Description
This creamy zucchini pasta recipe features a rich, velvety sauce made from grated zucchini, garlic, onions, and Parmesan cheese, blended beautifully with cream and broth. It’s a quick and comforting dish perfect for a weeknight dinner, using simple fresh ingredients to create a flavorful meal.
Ingredients
Scale
Main Ingredients
- 50g (3 tbsp) unsalted butter
- 2 garlic cloves, minced
- 1/2 onion, finely sliced (brown, white, or yellow)
- 600g (1.2 lb) zucchini (courgette), grated using a standard box grater
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup thickened/heavy cream
- 3/4 cup low sodium chicken or vegetable stock/broth
- 3/4 cup Parmesan cheese, finely grated (store bought or freshly grated)
- 1 cup corn kernels (canned and drained or fresh)
- 300g (10 oz) spaghetti, fettuccine, bucatini, or other long strand pasta
Optional Finishing Ingredients
- Handful of fresh basil, roughly chopped (to stir in at end)
- Sprinkle of cooked bacon or pangrattato (to garnish)
- Extra Parmesan for serving
Instructions
- Prepare the aromatics: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and finely sliced onion and sauté until translucent and fragrant, about 3-4 minutes, stirring frequently to prevent burning.
- Cook the zucchini and season: Add the grated zucchini to the skillet with the garlic and onions. Season with salt and pepper. Cook for about 5-7 minutes until the zucchini has softened and most of its moisture has evaporated, stirring occasionally.
- Add cream and broth: Pour in the heavy cream and chicken or vegetable stock/broth. Stir well to combine and bring to a gentle simmer. Let it cook for 3-5 minutes, allowing the sauce to thicken slightly.
- Incorporate corn and cheese: Add the corn kernels and finely grated Parmesan cheese to the sauce. Stir continuously until the cheese melts into the sauce, creating a creamy texture. Adjust seasoning with additional salt and pepper if needed.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the creamy zucchini sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time to reach the desired consistency.
- Final touches: Stir in fresh basil if using. Serve the pasta topped with extra Parmesan cheese and optional bacon or pangrattato for a crunchy finish.
Notes
- For a vegetarian option, use vegetable broth instead of chicken stock.
- Freshly grated Parmesan offers the best flavor but good quality store-bought Parmesan works well.
- If you prefer a lighter sauce, substitute half of the cream with milk or a lighter cream.
- Adding pangrattato or crispy bacon on top adds a nice texture contrast.
- Use bucatini or fettuccine for a great sauce cling, though spaghetti works nicely too.
- This sauce can also be used as a base for adding sautéed mushrooms or peas for variety.
