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

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

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How To Make Creamy Zucchini Pasta (In 30 Minutes)

This creamy zucchini pasta is ready in just 30 minutes! A perfect dish for a healthy, satisfying meal any night of the week!

Course dinner

Cuisine italian-inspired

Keyword pasta, zucchini

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1

Author Jess

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!

The post How To Make Creamy Zucchini Pasta (In 30 Minutes) appeared first on Cooking in my Genes.

Why you’ll love pistachio pesto

• Quick: You can whip up a pesto in less than 10 minutes!
• Versatile: Pesto can be used in so many delicious ways! Add it to pasta, top chicken with the pesto, or, use the pesto as a pizza sauce.
• Affordable: Instead of basil and pine nuts, we swap for parsley and pistachios, which can be more affordable at the grocery store.

Pistachio pesto ingredients

• Pistachios: I like to use roasted, salted pistachio nuts for a good flavor base.
• Parsley: Fresh parsley is a must for this recipe; dried herbs will not work.
• Garlic: Just one small garlic clove is needed
• Olive oil: Extra-virgin olive oil is what brings a pesto sauce together
• Lemon: Lemon juice brightens up the pesto and balances the sauce
• Ground pepper: Rounds out the flavors
• Parmesan cheese: Traditional pesto includes parmesan to add saltiness and bring texture to the pesto
• Salt to taste

Is pistachio pesto better than pine nut pesto?

Pistachio pesto and pine nut pesto are both delicious in their own ways. A pine nut pesto is fairly traditional and generally made with fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. So, if basil is a favorite herb of yours, you may enjoy it. This pistachio pesto is a nice change from the traditional and is more affordable since pine nuts can be expensive.

How to make pistachio pesto

With a food processor, pesto comes together in just a few short steps:

• Pulse: Pulse the pistachios, fresh parsley, lemon juice, garlic and ground pepper in the food processor into small pieces.
• Blend: With the food processor running on low, drizzle all of the the olive oil in until combined.
• Mix: Stir in the parmesan cheese or add the parmesan cheese to the food processor and pulse a few times. Taste and adjust seasoning with more salt if desired.

Pesto recipe variations and substitutions

• Fresh Herbs: If you don’t have enough parsley, add in fresh basil to make up the difference. Or, try using 1 cup fresh parsley leaves and 1 cup fresh basil leaves. Alternatively, replace all of the parsley with an equal amount of cilantro for another vibrant pesto variation.
• Garlic: If raw garlic isn’t for you, you can sauté the garlic in a bit of olive oil first. Or, try use a clove of roasted garlic or garlic confit. Another option is 1 tbsp of fresh minced chives!
• Parmesan cheese: Try other cheeses like Pecorino Romano, Asiago, or Grana Padano instead of parmesan cheese.
• Nuts: Instead of pistachios, try almonds or walnuts, making sure to toast a bit before using for extra flavor. 
• Red pepper flakes: For a hint of heat, try adding a pinch of chili flakes or red pepper flakes.

Ways to use pistachio pesto

• Pasta: Fresh pistachio pesto is glorious as an easy pasta sauce! Toss with hot pasta for a delightful Summer dish or use in my one pan pesto orzo recipe.
• Chicken: Enjoy grilled or baked chicken topped with pesto and fresh tomatoes. Try it in my Baked Oregano Chicken.
• Pizza: Use the pesto as a sauce for homemade pizza or flatbreads.
• Seafood: Top grilled or baked salmon with fresh pesto for a delightful summer dinner.
• Pasta salad: Pesto makes a great pasta salad sauce, just like in my mason jar pesto pasta salad.

How to make pistachio pesto without parmesan cheese

• Other cheeses: Try other cheeses like Pecorino Romano, Asiago, or Grana Padano instead of parmesan cheese.
• More pistachios: If you’re not using parmesan, increase the amount of nuts by 2-4 tablespoons to make sure the pesto still has a thick texture.
• Dairy-free or vegan: You can substitute the parmesan cheese with a dairy-free parmesan-style hard cheese. For vegan pesto, omit the cheese.
• Nut free: Make it nut free by using pepitas (pumpkin seeds), hemp hearts or sunflower seeds.

FAQs

How to store pesto

Fridge: Store in an airtight container or glass jar in the fridge for up to 2 days. To keep the top of the sauce from browning, add a thin layer of olive oil over the top of the pesto before placing the lid on the container and placing in the fridge.

Freezer: Store in an airtight container in the freezer for up to 2 months and defrost in the fridge when ready to use. Alternatively, you can double or triple this recipe and then freeze the pesto in ice cube trays for smaller portions. Once frozen, pop the smaller portions out and store in a freezer bag in the freezer for up to 2 months.

More recipes with pesto to love from the blog

• Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip
• Summer Sheet Pan Gnocchi with Vegetables & Pesto
• Easy Pesto Puff Pastry Pinwheels with Prosciutto

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Easy and Flavorful Pistachio Pesto With Fresh Parsley

This pistachio pesto recipe is a vibrant twist on classic pesto! Featuring crunchy pistachios, fresh parsley & lemon, it will add flavor to any dish.

Course Sauces & Dressings

Cuisine italian-inspired

Keyword pesto

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup of pesto

Author Jess

Ingredients

• 2 cups fresh parsley leaves
• 1/3 cup roasted salted pistachios (if using unsalted pistachios, add 1/4 tsp salt to the recipe)
• 1 small garlic clove
• 1/4 tsp ground pepper
• 1/2 cup extra-virgin olive oil
• 2 tbsp extra-virgin olive oil
• 1/3 cup freshly grated parmesan cheese

Instructions

• Pulse: Pulse the pistachios, fresh parsley, lemon juice, garlic and ground pepper in the food processor into small pieces.
• Blend: With the food processor running on low, drizzle in all of the the olive oil (1/2 cup + 2 tablespoons) until combined.
• Mix: Add the parmesan cheese to the food processor and pulse a few times to combine. OR, if you prefer a more textured pesto, pour the pesto into a bowl and stir in the parmesan cheese until combined.
• Taste: Taste and adjust seasoning with more salt and pepper.

The post Easy and Flavorful Pistachio Pesto With Fresh Parsley appeared first on Cooking in my Genes.