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Creamy Zucchini Pasta Recipe

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4.2 from 10 reviews

This Creamy Zucchini Pasta is a delicious and easy-to-make dish featuring tender zucchini and shallots cooked in olive oil, combined with a rich and creamy Parmesan sauce infused with fresh basil. The sauce is blended to a silky smooth texture and tossed with al dente pasta for a comforting yet light meal perfect for any occasion.

Ingredients

Vegetables & Aromatics

  • 3 cups diced zucchini (from 2-3 medium zucchinis)
  • 2 medium shallots, sliced (about 1 cup)
  • 1 tablespoon minced garlic
  • 20 basil leaves

Liquids & Oils

  • ¼ cup extra-virgin olive oil
  • 1 cup heavy cream
  • ½ cup pasta water

Pasta

  • 1 pound long pasta such as spaghetti, fusilli, or bucatini

Seasonings & Cheese

  • 1 teaspoon sea salt, plus more to taste
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • ¾ cup grated Parmesan cheese, plus more for serving

Instructions

  1. Boil Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
  2. Sauté Vegetables: While the pasta cooks, heat the olive oil in a medium saucepan over medium heat. Add diced zucchini and sliced shallots, cooking until softened and translucent, about 8-10 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
  3. Prepare Sauce: Stir the heavy cream, basil leaves, sea salt, black pepper, and grated Parmesan into the zucchini mixture. Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 5 minutes.
  4. Add Pasta Water: Mix in ½ cup of reserved pasta water to the sauce to loosen it slightly and enhance creaminess.
  5. Blend Sauce: Drain the pasta. Using an immersion blender, blend the sauce in the saucepan until mostly smooth. Alternatively, allow the sauce to cool slightly and transfer to a high-speed blender, blending until mostly smooth. Taste and adjust salt as needed.
  6. Toss Pasta: Add the cooked noodles to the blended sauce and toss until evenly coated.
  7. Serve: Plate the creamy zucchini pasta and garnish with extra grated Parmesan and freshly cracked black pepper to taste. Serve immediately.

Notes

  • Use pasta water sparingly to adjust sauce consistency and help it cling to noodles.
  • For a lighter option, substitute half-and-half for heavy cream but expect a thinner sauce.
  • Fresh basil adds a bright flavor—dried basil can be used but reduce quantity to 1 teaspoon.
  • Use an immersion blender to make clean-up easier; a high-speed blender works well but requires care when transferring hot liquids.
  • Any long pasta shape like spaghetti, fusilli, or bucatini works well with this sauce.
  • To make it vegetarian, ensure the Parmesan is made without animal rennet or substitute with a vegetarian hard cheese.

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