Go Back
–+ servings
zucchini pasta recipe
Print Recipe

Easiest Zucchini Pasta Recipe

A delicious and easy recipe using the best of summer produce with a creamy and favorful texture.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: American
Keyword: easy pasta recipe, vegetable pasta, vegetarian pasta recipe, zucchini pasta recipe
Servings: 4 people
Cost: 10

Equipment

Ingredients

  • ½ teaspoon kosher salt plus more for salting pasta water and to taste
  • 1 16-ounce package spagehtti
  • ¼ cup extra virgin olive oil
  • 4 cloves garlic peeled and thinly slices (about 1 tablespoon)
  • 2 pounds zucchini about 5 small, thinly sliced (about 8 cups)
  • ½ teaspoon coarsely ground fresh black pepper plus more for garnish
  • ½ cup heavy whipping cream
  • 3 tablespooon unsalted butter cut into pieces
  • 1 cup loosely packed fresh basil plus more for garnish
  • 4 ounces Parmigiano Reggiano cheese grated

Instructions

  • Gather your ingredients: thinly slice 4 garlic cloves and the zucchini into thin (1/8-inch) slices. Measure the olive oil, butter, and the cream.
  • Bring a large pot of water to a boil. I love using my pasta pot with the removable insert. When the water is boiling, add a good amount of kosher salt
  • Add one pound of your chosen pasta to the boiling water, stirring it into the water.
  • While the pasta cooks, in the Dutch oven, add 1/4 cup extra-virgin olive oil over medium heat.
  • Add the 4 thinly sliced garlic cloves and stir until golden around the edges, about 3 minutes
  • Add the zucchini slices, kosher salt, and ground black pepper. Increase the heat to high, stirring occasionally, until the zucchini is tender, about 8 minutes.
  • Using tongs, drain and transfer the pasta to the Dutch oven with the zucchini. 
  • Add about 3/4 cup of pasta water* to the zucchini (reserve the rest of the pasta water).
  • Stir the cream and butter into the zucchini in the Dutch oven. Reduce the heat to medium. 
  • Cook stirring constantly to combine the zucchini and pasta, about 2 minutes. The dish will begin to thicken.
  • Remove the Dutch oven from the heat  and let cool 5 minutes.
  • Add about a cup of fresh basil and the grated Parmigiano Reggiano to the Dutch oven; stir constantly until the cheese melts and combines with the other ingredients.
  • If necessary, add more pasta water*, 1/4 cup at a time. You want to maintain the creamy consistency
  • Season with kosher salt and fresh black pepper
  • Plate the zucchini pasta on pasta bowls; garnish with more grated cheese and sliced fresh basil.