The Ultimate Creamy Zucchini Sauce With Pasta
Creamy Zucchini Sauce with Pasta is packed with fresh shredded zucchini, a creamy Alfredo-like sauce, and tender pasta. It’s fresh and light while being incredibly comforting and quick to make!
Servings: 4 servings
Calories: 657kcal
Equipment
- Pasta pot with drainer or use a deep pot and a colander for draining the pasta.
Ingredients
- 3 Tablespoons unsalted butter (50g)
- 2 garlic cloves minced
- ½ onion finely sliced (use red, white, or yellow)
- 1⅓ pounds zucchini grated (600g)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 1 cup heavy cream
- ¾ cup low-sodium chicken stock or vegetable stock or broth.
- ¾ cup parmesan 75g or 2 ⅔ oz. finely grated using microplane * see notes
- 10 ounces short pasta such as conchigliette (small shells) ** see notes
Finishing and serving - optional
- Grated parmesan cheese
- Fresh basil ribbons, sprinkle of bacon, buttered fresh bread crumbs These options are not included in the nutritional count.
Instructions
Cook Pasta:
- Bring a large pot of water to boil and add 1 Tablespoon of kosher salt to the water.
- Cook pasta per package directions to "molto al dente" which is 2 minutes BEFORE the al dente level on the package. The pasta should be a bit too firm. It will finish cooking in the sauce.
- Save a full ladle of pasta cook water in a large cup and set aside. You' need this for thinning the sauce just in case it's too thick. Drain the pasta.
Zucchini Sauce:
- Melt the butter in a large skillet or pot over medium high heat.
- Add the garlic and onion and cook for about 1½ minutes until the onion is slightly golden.
- Add the shredded zucchini, cook for 1 minute.
- Add the kosher salt, black pepper, Italian seasoning, and red pepper flakes. Stir for 2 minutes until it reduces in volume by about ½. The zucchini will release liquid.
- Stir in the cream, chicken stock, and the parmesan cheese. Bring to a simmer, then reduce the heat to medium and simmer for 3 minutes.
- Add the drained pasta and toss well for 2 minutes, or until the sauce reduces and is coating the pasta instead of pooling in the skillet. If it gets too thick, ad a splash of the reserved pasta cooking water. The pasta will finish cooking in this step.
- Remove from the stove, serve immediately, garnish with extra parmesan and any other option you'd like.
Notes
**If you grate your own parmesan cheese make sure you weigh the parmesan when measuring. Freshly grated parmesan cheese is much fluffier than store bought.
- If using store bought parm (which I usually don't use) add it in the the pasta, don't try to melt it in the sauce because it wont' melt evenly through the sauce. Some cheese have anti-clumping additives included in the packaging and you may end up with cheese that doesn't melt evenly.
Nutrition
Calories: 657kcal | Carbohydrates: 63g | Protein: 21g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 641mg | Potassium: 705mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1633IU | Vitamin C: 29mg | Calcium: 320mg | Iron: 2mg