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Creamy Zucchini Pasta Recipe

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4.3 from 4 reviews

This creamy zucchini pasta recipe is a quick, comforting Italian-inspired dish that uses fresh zucchini to create a luscious sauce. Perfect for a summery yet comforting meal, it combines tender pasta with a rich, flavorful sauce made from butter, garlic, onion, zucchini, cream, stock, parmesan, and sweet corn. It’s an excellent way to boost your vegetable intake while enjoying a satisfying pasta dinner.

Ingredients

Main Ingredients

  • 50g / 3 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1/2 onion, finely sliced (brown, white, or yellow)
  • 600g / 1.2 lb zucchini (courgette), grated using standard box grater
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup thickened/heavy cream
  • 3/4 cup chicken or vegetable stock/broth, low sodium
  • 3/4 cup parmesan, finely grated using microplane
  • 1 cup corn (canned, drained, about 2/3 of a can, or fresh)
  • 300g / 10 oz spaghetti, fettuccini, or other long strand pasta (e.g., bucatini)

Finishing & Serving

  • Extra parmesan for garnish
  • Optional: handful of fresh basil (to stir in at the end)
  • Optional: sprinkle of bacon or pangrattato for added texture

Instructions

  1. Cook Pasta: Bring a large pot of water to a boil with 1 tablespoon of salt. Cook the pasta according to the packet directions but reduce the cooking time by 2 minutes so the pasta is slightly undercooked and firm in the center. Before draining, scoop out a large mug of pasta cooking water for loosening the sauce if needed. Drain the pasta and set aside.
  2. Prepare Sauce Base: Melt butter in a large skillet or pot over medium-high heat. Add the minced garlic and sliced onion, cooking for about 1 1/2 minutes until the onion is slightly golden and fragrant.
  3. Cook Zucchini: Add the grated zucchini to the skillet and cook for 1 minute. Season with salt and pepper, then stir and cook for an additional 2 minutes until the zucchini reduces in volume by about half and softens.
  4. Add Liquids and Simmer: Stir in the heavy cream, low sodium chicken or vegetable stock, finely grated parmesan, and corn. Bring the mixture to a gentle simmer, reduce the heat to medium, and let it cook for 3 minutes. The sauce will be watery at this point due to moisture from the zucchini, but it will thicken later.
  5. Toss Pasta with Sauce: Return the cooked pasta to the skillet with the zucchini sauce. Using two wooden spoons, toss the pasta thoroughly for 2 minutes until the sauce thickens and coats the pasta evenly. If the sauce becomes too thick, add a splash of the reserved pasta cooking water to loosen it as needed. The pasta finishes cooking during this step.
  6. Serve: Remove from heat and serve immediately, garnished with extra parmesan. Optionally, stir in fresh basil or sprinkle with bacon or pangrattato for added flavor and texture.

Notes

  • Use freshly grated parmesan for best results; weigh or pack it when measuring because it’s fluffier than store-bought pre-grated cheese.
  • If using store-bought parmesan, add it with the pasta rather than melting it into the sauce to avoid clumps.
  • Reserve pasta cooking water to adjust sauce consistency as needed.
  • This dish is not low fat but provides a great way to increase vegetable intake in a delicious pasta meal.

Find it online: https://recipesbyliza.com/creamy-zucchini-pasta-recipe/