Description
Creamy Zucchini Pasta is a luscious, comforting dish featuring thinly sliced zucchini sautéed with shallots, garlic, and fresh basil in butter and olive oil. Combined with heavy cream, pesto, and Pecorino Romano cheese, this pasta offers a rich, flavorful sauce that perfectly complements the tender pasta for an irresistible meal ideal for summer and beyond.
Ingredients
Scale
For the Sauce
- 2 Tbsp butter
- 2 Tbsp extra virgin olive oil (+ 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 (either homemade or store-bought, optional)
- ⅓ cup grated Pecorino Romano cheese
- Freshly ground black pepper (for finishing)
For the Pasta
- 1 pound pasta (plus salt for pasta water)
Instructions
- Prep Ingredients: Gather all ingredients as specified. Bring a large pot of water to a boil in preparation for cooking the pasta.
- Sauté Aromatics: In a large skillet or Dutch oven, melt butter with olive oil over medium-low heat. Add shallots, half of the basil, garlic, and crushed red pepper. Cook until shallots are soft, about 4 minutes, covering the pan if desired to speed cooking.
- Cook First Half of Zucchini: Add half the zucchini, pinch of salt and pepper, and stir. Increase heat to medium, cover, and cook for 5 minutes to soften the zucchini and begin releasing its liquid.
- Cook Remaining Zucchini: Stir in the remaining zucchini, cover, and cook another 5 minutes. The zucchini will release substantial liquid during this process.
- Evaporate Excess Liquid: Uncover the pan, reduce heat to medium-low, and cook for 5 minutes more to evaporate most of the liquid, scraping up browned bits. Some zucchini will break down to form a saucy base.
- Add Cream and Simmer: Stir in heavy cream and simmer for 2 to 3 minutes until slightly thickened, then turn off heat and set aside while pasta cooks. Add reserved pasta water if the sauce is too thick or dry.
- Cook Pasta: Add salt to boiling water and cook pasta for about 2 minutes less than package directions for al dente texture, reserving at least 1 cup of pasta water.
- Combine Pasta and Sauce: Turn sauce heat back to medium-low. Transfer pasta to the sauce along with the remaining basil and optional pesto. Gently stir to coat pasta fully. Add reserved pasta water in ½ cup increments if needed to loosen the sauce. Allow pasta to finish cooking in sauce, tasting and adjusting seasoning.
- Finish and Serve: When pasta is al dente, turn off heat. Fold in grated Pecorino Romano cheese. Drizzle with extra virgin olive oil, add freshly ground black pepper, and serve immediately. Buon Appetito!
Notes
- This recipe highlights zucchini, a classic summer vegetable, in a rich, creamy pasta sauce perfect for enjoying fresh produce.
- Thinly slicing the zucchini helps it cook evenly and release just the right amount of moisture to create a silky sauce.
- Covering the pan during initial cooking stages speeds softening and melds flavors.
- Use reserved pasta water to adjust sauce consistency and help it cling to the pasta.
- Pesto is optional but adds a delicious herbal depth complementing the zucchini and basil.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to preserve creaminess.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 65 mg
