This famous zucchini pasta transforms simple ingredients into a silky, creamy sauce without heavy cream. Slow-cooked zucchini melts into the pasta for a comforting, vegetable-forward dish that’s easy enough for any weeknight dinner.
Total Time:45 minutes
Yield:4 servings
Ingredients
1 pound spaghetti or linguine
2 tablespoons olive oil
1 medium onion, finely diced
4 medium zucchini, thinly sliced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
1/2 cup grated Parmesan cheese
1/4 cup reserved pasta water
Fresh basil, for garnish
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the sliced zucchini, salt, black pepper, and red pepper flakes if using.
Reduce the heat to medium-low and cook for 25 to 30 minutes, stirring occasionally.
Continue cooking until the zucchini becomes very soft and breaks down into a jam-like consistency.
Meanwhile, cook the pasta according to package directions until al dente.
Reserve 1/4 cup pasta water, then drain the pasta.
Add the cooked pasta to the zucchini mixture.
Stir in the Parmesan cheese and reserved pasta water.
Toss until the pasta is evenly coated in the creamy zucchini sauce.
Adjust seasoning to taste.
Garnish with fresh basil and additional Parmesan if desired.
Serve immediately.
Notes
Add lemon zest and juice for a brighter flavor.
For a vegan version, replace Parmesan with nutritional yeast.
Grilled chicken, shrimp, or white beans make excellent protein additions.
The zucchini sauce can be prepared ahead and refrigerated for up to 4 days.
Stir in ricotta or mascarpone for an even creamier texture.
