Name: Creamy Zucchini Pasta with Basil and Pesto Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 Tbsp butter; 2 Tbsp extra virgin olive oil (+ more for finishing); 1 cup thinly sliced shallots (about 1 large shallot); 1 cup chopped fresh basil (divided); 2 heaping Tbsp sliced or chopped garlic; Pinch crushed red pepper (optional); 2 pounds zucchini, very thinly sliced or small diced (not chunky); Pinch salt and black pepper; 1¼ cups heavy cream; 1 pound pasta (+ salt for pasta water); ¼ cup pesto (either homemade or store-bought, optional); ⅓ cup grated Pecorino Romano cheese; Freshly ground black pepper, for finishing

If you’re on the lookout for a summer pasta dish that feels indulgent but is packed with fresh garden goodness, you’re going to fall head over heels for this Creamy Zucchini Pasta with Basil and Pesto Recipe. I absolutely love how this comes together—from the silky cream sauce to the bright bursts of basil and pesto, it’s a total crowd-pleaser that’ll make even zucchini skeptics ask for seconds. Stick around, because I’m sharing all my tips so your pasta turns out perfect every single time.

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Why You’ll Love This Recipe

Fresh, Vibrant Flavors: The basil and pesto give this dish a lively, garden-fresh vibe that brightens every bite.
Rich Creaminess without Heaviness: Heavy cream blends perfectly with zucchini for a luscious sauce that’s comforting yet light.
Simple Ingredients, Big Impact: Just a few kitchen staples come together to create something extraordinary.
Perfect for Summer and Beyond: It showcases zucchini at its best, but you’ll want to make it year-round once you try it.

The dish is a plate of pasta with three main layers. The bottom layer is flat and wide white noodles, spread evenly across the white plate with rounded bead-like edges. The middle layer consists of green zucchini ribbons mixed throughout the noodles, adding thin, curved green shapes with white and dark green stripes. The top layer is a creamy sauce covering the noodles and zucchini, light beige in color with a slightly grainy texture, sprinkled with fine, pale grated cheese. There is also a small bunch of fresh bright green basil leaves placed on the top edge of the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Zucchini Pasta with Basil and Pesto, zucchini pasta with basil and pesto, summer zucchini pasta recipe, easy creamy vegetable pasta, healthy zucchini pasta dish

Ingredients You’ll Need

Every ingredient in this Creamy Zucchini Pasta with Basil and Pesto Recipe plays a starring role—each brings a fresh taste or texture that adds up to a beautiful balance. I always recommend buying fresh basil and good-quality olive oil to really make the flavors pop.

Flat lay of a pound of uncooked spaghetti pasta nestling beside two whole uncracked brown eggs, a small stack of thinly sliced fresh zucchini rounds, a small pile of thinly sliced shallots, a few whole garlic cloves with their papery skin intact, a small white ceramic bowl filled with golden extra virgin olive oil, a small white bowl holding a pat of creamy butter, a small white bowl containing thick heavy cream, a small white bowl with bright green fresh basil leaves, a small white bowl with vibrant green pesto sauce, a small white bowl filled with pale off-white grated Pecorino Romano cheese, and a small white bowl with a mix of coarse salt and freshly ground black pepper, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Zucchini Pasta with Basil and Pesto, zucchini pasta with basil and pesto, summer zucchini pasta recipe, easy creamy vegetable pasta, healthy zucchini pasta dish

Butter: Adds a silky richness and helps gently cook the shallots and zucchini for that lovely golden flavor.
Extra Virgin Olive Oil: Combining with butter gives balanced fat and depth; plus, I drizzle extra on at the end for a fruity finish.
Shallots: Milder and sweeter than onions, shallots melt perfectly into this sauce without overpowering it.
Fresh Basil: Divided to infuse the sauce early and then sprinkled on the pasta at the end for bursts of fresh herb aroma.
Garlic: Sliced or chopped – garlic adds an essential punch that wakes up the entire dish.
Crushed Red Pepper (optional): Just a pinch for a hint of warmth that plays beautifully with the creamy sauce.
Zucchini: Use thinly sliced or small diced fresh zucchini for quick, even cooking and loads of summer flavor.
Salt and Black Pepper: To enhance all the flavors—don’t be shy with seasoning here.
Heavy Cream: Creates that luscious, silky sauce that brings everything together wonderfully.
Pasta: Any pasta you love works here, but I often choose long noodles like linguine or fettuccine for great sauce cling.
Pesto (optional): Homemade or store-bought, pesto adds a lovely layer of complexity and freshness if you want to kick it up a notch.
Pecorino Romano Cheese: This salty, tangy cheese is my go-to finish for an umami boost that keeps everyone coming back for more.
Freshly Ground Black Pepper: Added at the end for that final flavor pop and a touch of spice.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Creamy Zucchini Pasta with Basil and Pesto Recipe is such a great foundation—once you get the basics down, you can truly make it your own! I often switch things up depending on what I have on hand or the season.

Protein Boost: Sometimes I toss in grilled chicken or sautéed shrimp to turn this into a hearty main dish that the whole family enjoys.
Dairy-Free Version: I’ve experimented using coconut cream or cashew cream instead of heavy cream, and while it’s a bit different, it still gives a creamy feel for dairy-sensitive friends.
Spicy Kick: Adding extra crushed red pepper or a drizzle of chili oil really wakes up the flavors in a satisfying way.
Swap the Cheese: If you don’t have Pecorino Romano, Parmesan or even a sharp Asiago can work beautifully as a finishing touch.

How to Make Creamy Zucchini Pasta with Basil and Pesto Recipe

Step 1: Sauté the Aromatics for the Flavor Base

Start by melting butter along with olive oil in a large skillet or Dutch oven over medium-low heat. This combo gives richness and prevents the butter from burning. Once the butter is melted, toss in your sliced shallots, half of the basil, the chopped garlic, and crushed red pepper if you’re using it. Let these gentle flavors mingle and soften for about 4 minutes. Covering the pan helps the shallots become soft and tender faster, but keep an eye—they shouldn’t brown too much. This step builds the fragrant heart of your sauce.

Step 2: Cook the Zucchini in Two Batches

Add half the thinly sliced zucchini into the pan with a pinch of salt and freshly ground pepper, then stir everything together. Crank the heat up to medium, cover, and let it cook for 5 minutes. This lets the zucchini start releasing its liquid slowly—trust me, this part is magic for that creamy texture. Next, stir the mixture, add the remaining zucchini, stir again, cover, and cook another 5 minutes. You’ll notice quite a bit of liquid pooling; that’s exactly what you want! In the final 5 minutes, uncover the pan, reduce heat to medium-low, and keep cooking until most of the zucchini liquid has evaporated. This also helps scrape up any flavorful browned bits stuck to the bottom—the best flavor boosters!

Step 3: Bring in the Cream and Set Aside

Pour in the heavy cream and simmer gently for 2 to 3 minutes until it thickens slightly. Keep the heat low so your sauce develops that luscious, velvety texture without curdling. If your sauce feels too thick here, keep a little pasta water on hand to loosen it up later. Once thickened, turn off the heat and let it wait while your pasta cooks—this pause helps keep all those amazing flavors nicely infused.

Step 4: Cook the Pasta and Combine Everything

Meanwhile, bring a large pot of salted water to a boil. Add your pasta and cook it for about 2 minutes less than the package says—that helps it finish cooking right in the sauce later, soaking up every bit of flavor. Don’t forget to reserve at least one cup of the starchy pasta water before draining. With the heat back on low under your sauce, toss in the pasta, the remaining basil, and pesto if you’re using it. Stir gently to coat every strand, adding pasta water in ½ cup increments to get your preferred sauciness. Let the pasta finish cooking in the creamy, herby goodness for a couple minutes, taste, and tweak your seasoning.

Step 5: Finish with Cheese and Serve

Once your pasta is perfectly al dente and gloriously coated, turn off the heat and fold in the grated Pecorino Romano cheese. This finishing touch adds just the right hit of saltiness and richness. Drizzle a bit more extra virgin olive oil on top, season with freshly ground black pepper to taste, and serve immediately. Believe me, your kitchen will smell like an Italian trattoria, and your guests won’t want to put down their forks. Buon Appetito!

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Pro Tips for Making Creamy Zucchini Pasta with Basil and Pesto Recipe

Go Thin or Go Home: Thinly slicing or small dicing the zucchini ensures it cooks evenly and blends smoothly into the sauce without chunks.
Save That Pasta Water: The starchy water is magic for adjusting sauce texture and helping it cling perfectly to your noodles.
Don’t Overcook Your Pasta: Cooking it just shy of al dente keeps the pasta from going mushy when it finishes cooking in the sauce.
Use Good Quality Basil: Fresh, fragrant basil really makes this recipe sing, so avoid pre-chopped or wilted herbs whenever possible.

How to Serve Creamy Zucchini Pasta with Basil and Pesto Recipe

A white plate with a thin black rim holds a nest of thick, creamy pasta strands that are light golden in color. Mixed throughout the pasta are slices of green zucchini, some slightly browned and soft, adding texture and color contrast. Drizzled around and on top is a light yellow oily sauce that adds a glossy shine to the dish. A sprinkling of grated white cheese dusts the edges of the plate lightly. The plate is set on a cream-colored cloth with green stripes, which rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Zucchini Pasta with Basil and Pesto, zucchini pasta with basil and pesto, summer zucchini pasta recipe, easy creamy vegetable pasta, healthy zucchini pasta dish

Garnishes

I usually keep it simple here: a sprinkle of extra Pecorino Romano cheese and a fresh basil leaf or two for beauty and flavor. Sometimes I add a little toasted pine nut for a subtle crunch or a drizzle of good olive oil for extra silkiness. It’s those small touches that take the dish from delicious to next-level.

Side Dishes

This pasta stands beautifully on its own, but I like pairing it with a crisp green salad dressed in lemon vinaigrette or a simple garlic bread to sop up every last bit of sauce. If I’m cooking for a crowd, roasted cherry tomatoes or grilled asparagus make a lovely seasonal side that complements the fresh zucchini and basil flavors perfectly.

Creative Ways to Present

For special occasions, I sometimes twirl servings of this zucchini pasta into nests on each plate, then sprinkle with chopped basil and cheese for an elegant look. Serving it in shallow white bowls really makes all those vibrant colors pop. You can even garnish with edible flowers from your garden for a charming finishing touch that wows guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually enjoy them within 2 days. The sauce thickens a bit as it chills, so you might want to loosen it up with a splash of pasta water or cream when reheating. I’ve found that the pasta holds up well without getting too mushy if you handle it carefully.

Freezing

I don’t typically freeze this Creamy Zucchini Pasta with Basil and Pesto Recipe because the cream sauce and zucchini texture change after freezing and thawing, sometimes getting watery or grainy. If you have leftovers, I’d recommend eating fresh or refrigerating instead.

Reheating

The best way I’ve found to reheat this pasta is gently on the stovetop over low heat. Add a tablespoon or two of pasta water or cream to loosen the sauce and stir often until warmed through. Microwaving tends to dry it out or make the sauce separate, so slow and low is definitely the way to go here.

FAQs

Can I use other types of pasta in this Creamy Zucchini Pasta with Basil and Pesto Recipe?

Absolutely! While I lean towards long pastas like linguine or fettuccine because they catch the sauce beautifully, this recipe works well with short pasta shapes like penne or rigatoni, too. Just watch the cooking times and adjust as needed to keep that perfect al dente texture.
Is this recipe suitable for a dairy-free diet?

Not as written, since heavy cream and butter are key ingredients. But you can swap heavy cream with coconut cream or a thick cashew cream, and replace butter with olive oil. The texture and flavor shift slightly, but it still turns out delicious.
What’s the best way to get thin zucchini slices for the pasta?

I usually use a sharp knife or a mandoline slicer set to a thin setting—this helps achieve evenly thin slices that cook quickly and blend into that creamy sauce. Just be careful with the mandoline and use a guard if you have one!
Can I make this Creamy Zucchini Pasta with Basil and Pesto Recipe ahead of time?

You can prepare the sauce a few hours ahead and reheat gently before adding freshly cooked pasta. For best texture, I recommend cooking pasta fresh to toss with the reheated sauce just before serving.
Do I have to use pesto in this recipe?

Not at all! Pesto adds a wonderful herby depth, but the recipe tastes fantastic without it, too. Feel free to skip if you prefer or don’t have it on hand.

Final Thoughts

This Creamy Zucchini Pasta with Basil and Pesto Recipe has quickly become one of my go-to dishes when I want something that feels special but is straightforward to pull together. There’s something so cozy about that creamy sauce paired with sunny zucchini and fragrant basil—my family goes crazy for it every time. If you give it a try, I hope it becomes one of your favorites, too. Don’t forget to experiment with your own add-ins and garnishes; that’s what makes cooking fun! Happy cooking, friend.