Creamy Zucchini Pasta (without cream)

Name: Creamy Zucchini Pasta (without cream)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American, Italian
Ingredients: 1 tbsp Extra Virgin Olive Oil; 2 Zucchini (or about 1 pound; diced into roughly 1 inch or so pieces (see Note 1)); 1 Shallot (chopped); 3 cloves Garlic (peeled and left whole, lightly smashed ); 1/2 tsp Kosher Salt; 1/4 tsp Black Pepper; 1/4 tsp Red Pepper Flakes (optional; use more or less to taste); 8 oz Spaghetti (or pasta of choice); 2 cups Pasta Water (reserve lots of pasta water; you won't use all of it, but make sure you have enough); 2 tbsp Butter; 2 tbsp Pecorino Romano (grated (see Note 2)); 2 tbsp Parmesan Cheese (grated (see Note 2)); 1 tbsp Lemon Juice (more to taste); Fresh Basil (to serve (see Note 3))

5 steps

Prep:10minCook:45min

Incredibly flavorful and creamy pasta made with caramelized zucchini, garlic, and shallots. There is no cream added to this delicious summery pasta dish!

Updated at: Thu, 21 Nov 2024 09:53:39 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories680.5 kcal (34%)

Total Fat23.9 g (34%)

Carbs96.1 g (37%)

Sugars9.6 g (11%)

Protein21.7 g (43%)

Sodium630.1 mg (32%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbspextra virgin olive oil

1 poundZucchini

diced into roughly 1 inch or so pieces

1shallot

chopped

3 clovesGarlic

peeled and left whole, lightly smashed

½ tspkosher salt

¼ tspblack pepper

¼ tspRed Pepper Flakes

optional, use more or less to taste

8 ozSpaghetti

or pasta of choice

2 cupsPasta Water

reserve lots of pasta water, you won't use all of it, but make sure you have enough

2 Tbspbutter

2 TbspPecorino Romano

grated

2 TbspParmesan Cheese

grated

1 TbspLemon Juice

more to taste

Fresh Basil

to serve

Instructions

Step 1

Heat olive oil in a large pan over medium heat. Add the diced zucchini, chopped shallot, lightly smashed whole pieces of garlic, salt, black pepper, and optional red pepper flakes. Stir to combine. Cook for 3 minutes, stirring occasionally.

Step 2

Cover the pot with a lid and lower the heat to medium-low. Cook for about 40 minutes or until soft and jammy. Uncover every 10 minutes or so and stir. Use a wooden spoon to gently press down on the zucchini to help soften. If the zucchini starts to burn, add a splash of water to deglaze the pan and lower the heat.

Step 3

Once the zucchini is almost finished, cook your pasta in boiling salted water. Cook about 1 minute shy of al dente. Transfer the pasta directly to the zucchini to finish cooking in the sauce.

Step 4

Add the Pecorino Romano, Parmesan, butter, and a 1/2 cup of pasta water to the pan with the zucchini and pasta. Continuously stir for a minute or two until a glossy creamy sauce is formed. Continue to add splashes of pasta water as you stir. I used quite a bit of pasta water so make sure to reserve plenty.

Step 5

Stir in the lemon juice then divide among bowls to serve. Top with fresh basil and additional cheese as desired.

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