Pasta Zucchini and Basil with Cream
Indulge in the creamy, herbaceous flavors of Pasta Zucchini and Basil with Cream, a quick and elegant dish perfect for weeknight dinners or casual entertaining. This recipe brings together tender fettuccine or linguine, sautéed zucchini, and fragrant fresh basil, all enveloped in a luscious Parmesan cream sauce. A touch of garlic and olive oil enhances the dish with subtle depth, while optional red pepper flakes add a delightful, spicy kick. Ready in just 30 minutes, this vegetarian pasta recipe strikes the perfect balance between simplicity and sophistication. Garnish with extra Parmesan and basil for a beautiful, restaurant-worthy presentation that’s sure to impress!
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Recipe Information
Ingredients
- 300 g Pasta (fettuccine or linguine)
- 2 medium Zucchini
- 10 leaves Fresh basil leaves
- 200 ml Heavy cream
- 50 g Grated Parmesan cheese
- 2 cloves Garlic cloves
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 3 liters Water
Instructions
Fill a large pot with 3 liters of water and bring to a boil. Add a generous pinch of salt.
While the water heats, wash the zucchini and slice them thinly into half-moons.
Peel and finely mince the garlic cloves.
Once the water boils, add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the zucchini slices to the skillet, season with salt and black pepper, and sauté for 5-6 minutes until tender and slightly golden.
Pour the heavy cream into the skillet and stir gently to combine. Let the mixture simmer for 3-4 minutes to thicken slightly.
Stir in the grated Parmesan cheese until melted and creamy. If the sauce is too thick, add 2-3 tablespoons of the reserved pasta cooking water to loosen it up.
Add the cooked pasta to the skillet and toss well to coat the noodles evenly in the creamy sauce.
Tear the fresh basil leaves into small pieces and stir them into the pasta, saving a few for garnish if desired.
Taste and adjust seasoning with more salt or black pepper, and add red pepper flakes for a touch of heat if desired.
Serve hot, garnished with additional Parmesan cheese and basil leaves if preferred.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 7108 mg | 309% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 29.4 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 836 mg | 64% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1039 mg | 22% | |
*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.
