Sauteed zucchini gets blended down into a super creamy and velvety sauce along with lots of fresh basil and Parmesan cheese in this creamy zucchini pasta.
When the zucchini comes out, you know we’re in the thick of summer eats! There’s no shortage of the green stuff here just as nature intended for this time of year.
You know I love a summery tomato sauce coating my bowl of pasta, but this year I really wanted to give the zucchini a moment to shine! And shine it does in the creamiest, dreamiest blended sauce to ever coat a mess of noodles.
There’s nothing complex about this zucchini sauce and there’s no long simmer time either which makes it perfect for a quick summer meal you can have on the table in 30.
We’re putting that glorious green stuff to WORK today, y’all!
This Zucchini Pasta Features…
- Tender sauteed zucchini pureed into a creamy sauce
- Lots of fresh basil and grated Parmesan cheese
- Tender bucatini pasta for soaking up all that sauce
Making the Zucchini Pasta
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Olive oil
- Zucchini
- Shallot
- Garlic
- Pasta
- Heavy whipping cream
- Basil
- Parmesan cheese
Choosing Your Pasta
I love using a long pasta such as bucatini or spaghetti in this recipe, but the sauce also works well with a variety of other pasta shapes. Try penne, cavatappi, spiral pasta, shells, etc.
Tips for Perfect Zucchini Pasta
- Cook pasta to al dente – aim for an al dente cook on the pasta. It will finish cooking later in the sauce.
- Reserve pasta water – the pasta water helps build the sauce.
- Cut zucchini in uniform slices – aim for thin 1/4-inch slices so the zucchini cooks evenly during sauteeing.
- Deglaze sauteed zucchini with pasta water – this will remove any fond on the bottom of the pan and sort of steam the zucchini to make it extra tender for blending.
- Blend zucchini – blend the zucchini, more pasta water, heavy cream, basil, and Parmesan in a high-speed blender until smooth and creamy.
- Finish cooking pasta in sauce – toss the pasta in zucchini sauce over medium heat until sauce is clinging to the pasta, adding a splash or two of pasta water as needed.
Recipe Variations
Try these ideas for a different twist on this pasta.
- Add more veggies – try adding steamed peas, spinach, roasted red peppers, or sun-dried tomatoes.
- Make it meaty – add cooked shredded chicken, turkey, or browned sausage bits.
- Use another herb – try fresh parsley or dill in place of the basil.
Serving Suggestions
This pasta is great served alongside pretty much any summer meal! Try it alongside grilled chicken, steak, seafood or as a vegetarian dish with a big salad and crusty bread on the side.
It’s nothing fancy, but this is just a GOOD bowl of summer pasta! Kinda hard to believe the zucchini blends down into such a luxuriously creamy sauce and coats all the noodles with its magic like that.
Don’t forget the extra fresh basil + Parm on top! Summer essentials.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other summer pasta recipes next!
Creamy Zucchini Pasta
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Ingredients
- 1 lb bucatini or spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 lb zucchini (about 2 medium) thinly sliced
- 1 medium shallot, thinly sliced
- Salt and pepper to taste
- 2 medium cloves garlic, minced
- 1/2 cup heavy whipping cream
- 1/2 cup firmly-packed basil leaves
- 1/2 cup grated Parmesan or asiago cheese
- Additional fresh basil and grated cheese for serving
Instructions
- Cook pasta according to package instructions in salted boiling water until al dente. Reserve 1-1/2 cups cooking water and drain pasta. Set aside for a moment.
- Heat a large skillet over medium-high heat. Add olive oil to pan and swirl to evenly coat. Add zucchini and shallot to pan, season with salt and pepper, and sauté 4-6 minutes until zucchini is tender. Add garlic and cook 1 additional minute until fragrant.
- Pour 1/2 cup pasta cooking water in pan and use a wooden spoon to scrape up any browned bits. Cook an additional 1-2 minutes until most of water is evaporated.
- Combine sautéed zucchini, heavy cream, basil, Parmesan, and an additional 1/2 cup pasta water in a blender and blend on high speed until smooth. Season sauce with salt and pepper to taste.
- Pour sauce back into the same pan you used to sauté the zucchini and set over medium heat. Bring sauce to a low simmer and fold in pasta. Cook 2-3 minutes until sauce is coating pasta, thinning with remaining 1/2 cup pasta water if needed.
- Season pasta with additional salt and pepper to taste if needed and serve warm with additional fresh basil and cheese on top. Enjoy!
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