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.
Servings: 2
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
