Creamy Zucchini Pasta

Ingredients in This Zucchini Pasta

There are lots of ways to make a zucchini pasta, from spiralized zoodles (zucchini noodles) to tomato-based sauces. My version leans classic Italian, with thin rounds of zucchini sautéed until juicy, a silky creamy sauce flavored with Parmesan and Pecorino, and basil, garlic and lemon zest topping. Here’s what you’ll need:

• Pasta noodles: I like long noodles like spaghetti or bucatini here. But it also works with short noodles like rigatoni or penne!
• Zucchini: Look for medium thin zucchini, which makes easy-to-eat rounds. If all you have is large zucchini, slice them into half moons.
• Garlic: Minced fresh; you’ll add it at the end of sautéing so it doesn’t burn.
• Olive oil and butter: Oil for the zucchini, butter for the sauce.
• Milk, onion powder, and all-purpose flour: These make the roux that thickens the sauce. I like to use 2% milk, which keeps the sauce creamy without feeling heavy.
• Lemon zest: This brings a zing that brightens the entire dish.
• Parmesan and Pecorino Romano cheese: I like using both cheeses together: Pecorino adds a sharper, saltier note than Parmesan alone.
• Basil and Italian panko: For the garnish.

Here are a few notes on the process to keep in mind while you’re making it:

• This recipe uses 3 pots: a large pasta pot, large skillet for the zucchini, and small or medium saucepan for the cream sauce. Don’t worry: it’s worth dirtying the 3 for the amount of flavor here!
• When sautéing the zucchini, flip the slices often so they all get evenly brown. It takes a little patience because you’ll have a few layers of zucchini. It doesn’t have to be perfect! Try not to overcook them or it can become mushy.
• The cream sauce comes together quickly. Plan to spend 5 minutes of undivided attention at the stove for the sauce.

What to Serve With Zucchini Pasta

This zucchini pasta is a tasty summer dinner recipe! Keep in mind: the portion size is modest at 8 ounces pasta for 4 servings. If you’re serving as a main dish, add some additional protein or side dishes to make it a filling meal. For very hungry eaters, make sure to add protein, have filling sides or double it and use 1 pound of pasta. Here are a few serving suggestions:

• Add protein to the pasta like cooked chicken, sauteed shrimp, or white beans (seasoned lightly before adding)
• Serve with a protein-packed side like Easy White Beans, Easy Cannellini Beans, or Easy French Lentils
• Add a veggie side like French Green Beans, Green Beans Almondine, Sauteed Spinach or Sauteed Rainbow Chard
• Serve with summer salads like Classic Three Bean Salad, Fresh Peach Salad, Classic Corn Salad, Cucumber Salad, or Green Bean Salad.