Best 2 Creamy Pasta With Zucchini Recipes

In the realm of culinary delights, there lies a dish that harmoniously blends the flavors of summer's bounty with the comforting embrace of creamy indulgence: Creamy Pasta with Zucchini. This delectable creation showcases the vibrant green of zucchini, the savory depths of garlic and onion, and a luscious creamy sauce that effortlessly coats each strand of pasta, creating a symphony of flavors that dances on the palate. Embark on a culinary adventure with this versatile dish, as our article presents a collection of recipes that cater to diverse dietary preferences and culinary inclinations. From the classic rendition brimming with Parmesan's nutty richness to the vegan adaptation boasting a creamy cashew-based sauce, each recipe holds its own unique charm. Whether you seek a quick weeknight meal or a showstopping dish for a special occasion, let Creamy Pasta with Zucchini transport you to a realm of culinary bliss.

Here are our top 2 tried and tested recipes!

CARAMELIZED ZUCCHINI PASTA

Caramelized Zucchini Pasta image

This recipe transforms two pounds of grated fresh zucchini into one cup of caramelized zucchini that's rich, sweet and jammy enough to become a pasta sauce. Cooked over moderately high heat in a combination of olive oil and butter, the zucchini fries in its own juices and concentrates its flavor. Adding garlic and basil lends sweetness, but consider adding anchovy, preserved lemon or red-pepper flakes. As browned bits appear in the skillet, deglaze with a few tablespoons of water, chicken stock or vegetable stock to help prevent burning and to incorporate all of those tasty caramelized bits into the sauce. With time and patience, you'll have a not-so-pretty but delicious mixture, like caramelized onions made with zucchini. Eat it tossed with pasta, as is done here, or add it to sandwiches, pizzas or antipasti spreads. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories dinner, pastas

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 pounds zucchini, coarsely grated (about 3 large zucchini)
8 garlic cloves, peeled and smashed
1/2 cup basil leaves, stems reserved, plus more for serving
Kosher salt and black pepper
1 pound ridged or curly pasta (like medium shells or casarecce)
1/2 cup finely grated Parmesan or pecorino (about 1/2 ounce), plus more for serving
1 tablespoon lemon juice

Steps:

In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it's foaming, add the zucchini, garlic, the basil stems and half the basil leaves. Season with 1 1/4 teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.
Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a build up of browned bits on the skillet, add a couple tablespoons of water and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)
Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.
When the pasta's drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.

CREAMY PASTA WITH ROASTED ZUCCHINI, ALMONDS AND BASIL

Creamy Pasta With Roasted Zucchini, Almonds and Basil image

Whole-grain pasta offerings on supermarket shelves have expanded with gusto. Unlike the gluey, good-for-you-but-not-your-tastebuds pastas of yore, the best whole-grain brands are firm-textured and tasty. The warm, nutty flavor of varieties like these is robust enough to stand up to intense, complicated sauces, yet satisfying with just a little butter and Parmesan shaved over the top. Here, pasta with creamy goat cheese and a bite of citrus is enough to keep even the most staunch of whole-wheat opponents satisfied.

Provided by Melissa Clark

Categories dinner, easy, weekday, pastas, main course

Time 45m

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 medium zucchini, cut into 1/2-inch cubes (about 3 cups)
1 1/2 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
Pepper, to taste
2 tablespoons slivered almonds
1/3 cup heavy cream
1 sprig basil, with leaves and stem
3 tablespoons goat cheese
1/2 teaspoon finely grated lemon zest
6 ounces whole-wheat spaghetti or linguine

Steps:

Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.

Nutrition Facts : @context http, Calories 642, UnsaturatedFat 18 grams, Carbohydrate 73 grams, Fat 34 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 821 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Use fresh zucchini: Fresh zucchini has a better flavor and texture than zucchini that has been stored for a long time.
Cook the zucchini briefly: Zucchini should be cooked briefly, just until it is tender-crisp. Overcooking will make it mushy.
Use a good quality pasta: The type of pasta you use will make a big difference in the final dish. Choose a pasta that is made with high-quality ingredients and that has a good texture.
Don't overcook the pasta: Pasta should be cooked al dente, which means that it should be firm to the bite. Overcooked pasta will be mushy and unpleasant.
Use a flavorful sauce: The sauce is what will really make your pasta dish shine. Choose a sauce that is flavorful and that complements the other ingredients in the dish.
Garnish with fresh herbs: Fresh herbs, such as basil, parsley, or oregano, can add a pop of flavor and color to your pasta dish.

Conclusion:

Creamy pasta with zucchini is a delicious and easy-to-make dish that is perfect for a weeknight meal. With just a few simple ingredients, you can create a dish that is flavorful, satisfying, and healthy. So next time you're looking for a quick and easy pasta dish, give this creamy pasta with zucchini a try. You won't be disappointed!