Creamy Zucchini Pasta
This creamy zucchini pasta is a perfect blend of luscious creaminess and fresh vegetables, making it an ideal dish for those who love Italian flavors without the heavy carb load.
Equipment
- 1 spiralizer for zucchini noodles
- 1 Large skillet for sauce
- 1 pot for cooking pasta
Ingredients
Main Ingredients
- 2 medium zucchinis spiralized
- 8 oz pasta of choice
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Optional Add-ins
- Grilled chicken or shrimp
- Sun-dried tomatoes
- Red pepper flakes
Instructions
Preparation
- Wash and spiralize the zucchinis to create zoodles. Set them aside.
- Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving some pasta water.
Make the Sauce
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, ensuring it melts smoothly into the cream.
- Add the cooked pasta and zucchini noodles to the skillet. Toss to coat with the creamy sauce. Use reserved pasta water to adjust the sauce's consistency if necessary.
- Season with salt and pepper to taste. Garnish with fresh basil before serving.
Serving
- Divide the creamy zucchini pasta among plates and enjoy immediately.
Storage
- Place leftovers in an airtight container and refrigerate for up to 3 days.
Notes
Pro Tips: Avoid overcooking zucchini; it should retain some firmness for texture contrast. Ingredient Substitutions: Use almond milk instead of heavy cream for a lighter version. How to Serve: Pair with a green salad or garlic bread. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare the sauce in advance and store it separately.