How To Make Creamy Zucchini Pasta (In 30 Minutes)
Discover a quick and delicious way to enjoy creamy zucchini pasta that’s ready in just 30 minutes—perfect for a healthy, satisfying pasta dish any night of the week!
Summer is peak zucchini season and there are so many ways to enjoy this abundant vegetable.
Why you’ll love this creamy zucchini pasta recipe
Creamy but light: This zucchini creamy pasta comes together like a dream, transforming a summer garden staple, into a rich, creamy sauce that feels indulgent without being overly heavy.
Quick: It’s quick to prepare and uses simple ingredients.
Easy to pair: Pairs beautifully with your protein of choice.
The only 12 ingredients you will need
- Zucchinis
- Butter
- Onion
- Lemon zest
- Half and half cream
- Pasta
- Freshly grated parmesan cheese
- Garlic powder
- Dried oregano
- Kosher salt
- Ground black pepper
- Fresh basil leaves
How to make a creamy zucchini pasta sauce
Shred & squeeze: Shred the zucchini and squeeze all the excess water
Boil pasta: cook your pasta of choice according to the package, cook to al dente, save ½ cup pasta water
Sauté aromatics: Melt butter in a large skillet over medium heat and cook the onion until translucent
Cook zucchini: Add the prepared zucchini to the pan and season, cook
Combine sauce: Add the cream, parmesan, reserved half cup of pasta water – stir until combined and simmer for a few minutes. Finally add the pasta and coat with the sauce.
Kitchen tools you’ll need
- Box grater (large side for zucchini, small side for freshly grated parmesan cheese)
- Skillet for the sauce
- Large pot for boiling the pasta
How to remove excess water from the zucchini
Removing excess liquid from zucchini is essential to prevent your creamy pasta sauce from becoming watery and separated.
Let it stand: Shred the zucchini and let stand in a colander placed in the sink for up to 10 minutes
Squeeze it: Transfer the zucchini to a clean kitchen towel or heavy-duty paper towels. Gather the corners of the cloth/paper towel together and twist tightly over the sink and wring out as much remaining water as you can
What goes well with zucchini in a pasta?
Adding a complimentary protein to this dish is simple, try:
Crispy pancetta or bacon: Render the fat first, then use it to sauté your onion.
Grilled chicken breast: Slice it thinly and layer it over the top of the finished bowls.
Sautéed shrimp: Toss with garlic and lemon juice before mixing into the noodles.
The best pasta for this creamy zucchini sauce
For this zucchini creamy pasta I recommend fast-cooking shapes like rotini, mezzi rigatoni, radiatori, fusilli, or mafalda. These pasta types have great nooks and crannies that easily scoop up the sauce. This ensures you get to enjoy lots of rich, creamy flavor in every single bite.
Variations and substitutions to customize the recipe
- Pasta shape: Feel free to use you pasta shape of choice, if you prefer a long pasta try bucatini, spaghetti, fettuccine or linguine – go for it!
- Creaminess: Craving something a bit more indulgent, try adding a spoonful of mascarpone or cream cheese.
- Add veggies: If you’re looking to up the veggie count, my favorites are –
- Baby spinach: Fold it in at the very end until it wilts into the warm sauce.
- Asparagus: Thinly sliced coins sauté beautifully alongside the zucchini.
- Peas: Sweet green peas add a great texture contrast to the smooth cream.
Storage and reheating tips
Storing leftovers –
Refrigeration: Store leftovers in an airtight container for up to 3 days. Avoid freezing this dish, as the cream sauce will separate and turn grainy when thawed.
Reheating –
Stovetop (best): Place the pasta in a skillet over low heat. Add 1 to 2 tablespoons of milk, water, or broth to loosen the sauce. Stir constantly until heated through.
Microwave: Place a portion in a microwave-safe bowl with a splash of milk or water. Cover loosely with a damp paper towel and microwave in 30-second bursts, stirring in between, to prevent the sauce from breaking.
FAQ’s
You bet – prepare the zucchini like you did for the above recipe. Shred, squeeze the water out. You can then portion the shreds in zip lock bag, then lay flat in the freezer to freeze. I portion my zucchini in 1 or 2 cup portions as its easiest to measure for baking. The zucchini should keep for up to 10 months with no changes in colour or texture.
Not at all, zucchini has a tender bright green skin and can easily be eaten and even adds a nice pop of colour to your dish.
Yes, you can substitute the half and half cream for whole milk HOWEVER the sauce will be on the thinner side, less creamy.
More ways to use up extra zucchini
If you’re swimming in zucchini this season, try some of my best zucchini recipes:
A satisfying crowd pleaser: Zucchini and prosciutto pizza
A light patio snack: Zucchini fritters and garlic yogurt dip
A sweet and healthy treat: Zucchini oatmeal breakfast cookies
A quick filling meal: Easy one pot veggie pasta
How To Make Creamy Zucchini Pasta (In 30 Minutes)
Ingredients
- ¾ lb pasta like rotini, mezzi rigatoni, radiatori, fusili or mafalda pick a pasta that takes about 10 minutes to cooke
- 3/4 cup reserved pasta water
- 3 tbsp butter
- 1/2 cup diced yellow onion
- 2 medium zucchini, grated (on the large side of a box grater) and squeeze out excess water about 2 1/2 cups grated
- ½ tsp garlic powder
- ¼ tsp dried oregano
- 1 1/4 tsp kosher salt
- ½ tsp ground pepper
- 1 lemon, zested
- 1 cup 10% cream (half and half)
- 1 cup freshly grated parmesan cheese
- Fresh basil, ground pepper to garnish
Instructions
- Grate the zucchini on the large side of a box grater. Place all of the grated zucchini in a tea towel or layer a couple of pieces of paper towel together. Squeeze out the excess liquid from the zucchini. Set the zucchini aside.
- Cook the pasta according to package directions to al dente, save ½ cup pasta water and then drain the pasta and set aside.
- To a large skillet add the butter over medium heat. When the butter is melted, add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
- Add the shredded zucchini and cook, stirring occasionally, until the zucchini is quite soft, about 6-8 minutes.
- Add the garlic powder, dried oregano, kosher salt, ground pepper and lemon zest. Stir and cook for 1 minute until fragrant.
- Add the cream, freshly grated parmesan cheese and pasta water. Cook, stirring often, until simmering. Once simmering, turn to medium-low heat and simmer for 2 minutes. Then, add the cooked noodles, stirring gently until noodles are coated, about 1 minute.
- Remove from the heat and serve garnished with fresh basil and more ground pepper if desired.
Notes
- If you forget to reserve pasta water, use 1/2 cup vegetable or chicken broth.
- You can substitute the half and half cream for whole milk HOWEVER the sauce will be on the thinner side, less creamy.
- Feel free to use you pasta shape of choice, if you prefer a bucatini, spaghetti, fettuccine or linguine – go for it!
