Description
Creamy Zucchini Pasta is a luscious and comforting dish featuring thinly sliced zucchini sautéed with shallots, garlic, and fresh basil in butter and olive oil. The sauce is enriched with heavy cream, pesto, and Pecorino Romano cheese, creating a rich, flavorful coating for perfectly cooked pasta. This recipe highlights the summer zucchini in a creamy, dreamy pasta that’s perfect for any season.
Ingredients
Scale
Sauce and Vegetables
- 2 Tbsp butter
- 2 Tbsp extra virgin olive oil (plus more for finishing)
- 1 cup thinly sliced shallots (about 1 large shallot)
- 1 cup chopped fresh basil (divided)
- 2 heaping Tbsp sliced or chopped garlic
- Pinch crushed red pepper (optional)
- 2 pounds zucchini, very thinly sliced or small diced (not chunky)
- Pinch salt and black pepper
- 1¼ cups heavy cream
- ¼ cup pesto (homemade or store-bought, optional)
- ⅓ cup grated Pecorino Romano cheese
- Freshly ground black pepper (for finishing)
Pasta
- 1 pound pasta (any type you prefer)
- Salt for pasta water
Instructions
- Prep Ingredients: Gather all ingredients and prepare by slicing shallots, chopping basil, slicing or dicing zucchini very thinly, and mincing garlic. Bring a large pot of water to a boil for the pasta. Salt the boiling water generously when ready.
- Sauté Aromatics: In a large skillet or Dutch oven, melt butter with olive oil over medium low heat. Add shallots, half the basil, garlic, and crushed red pepper. Cook until shallots soften, about 4 minutes. Cover the pan to accelerate softening if desired.
- Cook Half the Zucchini: Add half the thinly sliced zucchini, season with a pinch of salt and pepper, and stir. Increase heat to medium, cover, and cook for 5 minutes to soften the zucchini and release moisture.
- Add Remaining Zucchini: Stir in the remaining zucchini, cover again, and cook another 5 minutes. The zucchini will continue to release liquid and soften.
- Evaporate Excess Liquid: Uncover the pan, stir, reduce heat to medium-low, and cook for another 5 minutes while stirring occasionally. Use the released zucchini liquid to deglaze the pan by scraping up browned bits to add flavor. Some zucchini breaking down is expected, creating a saucy texture.
- Add Cream: Pour in heavy cream and let the sauce simmer gently until slightly thickened, about 2 to 3 minutes. Turn off heat until pasta is ready. Add reserved pasta water if the sauce becomes too thick or dry.
- Cook Pasta: Once the water boils, add salt and then the pasta. Cook for about 2 minutes less than package directions to keep it slightly firm (al dente). Reserve at least 1 cup of pasta water before draining.
- Combine Pasta and Sauce: Turn sauce heat back to medium-low. Transfer pasta directly to the sauce. Add the remaining half cup of chopped basil and pesto if using. Gently toss to coat pasta evenly with sauce. Add pasta water incrementally (about ½ cup at a time) as needed to achieve desired consistency and to finish cooking the pasta in the sauce.
- Finish and Serve: When pasta is al dente and fully coated, turn off heat. Fold in grated Pecorino Romano cheese, drizzle with a little extra virgin olive oil, and sprinkle with freshly ground black pepper. Serve immediately with extra cheese if desired. Buon Appetito!
Notes
- This recipe celebrates fresh summer zucchini and is perfect year-round for its creamy, comforting flavor.
- Use thinly sliced or small diced zucchini for the best texture that melds into the sauce.
- Adjust the amount of crushed red pepper to control heat level or omit for a milder dish.
- Pesto is optional but adds a bright herbal complexity.
- Reserve pasta water carefully to adjust sauce consistency while combining pasta.
- Do not overcook the pasta in boiling water; it finishes cooking in the sauce for maximum flavor absorption.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 60 mg
