Name: Creamy Zucchini Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz Long pasta (spaghetti, fusilli, or bucatini); ½ cup Pasta water (reserved from boiling pasta); ¼ cup Extra-virgin olive oil; 3 cups Diced zucchini (fresh); 2 medium Shallots (sliced); 1 tablespoon Minced garlic; 1 cup Heavy cream; 20 leaves Basil (fresh); 1 teaspoon Sea salt; ½ teaspoon Freshly cracked black pepper; ¾ cup Grated Parmesan cheese

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Introduction

This creamy zucchini pasta is a delightful, comforting dish that combines fresh vegetables with a rich, velvety sauce. It’s easy to prepare and perfect for a quick weeknight dinner or a cozy weekend meal.

A close-up view of a bowl filled with creamy pasta made of thick, twisted noodles coated in a pale yellow sauce mixed with thin green zucchini strips. On top, there is a sprinkling of grated white cheese and cracked black pepper, adding rough texture and dark specks. Two fresh green basil leaves rest on the pasta, adding a pop of vibrant color near the center. The bowl is white with a speckled texture and a brown rim, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz long pasta (spaghetti, fusilli, or bucatini)
½ cup pasta water (reserved from boiling pasta)
¼ cup extra-virgin olive oil
3 cups diced zucchini (fresh)
2 medium shallots (sliced)
1 tablespoon minced garlic
1 cup heavy cream
20 leaves basil (fresh)
1 teaspoon sea salt
½ teaspoon freshly cracked black pepper
¾ cup grated Parmesan cheese

Instructions

Step 1: Bring a large pot of salted water to a rolling boil.
Step 2: In a medium saucepan, heat the olive oil over medium heat.
Step 3: Add the diced zucchini and sliced shallots; cook until softened, about 5-7 minutes.
Step 4: Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
Step 5: Cook the long pasta according to package instructions until al dente. Reserve ½ cup of the pasta water before draining.
Step 6: Stir in the heavy cream, fresh basil leaves, sea salt, black pepper, and grated Parmesan into the zucchini mixture.
Step 7: Add the reserved pasta water to the sauce to loosen it up, then drain the pasta and toss it directly in the sauce.
Step 8: Use an immersion blender to blend the sauce until mostly smooth but still slightly textured.
Step 9: Plate your creamy zucchini pasta and garnish with extra Parmesan cheese and a sprinkle of freshly cracked black pepper before serving.

Tips & Variations

For extra flavor, add a squeeze of lemon juice or a pinch of red pepper flakes to the sauce.
Substitute heavy cream with half-and-half for a lighter option, noting the sauce will be less rich.
Add cooked chicken or sautéed shrimp to make this dish a heartier main course.
Use fresh basil generously—you can even reserve some leaves for garnish to boost the freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce and prevent it from sticking.

How to Serve

A bowl filled with creamy, pale yellow noodles coated in a light green sauce with visible small green herb pieces mixed in. The noodles are twirled into a mound at the center, topped with grated white cheese and sprinkled with coarse black pepper. A small fresh green basil leaf garnish sits on the right side of the noodles. The bowl is white with a speckled pattern on the outside and is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this recipe works well with several long pasta shapes such as spaghetti, bucatini, or fusilli. Choose your favorite or whatever you have on hand.

How do I keep the zucchini from becoming too watery?

Cooking the zucchini and shallots slowly until they soften helps reduce excess moisture. Also, blending the sauce and adding pasta water gradually allows you to control the consistency without making it watery.