Pasta with Creamy Zucchini Sauce
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 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
Description
Pasta with Creamy Zucchini Sauce combines grated zucchini, sautéed with garlic and onion in butter, then blended into a creamy sauce with heavy cream, chicken stock, parmesan cheese, and sweet corn. The sauce is simmered to reduce slightly before tossing with pasta cooked just short of al dente, ensuring it finishes cooking while absorbing the sauce flavors. The grated zucchini breaks down during cooking, creating a silky texture that coats the strands of spaghetti or similar pasta. The corn adds slight sweetness and pops of texture, balancing the savory cheese and buttery base.
The preparation focuses on gradually layering flavors starting with aromatic garlic and onion, followed by the zucchini’s natural moisture which reduces as it cooks. Adding parmesan and cream enriches the sauce, while chicken stock adds depth. Tossing the pasta with the sauce and allowing it to finish cooking together helps the ingredients marry well, providing a cohesive, creamy dish.
This pasta can be served simply, perhaps finished with additional parmesan or a sprinkle of fresh basil, bacon, or pangrattato for extra texture and flavor. It works well as a vegetarian main course or a side dish alongside grilled proteins. The recipe balances creamy richness with fresh vegetable flavor, making it a versatile option for cooler days or when zucchini is in season.
For measurement accuracy, freshly grated parmesan should be weighed or packed when measured to maintain proper consistency. If using store-bought grated parmesan, it’s best added with the pasta rather than melted into the sauce to avoid clumping. Reserving some pasta cooking water can help loosen the sauce if needed during tossing to reach the ideal coating texture.
Ingredients
- 50g / 3 tbsp butter unsalted
- 2 garlic minced, cloves
- 1/2 onion , finely sliced (brown, white, yellow)
- 600g / 1.2 lb zucchini (courgette), grated using standard box grater
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup heavy cream thickened
- 3/4 cup chicken stock low sodium, or vegetable stock/broth
- 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 I used bucatini, or fettucini, or other long strand pasta
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
- Weigh or pack freshly grated parmesan for accurate measurement due to its fluffiness.
- Use store-bought parmesan with the pasta to avoid clumps in the sauce.
- Reserve pasta cooking water to adjust sauce thickness if necessary.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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