Linguine W Creamy Zucchini Sauce
Indulge in the comforting elegance of this Linguine with Creamy Zucchini Sauce—a perfect recipe for pasta lovers craving something light yet flavorful. Tender linguine is tossed in a velvety zucchini-based sauce infused with aromatic garlic, sautéed onions, and rich Parmesan cheese. The addition of fresh basil and a hint of lemon zest brings a bright, aromatic finish, while the heavy cream provides an irresistibly creamy texture. This quick and easy dish is ready in just 30 minutes, making it perfect for weeknight dinners or a sophisticated weekend treat. A must-try for anyone looking to elevate their pasta repertoire with fresh, wholesome ingredients and a hint of indulgence!
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 2 medium zucchini
- 2 tbsp olive oil
- 1 small (finely chopped) onion
- 2 minced garlic cloves
- 3 4 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.25 cup (chopped) fresh basil
- 1 tsp lemon zest
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
While the pasta cooks, prepare the zucchini. Slice the zucchini into thin rounds and then cut the rounds into quarters for smaller pieces.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes, or until softened and translucent.
Add the minced garlic to the skillet and sauté for 30 seconds, being careful not to let it burn.
Add the zucchini pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the zucchini is tender and slightly golden.
Reduce the heat to low and stir in the heavy cream. Allow the mixture to warm through for about 2 minutes, then add the grated Parmesan cheese. Stir until the cheese is melted and the sauce becomes creamy.
Season the sauce with salt, black pepper, and lemon zest. Taste and adjust the seasoning as needed.
Add the cooked linguine to the skillet with the zucchini sauce. Toss everything together to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water a tablespoon at a time until the desired consistency is reached.
Stir in the chopped fresh basil and cook for 1 additional minute to blend the flavors.
Serve immediately, garnished with extra Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
11215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1009.4 g | 1294% | |
| Saturated Fat | 588.7 g | 2944% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 3100 mg | 1033% | |
| Sodium | 9005 mg | 392% | |
| Total Carbohydrate | 228.6 g | 83% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 40.5 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
