Zucchini and Mushroom Pesto Pasta Bake
Creamy Zucchini Pasta
Ingredients
- 6 oz Spaghetti
- 1 Zucchini
- 2 Garlic cloves
- ⅓ cup Cream
- Olive Oil
- Salt
- Black Pepper
Instructions
- First, bring to boil a large pot of salted water, and in the meanwhile, chop the zucchini into matchsticks.
- In a pan, drizzle some olive oil and add the peeled and halved garlic cloves. When they start to sizzle, add the zucchini and sauté at high heat for 5-10 minutes, until the zucchini start to brown, then turn down the heat. Season with salt and black pepper.
- While the zucchini cooks, toss the pasta in the pot with boiling water and cook according to the packaging instructions.
- When the zucchini are almost ready, add the cream to the pan and season to taste. Mix well with a wooden spoon.
- Drain the pasta al dente and add it to the zucchini sauce. If necessary, add a few tablespoons of pasta water.
- Serve with grated Parmigiano on top and freshly ground black pepper.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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