Pasta with Zucchini Sauce
Transform simple ingredients into a velvety, flavorful masterpiece with this Pasta with Zucchini Sauce recipe! Perfectly al dente pasta is enveloped in a creamy, vibrant sauce made from sautéed zucchini, garlic, and Parmesan cheese, offering a lighter yet indulgent alternative to traditional heavy pasta sauces. A touch of fresh basil brightens the dish, while an optional splash of heavy cream adds extra richness for those cozy comfort-food cravings. Ready in just 30 minutes, this healthy and satisfying recipe is ideal for busy weeknights or elegant dinner gatherings. Serve it with an extra sprinkle of Parmesan and a drizzle of olive oil for a truly restaurant-worthy experience.
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Recipe Information
Ingredients
- 400 grams pasta of your choice (e.g., spaghetti, penne)
- 3 medium zucchini
- 3 whole garlic cloves
- 3 tablespoons extra virgin olive oil
- 50 grams grated Parmesan cheese
- 50 ml heavy cream (optional)
- 6 leaves fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 liter water (for boiling pasta)
Instructions
Bring a large pot of salted water to a rolling boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, wash and chop the zucchinis into small cubes. Peel and roughly mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned.
Add the chopped zucchini to the skillet and season with salt and black pepper. Sauté for 8-10 minutes, stirring occasionally, until the zucchini softens and begins to caramelize slightly.
Remove the skillet from the heat and let the zucchini mixture cool slightly. Transfer it to a blender or food processor and blend until smooth. If needed, add a few tablespoons of reserved pasta water to adjust the consistency of the sauce.
Return the zucchini sauce to the skillet over low heat. Stir in the grated Parmesan cheese and, if desired, add the heavy cream for additional richness. Mix well until the sauce is creamy.
Add the cooked pasta to the skillet and toss to coat evenly with the zucchini sauce. If the sauce is too thick, add more reserved pasta water, a little at a time, until the desired consistency is achieved.
Garnish the pasta with fresh basil leaves and an extra sprinkle of Parmesan cheese before serving.
Serve immediately and enjoy your Pasta with Zucchini Sauce!
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 106 mg | 36% | |
| Sodium | 8823 mg | 384% | |
| Total Carbohydrate | 171.8 g | 62% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 45.0 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 725 mg | 56% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1532 mg | 33% | |
*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.
