Creamy Zucchini Pasta (without cream)
Updated Jun 05, 2026
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Creamy Zucchini Pasta is a simple summer pasta recipe that transforms fresh zucchini into a rich, silky sauce without any cream. Zucchini slowly cooks down with garlic and shallots until soft and jammy, then gets tossed with pasta, butter, cheese, and pasta water for the perfect glossy finish.
Looking for more easy summer pasta recipes? Try my Summer Pasta with Zucchini, Corn, and Tomatoes or Creamy Orange Tomato Pasta.
🐝 Quick Look: Creamy Zucchini Pasta
- What it is: A creamy zucchini pasta made with zucchini, garlic, shallots, cheese, and pasta water for a rich, silky sauce without cream.
- Why you’ll love it: As the zucchini slowly cooks down, it becomes soft and jammy, creating a velvety sauce that coats every strand of pasta.
- Time: 10 minutes prep, 45 minutes cook time, 55 minutes total.
- Main ingredients: Zucchini, spaghetti, shallot, garlic, Parmesan cheese, Pecorino Romano, butter, lemon.
- Best for: Summer dinners, using up garden zucchini, meatless meals, or pasta lovers.
Why You’ll Love This Recipe
- No cream needed: As the zucchini slowly cooks down with garlic and shallots, it transforms into a rich, velvety sauce without any heavy cream.
- A great way to use summer zucchini: Whether you’re working through a garden harvest or a farmers market haul, this recipe turns fresh zucchini into the star of the meal. If you’re looking for more zucchini recipes, try my Summer Pasta with Zucchini, Corn, and Tomatoes or Creamy Zucchini Orzo with Lemon.
- Simple ingredients: Made with pantry staples like pasta, garlic, butter, Parmesan cheese, and Pecorino Romano. No specialty ingredients required.
- Easy to customize: Use your favorite pasta shape or add crispy parmesan chicken cutlets, chicken meatballs, or crispy pancetta for extra protein.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Zucchini: I leave the skin on for color and texture. The zucchini will slowly break down into the sauce as it cooks, so the exact size of the pieces is not important.
- Pecorino Romano + Parmesan: Pecorino Romano adds a sharp, salty bite while Parmesan brings a milder, nutty flavor. I like using both for balance, but either works on its own.
- Spaghetti: The creamy zucchini sauce clings especially well to long pasta shapes like spaghetti, linguine, or fettuccine.
Tips and Substitutions
- Let the zucchini fully break down. The zucchini should be very soft and jammy before you add the pasta. This is what creates the creamy sauce without any cream.
- Reserve plenty of extra pasta water. The starchy pasta water helps emulsify the butter and cheese into a silky sauce. I use tongs to transfer the pasta straight from the pot into the zucchini mixture so some starchy water comes with it and you avoid dumping the water down the drain by accident.
- Parmesan or Pecorino Romano both work. I like using a combination for balanced flavor, but you can use all Parmesan for a milder sauce or all Pecorino Romano for a sharper, saltier finish.
- Serve with basil for freshness. For a twist, try Thai basil for a subtle anise-like flavor, or stick with sweet basil for a classic pairing.
How to Make Creamy Zucchini Pasta
See the recipe card below for full instructions and exact amounts.
- Heat olive oil in a large skillet over medium heat. Add zucchini, shallot, garlic, salt, pepper, and red pepper flakes. Cook 3 minutes.
- Reduce heat to medium-low and cover. Stir every 10 minutes, gently pressing the zucchini to help it break down. Cook until very soft and jammy, about 40 minutes.
- Cook pasta until just shy of al dente, reserving pasta water. Transfer to the skillet with the zucchini, then add butter, cheeses, and pasta water. Toss until creamy, adding more pasta water as needed.
- Stir in lemon juice. Serve with basil and extra cheese.
Recipe FAQs
How does Creamy Zucchini Pasta get creamy without cream?
The zucchini slowly cooks down until soft and jammy, releasing moisture and breaking down into the sauce. Combined with butter, cheese, and starchy pasta water, it creates a rich, silky texture without any cream.
What should I do if the zucchini starts sticking while making Creamy Zucchini Pasta?
As the zucchini cooks down, check on it every 10 minutes and give it a stir. If it starts sticking to the bottom of the pan or looks too dry, add a small splash of water and reduce the heat slightly. The zucchini should become soft and jammy, not browned or burnt.
Do I need to peel the zucchini for Creamy Zucchini Pasta?
No. I leave the skin on for color, texture, and convenience. The zucchini cooks down significantly as it softens, so peeling is not necessary.
Can I use yellow squash instead of zucchini in Creamy Zucchini Pasta?
Yes. Yellow squash can be substituted for zucchini and will break down similarly as it cooks. The overall texture and technique remain the same.
Can I make Creamy Zucchini Pasta ahead of time?
This pasta is best served immediately after tossing with the sauce.
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Creamy Zucchini Pasta (without cream)
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Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 2 Zucchini, cut into 1-inch pieces (about 1 pound)
- 1 Shallot, chopped
- 3 cloves Garlic, peeled and lightly smashed
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Red Pepper Flakes, adjust to taste
- 8 ounces Spaghetti
- 2 cups Reserved Pasta Water
- 2 tablespoons Unsalted Butter
- 2 tablespoons Pecorino Romano, grated
- 2 tablespoons Parmesan Cheese, grated
- 1 tablespoon Lemon Juice, adjust to taste
- Fresh Basil, for serving
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve: Stir in the lemon juice. Divide among bowls and top with basil and additional cheese, if desired.
Video
Notes
- Zucchini: I leave the skin on for color and texture. The zucchini will break down as it cooks, so the exact size of the pieces is not important.
- Pasta water: Reserve plenty before draining. The starchy pasta water is essential for creating a silky, cohesive sauce. You may not use all 2 cups, but it’s better to have extra on hand. I ended up using most of it.
- Cheese: Pecorino Romano adds a sharper, saltier flavor while Parmesan is milder and nuttier. I like using both for balance, but you can use all Parmesan or all Pecorino Romano if preferred. Freshly grated cheese melts more smoothly than pre-shredded cheese.
- Cooking the zucchini: If the zucchini starts sticking to the pan or looks dry while cooking, add a splash of water and reduce the heat slightly. The zucchini should become soft and jammy, not browned or burnt.
- Basil: I used Thai basil, but sweet basil works well too.
Nutrition
Calories: 675kcal, Carbohydrates: 96g, Protein: 21g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 40mg, Sodium: 860mg, Potassium: 857mg, Fiber: 6g, Sugar: 9g, Vitamin A: 883IU, Vitamin C: 40mg, Calcium: 179mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This is one of my favorite summer pasta recipes! The zucchini forms such a creamy sauce, but without feeling too heavy.
So wonderful! It is my go to best pasta sauce when not much in the fridge but a courgette. Thank you!
Wow, I am so happy to hear that this is your go to! Thank you for leaving a review!
Bloody delish. One of my now fav comfort food dishes.
Thank you, Sophie! I’m excited to hear this pasta was added to your list of favorites!