This post shows you how to make creamy zucchini pasta.
Looking for a comforting, creamy zucchini dish that’s packed with flavor? This Creamy Zucchini Pasta is your new go-to dinner!
It’s the perfect balance of rich, velvety sauce and fresh, tender zucchini, all wrapped around your favorite pasta. Ready in just 30 minutes, it’s an easy weeknight meal that feels indulgent but is still packed with veggies. Whether you’ve got a garden full of zucchini or just picked some up at the market, this dish is a fantastic way to put them to good use. Plus, it’s super versatile—swap in gluten-free pasta, add grilled chicken or shrimp for protein, or throw in extra veggies for a heartier meal. Creamy, zesty, and oh-so-satisfying, this is comfort food with a fresh twist!
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What can you cook with zucchini?
Zucchini is a super versatile vegetable and there are so many delicious options to whip up in no time at all. Whether you are looking for a pasta dish or an alternative to using pasta, or you are looking for a tasty side dish using this vibrant veggie. Here are some of our favorites:
- Zucchini Fritters – an amazing zucchini side dish
- Zucchini Noodles with Garlic Shrimp – zoodles, what could be better?
- Stuffed Zucchini Boats – a super easy zucchini dinner recipe!
- Zucchini Lasagna – using zucchini instead of pasta – perfect as a gluten free recipe.
Follow these recipes, and you’ll have a delicious zucchini dinners in no time! 😊
Aesther Cooking Pairs this recipe with
Ingredients
12 oz pasta (fettuccine, penne, or your favorite)
2 medium zucchinis, thinly sliced or spiralized
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream
½ cup grated Parmesan cheese (plus extra for serving)
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp lemon juice
Salt & black pepper to taste
¼ tsp red pepper flakes (optional for heat)
Fresh basil or parsley for garnish
Step-by-Step Instructions
Cook the pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Reserve 1 cup of pasta water, then drain and set aside.
Sauté the Veggies
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook until softened, about 3 minutes.
Stir in the garlic and cook for another minute until fragrant.
Add Zucchini
Toss in the zucchini slices or spirals, cooking for about 5-7 minutes until they’re tender but still have a slight bite.
Season with salt, pepper, and red pepper flakes if using.
Make it Creamy
Pour in the heavy cream and stir well.
Let it simmer for 2-3 minutes until slightly thickened.
Add the Parmesan cheese, lemon zest, and lemon juice, stirring until the sauce is creamy and smooth.
If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
Combine & Serve
Add the cooked pasta to the skillet, tossing it gently to coat in the creamy sauce.
Adjust seasoning as needed. Serve hot, garnished with fresh basil or parsley and extra Parmesan on top.
Tips and Tricks
Don’t Overcook the Zucchini: Zucchini cooks quickly and can get mushy if overdone. Aim for a tender-crisp texture to keep the dish vibrant and fresh.
Use Pasta Water for Creaminess: The starchy pasta water helps thicken the sauce and helps it cling to the pasta. Add it gradually until you reach the perfect consistency.
Grate the Zucchini: If you prefer a more integrated texture, try grating the zucchini instead of slicing it. It will blend seamlessly into the creamy sauce.
Fresh Lemon is Key: Don’t skip the lemon zest and juice! It brightens the dish and cuts through the richness of the cream, adding a fresh, tangy twist.
Use High-Quality Parmesan: Freshly grated Parmesan melts better and gives the sauce a richer, deeper flavor than pre-grated versions.
🌿 Make It Your Own – Try:
- 🌱Use your favorite gluten-free pasta or try chickpea or lentil pasta for added protein.
- 🧀 Try ricotta for a lighter, creamy texture or goat cheese for tanginess.
- 🌿 Use zoodles (zucchini noodles) or spaghetti squash instead of traditional pasta for a low-carb option.
- 🔥 Grilled Chicken: Slice up some grilled or pan-seared chicken for a hearty addition.
How to Serve
Garnish Like a Pro:
Top the pasta with freshly grated Parmesan cheese or Pecorino Romano for an extra savory bite.
Pair with the Perfect Sides:
Crusty Bread or Garlic Bread: Perfect for soaking up any extra creamy sauce.
Wine Pairing:
White Wine: A crisp Sauvignon Blanc or Pinot Grigio complements the creamy sauce and zucchini’s delicate flavor.
Creamy Zucchini Pasta
Ingredients
12 oz pasta (fettuccine, penne, or your favorite)
2 medium zucchinis, thinly sliced or spiralized
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream
½ cup grated Parmesan cheese (plus extra for serving)
1 tsp lemon zest
1 tbsp lemon juice
Salt & black pepper to taste
¼ tsp red pepper flakes (optional for heat)
Fresh basil or parsley for garnish
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Sauté the Veggies: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the garlic and cook for another minute until fragrant.
Add Zucchini: Toss in the zucchini slices or spirals, cooking for about 5-7 minutes until they’re tender but still have a slight bite. Season with salt, pepper, and red pepper flakes if using.
Make it Creamy: Pour in the heavy cream and stir well. Let it simmer for 2-3 minutes until slightly thickened. Add the Parmesan cheese, lemon zest, and lemon juice, stirring until the sauce is creamy and smooth. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
Combine & Serve: Add the cooked pasta to the skillet, tossing it gently to coat in the creamy sauce. Adjust seasoning as needed. Serve hot, garnished with fresh basil or parsley and extra Parmesan on top.
FAQs
Q: Can I make this Creamy Zucchini Pasta ahead of time?
A: While this dish is best enjoyed fresh, you can make it ahead and store it in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of milk, cream, or pasta water to loosen the sauce, as it may thicken in the fridge. Be careful not to overheat, as the cream can separate.
Q: Can I make this recipe dairy-free or vegan?
A: Absolutely! Swap the heavy cream for a plant-based alternative like coconut cream, cashew cream, or unsweetened almond milk with a bit of cornstarch to thicken. Use nutritional yeast or a vegan Parmesan substitute for that cheesy flavor. The result will still be creamy and delicious!
Nutritional Information (Approximate)
- Protein: 14g
- Carbs: 50g
- Fats: 22g
Whether you’re meal prepping for the week or whipping up a quick dinner for the family, this creamy zucchini pasta is sure to be a hit! It’s a simple, flavorful, and satisfying dish that’s perfect to rustle up for any occasion. 😊🍽️
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Looking for more zucchini recipe ideas? visit Zucchini Recipes
This post shows you how to make creamy zucchini pasta.
