Creamy Zucchini Pasta
Featuring a rich parmesan sauce and summer squash, this zucchini pasta is a quick, comforting weeknight dinner made in 30 minutes.
Ingredients
- 7 oz pasta (linguini, spaghetti, or pappardelle)
- 3 medium zucchini, grated
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ tsp red pepper flakes
- ⅓ cup heavy cream
- 1 lemon
- ½ cup grated Parmesan, plus more for serving
- fresh basil
- salt and pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of starchy pasta water, then drain the pasta and set aside. While the pasta cooks, grate the zucchini on the large holes of a box grater.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the garlic and red pepper flakes and cook for 1 more minute until fragrant.
- Add the grated zucchini to the skillet and season with salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes. The zucchini will release its moisture, break down, and turn golden brown.
- Pour the heavy cream into the skillet and stir to combine with the zucchini. Reduce heat to low. Stir in about ¼ cup of the reserved pasta water to make it glossy, adding more if needed.
- Transfer the cooked pasta into the skillet. Add the lemon juice and Parmesan cheese, tossing to coat the pasta. Taste and season with more salt and pepper if needed. Top with extra Parmesan and fresh basil. Serve.