Creamy Zucchini Pasta

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.

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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.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 442kcal

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!

Notes

Storing Instructions

Store pasta in refrigerator up to 6 days.

Nutrition