Here’s a simple and delicious Zucchini Pasta with Cream Sauce recipe — rich, creamy, and comforting but still packed with veggies!
Creamy Zucchini Pasta Recipe
Serves: 2–3
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
2 medium zucchinis, spiralized or thinly sliced into ribbons
200g (7 oz) pasta (fettuccine, linguine, or your favorite)
2 tablespoons olive oil or butter
2–3 cloves garlic, minced
1 small onion, finely chopped (optional)
200 ml (¾ cup) heavy cream or cooking cream
½ cup grated Parmesan cheese (plus more to serve)
Salt and pepper, to taste
A pinch of chili flakes (optional)
Fresh basil or parsley, for garnish
Zest of ½ lemon (optional, for brightness)
Instructions:
Cook the pasta according to package instructions. Reserve ½ cup of pasta water before draining.
While pasta is cooking, prepare the zucchini:
If spiralizing: salt lightly and let sit for a few minutes, then gently squeeze out excess water.
If slicing: sauté directly in the pan.
In a large skillet, heat olive oil over medium heat. Add onion (if using) and cook until soft.
Add garlic and cook until fragrant (about 30 seconds).
Toss in the zucchini and sauté for 3–5 minutes, until just tender. Don’t overcook—it should still have a little bite.
Pour in the cream and bring to a gentle simmer. Stir in Parmesan, and season with salt, pepper, and chili flakes if using.
Add cooked pasta to the skillet. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
Finish with lemon zest and fresh herbs. Serve hot with extra Parmesan on top.
