Creamy Zucchini Pasta
A comforting pasta dish featuring fresh zucchini, aromatic basil, and a luscious creamy sauce, perfect for any occasion.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Immersion Blender
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 cups diced zucchini (from 2-3 medium zucchinis)
- 2 medium shallots sliced (approximately 1 cup)
- 1 Tbsp. minced garlic
- 1 lb long pasta (spaghetti, fusilli, or bucatini work well)
- 1/2 cup pasta water reserved
- 1 cup heavy cream
- 20 leaves basil
- 1 tsp. sea salt plus additional to taste
- 1/2 tsp. black pepper freshly cracked, plus more for serving
- 3/4 cup grated Parmesan cheese plus more for serving
Instructions
- Bring a large pot of salted water to a boil.
- In a medium saucepan, heat the olive oil over medium heat. Add the diced zucchini and shallots, sautéing for about 8-10 minutes until tender.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add your chosen long pasta to the boiling water and cook according to package directions until al dente, about 8-10 minutes.
- Stir the heavy cream, basil, sea salt, and black pepper into the zucchini mixture and bring to a gentle simmer for about 5 minutes.
- Reserve 1/2 cup of pasta water, then drain the pasta. Add the reserved pasta water to the sauce to achieve desired thickness.
- Blend the sauce until mostly smooth using an immersion blender, or carefully transfer to a high-speed blender.
- Combine the cooked pasta with the creamy zucchini sauce, tossing to coat. Adjust seasoning if needed.
- Serve immediately, garnished with extra Parmesan cheese and cracked black pepper.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop.