Pasta with Zucchini Cream Sauce
Elevate your pasta night with this creamy and flavorful Pasta with Zucchini Cream Sauce, a recipe that beautifully balances indulgence and freshness. This dish combines al dente pasta with a velvety sauce made from tender zucchini, rich heavy cream, and savory Parmesan cheese, delivering a luscious texture and garden-fresh taste. Sautéed garlic lends aromatic depth, while a touch of olive oil and butter adds richness to every bite. Perfect for a quick weeknight dinner, this recipe takes just 35 minutes from prep to plate and is easily adaptable for spaghetti, penne, or linguine. Garnished with fragrant basil leaves, it’s a light and elegant meal that’s sure to impress. Whether you’re looking for a vegetarian pasta recipe or a simple, wholesome dinner idea, this zucchini cream sauce pasta is a must-try!
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Recipe Information
Ingredients
- 400 grams pasta (e.g., spaghetti, linguine, or penne)
- 3 medium zucchini
- 2 garlic cloves
- 2 tablespoons olive oil
- 120 milliliters heavy cream
- 50 grams grated Parmesan cheese
- 1 tablespoon unsalted butter
- 6 leaves fresh basil leaves (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 milliliters reserved pasta water
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 120ml of pasta cooking water and then drain the pasta. Set aside.
While the pasta is cooking, wash the zucchinis and trim the ends. Cut them into thin slices or small pieces to ensure quicker cooking.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the sliced zucchini to the skillet, season with salt and pepper, and cook for 6-8 minutes, stirring occasionally, until the zucchini is softened and lightly golden.
Transfer the cooked zucchini to a blender or food processor. Add the heavy cream and blend until smooth, creating a creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to achieve the desired consistency.
In the same skillet, melt the unsalted butter over low heat. Pour the zucchini cream sauce back into the skillet and heat gently. Stir in the grated Parmesan cheese and mix well until fully incorporated.
Add the cooked pasta to the skillet and toss to coat the noodles evenly in the zucchini cream sauce. If the sauce seems too thick, add a bit more of the reserved pasta water until it reaches your preferred consistency.
Taste and adjust seasoning with additional salt and black pepper if needed.
Plate the pasta and garnish with fresh basil leaves, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.7 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 444 mg | 9% | |
*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.
