Best 2 Creamy Zucchini Pasta Recipes

Craving a quick and creamy pasta dish that's packed with fresh flavors? Look no further than this delightful zucchini pasta! This recipe combines the goodness of zucchini, Parmesan cheese, and a creamy sauce to create a satisfying and flavorful meal that is perfect for busy weeknights or casual gatherings. In this article, we'll provide step-by-step instructions for making this creamy zucchini pasta, along with variations and additional recipes to tantalize your taste buds! Get ready to indulge in a culinary journey that celebrates the vibrant flavors of zucchini, Parmesan, and cream, all in one delicious dish.

Here are our top 2 tried and tested recipes!

CREAMY PASTA WITH ZUCCHINI

Creamy Pasta with Zucchini image

Just a handful of ingredients go into this quick pasta toss; it's a great way to take advantage of a bumper crop of zucchini. You can add many different veggies to make this your way. You could dice onions and saute it in the olive oil until translucent before adding the garlic. Diced tomatoes and fresh mushrooms would be delicious as well. You can use farfalle or penne in place of linguine, if desired.

Provided by Panther Girl

Categories Fruits and Vegetables Vegetables Squash

Time 50m

Yield 8

Number Of Ingredients 13

Ingredients

1 pound linguine pasta
1 cup 1% milk
2 teaspoons cornstarch
¼ cup butter
1 clove garlic, minced
salt and ground black pepper to taste
1 ½ cups grated Parmesan cheese
¼ cup chopped fresh parsley
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
2 pounds zucchini, shredded and drained
1 cup shredded sharp Cheddar cheese
2 tablespoons chopped fresh basil, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
Whisk milk and cornstarch together in a bowl until smooth.
Melt butter in a saucepan over medium-low heat. Cook and stir minced garlic in hot butter until fragrant, 30 to 60 seconds. Whisk in milk mixture; season with salt and pepper. Bring mixture to a simmer, add Parmesan cheese, and whisk until cheese is completely melted and sauce is smooth. Stir in parsley and remove from heat.
Heat olive oil in a large skillet over medium-high heat. Saute sliced garlic in hot oil until fragrant, 30 to 60 seconds. Increase heat to high and stir zucchini, pinch of salt, and pinch of black pepper into skillet; cook and stir until zucchini is tender, about 5 minutes.
Stir sauce and Cheddar cheese into zucchini mixture; cook and stir until heated through, about 5 minutes more. Toss zucchini sauce and linguine together in a large bowl and garnish with basil.

Nutrition Facts : Calories 455.3 calories, Carbohydrate 48.7 g, Cholesterol 48.1 mg, Fat 21 g, Fiber 3.3 g, Protein 20.2 g, SaturatedFat 10.9 g, Sodium 425.7 mg, Sugar 5.6 g

RAW ZUCCHINI PASTA WITH CREAMY AVOCADO-CUCUMBER SAUCE RECIPE - (4.2/5)

Raw Zucchini Pasta with Creamy Avocado-Cucumber Sauce Recipe - (4.2/5) image

Provided by andreajayros

Number Of Ingredients 13

Ingredients

1 large zucchini
grape, cherry or mini heirloom tomatoes, halved
jalapeno, thinly sliced and seeds removed, optional
arugula
pea shoots, optional
zest of one meyer lemon or regular lemon
1 medium avocado
1 cucumber, peeled and sliced thick
a few large leaves of basil, optional
1 meyer lemon or regular lemon, juice of
2 garlic cloves
1/4 teaspoon white pepper or black pepper to taste
salt to taste

Steps:

Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces. For the puree, place all ingredients into a food processor/blender and process until creamy. Taste for flavor adding anything extra you might like. Toss zucchini pasta with avocado-cucumber puree and a handful of arugula. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.

Tips:

Use fresh zucchini. Fresh zucchini has a milder flavor and a more tender texture than older zucchini. If you can, buy zucchini that is small and firm, with deep green skin.
Cook the zucchini properly. Zucchini should be cooked until it is tender but still has a slight crunch. Overcooked zucchini will be mushy and bland.
Use a good quality cream. Heavy cream or whipping cream will give your sauce a rich, creamy flavor. Avoid using half-and-half or milk, which will make your sauce thin and watery.
Season your sauce to taste. Add salt, pepper, and garlic powder to taste. You can also add other herbs and spices, such as basil, oregano, or thyme.
Serve the pasta immediately. Creamy zucchini pasta is best served fresh out of the pot. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Creamy zucchini pasta is a quick and easy weeknight meal that is perfect for summer. It is also a great way to use up fresh zucchini from your garden. With its creamy sauce, tender zucchini, and flavorful herbs, this pasta dish is sure to please everyone at your table.