Creamy Zucchini Pasta (without cream)

Creamy zucchini pasta made with caramelized zucchini, garlic, and shallots. Butter, cheese, and pasta water create a silky sauce without any cream.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the zucchini: Heat the 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 red pepper flakes. Stir to combine and cook for 3 minutes.

Step 2

Cover and cook: Reduce the heat to medium-low and cover. Cook for 40 minutes, stirring every 10 minutes, until the zucchini is very soft and jammy. Gently press the zucchini with a wooden spoon as it cooks to help it break down.

Step 3

Cook the pasta: When the zucchini is nearly finished, cook the spaghetti in boiling salted water until 1 minute shy of al dente. Reserve 2 cups of pasta water.

Step 4

Finish the sauce: Add the pasta, Pecorino Romano, Parmesan cheese, butter, and ½ cup pasta water to the zucchini mixture. Toss continuously until a glossy sauce forms, adding additional pasta water as needed.

Step 5

Serve: Stir in the lemon juice. Divide among bowls and top with basil and additional cheese, if desired.

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