Description

Creamy Zucchini Pasta is a luscious and comforting dish that highlights the fresh, delicate flavors of zucchini sautéed with shallots, garlic, and fresh basil. Enhanced with a rich cream sauce, pesto, and Pecorino Romano cheese, this pasta recipe offers a perfect balance of creaminess and herbaceous notes, ideal for a satisfying summer meal.

Ingredients

Scale

Sauce Base

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)

Zucchini and Seasoning

2 pounds zucchini, very thinly sliced or small diced (not chunky)
Pinch salt and black pepper

Additional Ingredients

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

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Instructions

Preparation: Prep and gather all ingredients according to specifications. Bring a large pot of water to a boil in preparation for cooking the pasta.
Sauté Aromatics: Melt the butter in a large skillet or Dutch oven with the olive oil over medium low heat. Add the shallots, ½ cup basil, garlic, and crushed red pepper. Cook, stirring occasionally, until shallots are soft and translucent, about 4 minutes. Cover the pan if you’d like to speed up the softening process.
Add Half the Zucchini: Stir in half of the thinly sliced zucchini along with a pinch of salt and black pepper. Increase the heat to medium, cover, and cook for 5 minutes to start releasing moisture from the zucchini.
Add Remaining Zucchini: Add the rest of the zucchini to the pan, stir, cover again, and cook for another 5 minutes. The zucchini will release plenty of liquid during this time.
Reduce Liquid: Remove the lid, stir the zucchini mixture, reduce the heat to medium-low, and continue cooking uncovered for 5 minutes until most of the liquid has evaporated. Use the released liquid to deglaze and scrape up any browned bits from the bottom of the pan. Some zucchini may break down and become slightly mushy, which is desired for a saucier texture.
Add Cream: Pour in the heavy cream and simmer for 2 to 3 minutes until the cream slightly thickens. Turn off the heat and set sauce aside while the pasta cooks. Add pasta water if the sauce feels too thick at this point.
Cook Pasta: Once the water boils, add salt and then the pasta. Cook pasta for about 2 minutes less than package directions, or just before al dente. Reserve at least 1 cup of pasta water before draining.
Combine Pasta and Sauce: Turn the sauce heat back to medium-low and transfer the pasta directly into the skillet with the sauce. Add the remaining ½ cup chopped basil and the pesto, if using. Gently stir to coat pasta evenly. Add reserved pasta water as needed, about ½ cup at a time, to achieve desired sauce consistency. Allow pasta to finish cooking in the sauce flavors, tasting and adjusting seasoning as needed.
Final Touches and Serve: When pasta is perfectly al dente, turn off the heat and fold in grated Pecorino Romano cheese. Drizzle with extra virgin olive oil and sprinkle freshly ground black pepper over the top. Serve immediately. Buon Appetito!

Notes

Creamy Zucchini Pasta is ideal for utilizing abundant summer zucchinis and makes a vibrant, flavorful dish.
Thin slicing zucchini ensures even cooking and helps create a rich, saucy texture.
Optional crushed red pepper adds a subtle heat that complements the creamy sauce.
Pesto adds an additional layer of herbaceous complexity but can be omitted to keep it simpler.
Adjust pasta water quantity gradually to achieve a perfectly creamy, silky sauce consistency.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 5 g
Sodium: 320 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 12 g
Cholesterol: 55 mg