Pasta with Creamy Zucchini Sauce
User Reviews
4.9
150 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Servings
4
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Calories
631 kcal
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Course
Main Course
Pasta with Creamy Zucchini Sauce
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Recipe video above. This is a wonderful way to use zucchinis to make a luscious pasta dinner! It's summery yet at the same time comforting, quick, easy and while perhaps not low fat, this makes a good dent into our daily recommended vegetable intake!
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Ingredients
- 50g / 3 tbsp unsalted butter
- 2 garlic cloves , minced
- 1/2 onion , finely sliced (brown, white, yellow)
- 600g / 1.2 lb zucchini (courgette), grated using standard box grater
- 1/2 tsp each salt and pepper
- 1 cup thickened/heavy cream
- 3/4 cup chicken or vegetable stock/broth , low sodium
- 3/4 cup parmesan , finely grated using microplane (Note 1 for store bought)
- 1 cup corn (canned, drained, about 2/3 of a can, OR fresh)
- 300g/ 10oz spaghetti, fettucini or other long strand pasta (I used bucatini)
Finishing & serving
- parmesan
- Extra finishing options: Handful of fresh basil (stir in at end), sprinkle of bacon or pangrattato
Instructions
Cook Pasta:
- Bring a large pot of water to the boil with 1 tablespoon of salt.
- Cook pasta per packet directions MINUS 2 minutes (yes, 2 whole minutes!) - pasta should be a bit too firm in the middle.
- Scoop out a big mug of pasta cook water, set aside (for sauce loosening, just in case), then drain.
Creamy zucchini sauce:
- Melt butter in a large skillet or pot over medium high heat.
- Garlic and onion: Add garlic and onion, cook for 1 1/2 minutes until onion is slightly golden.
- Cook Zucchini: Add zucchini, cook for 1 minute. Then add salt and pepper, then stir for 2 minutes until it reduces in volume by about 1/2.
- Add liquids: Stir in cream, chicken stock, parmesan and corn. Bring to simmer, then reduce heat to medium and simmer for 3 minutes. It will still seem watery because water comes out of the zucchini - don't worry, it cooks down in the next step.
- Toss! Add pasta, then use two wooden spoons to toss well for 2 minutes, or until sauce reduces and is coating the pasta instead of pooling in the skillet. If it gets too thick, add a splash of reserved pasta cooking water. Pasta will finish cooking in this step.
- Serve: Remove from stove, serve immediately, garnished with extra parmesan.
Notes
- Parmesan - if you grate your own, make sure you either weigh the parmesan or pack the cup when measuring. This is because freshly grated parmesan is much fluffier than store bought.
- If using store bought parmesan, add it in with the pasta, don't try to melt it in the sauce because it won't melt through the sauce, you'll end up with chunks of melted cheese in the sauce.
- Nutrition per serving.
Nutrition Information
Show Details
Calories
631cal
(32%)
Carbohydrates
62g
(21%)
Protein
18g
(36%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Cholesterol
112mg
(37%)
Sodium
547mg
(23%)
Potassium
729mg
(21%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1572IU
(31%)
Vitamin C
33mg
(37%)
Calcium
233mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Calories | 631cal | 32% |
| Carbohydrates | 62g | 21% |
| Protein | 18g | 36% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 112mg | 37% |
| Sodium | 547mg | 23% |
| Potassium | 729mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1572IU | 31% |
| Vitamin C | 33mg | 37% |
| Calcium | 233mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
150 reviews
Excellent
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