Name: Creamy Zucchini Pasta with Basil and Pesto Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 Tbsp butter; 2 Tbsp extra virgin olive oil (+ more for finishing); 1 cup thinly sliced shallots (about 1 large shallot); 2 heaping Tbsp sliced or chopped garlic; Pinch crushed red pepper (optional); Pinch salt and black pepper; 2 pounds zucchini, very thinly sliced or small diced (not chunky); 1 cup chopped fresh basil, divided (½ cup for cooking, ½ cup for finishing); 1¼ cups heavy cream; ¼ cup pesto (homemade or store-bought, optional); 1 pound pasta (+ salt for pasta water); ⅓ cup grated Pecorino Romano cheese

If you’re craving something fresh, indulgent, and completely comforting, you’ve just hit the jackpot with this Creamy Zucchini Pasta with Basil and Pesto Recipe. I absolutely love how this turns out every time — it’s like summer in a bowl, even on the chilliest days! The zucchini gently melts into a velvety cream sauce, enlivened with fragrant basil and that irresistible hit of pesto. Trust me, once you try this, you’ll be making it on repeat.

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Why You’ll Love This Recipe

Perfect Seasonality: This pasta celebrates zucchini at its freshest, turning a humble veggie into something truly swoon-worthy.
Rich and Creamy Without Overwhelm: The sauce is indulgent but lightened by basil and the brightness of pesto, so each bite feels balanced, never heavy.
Simple Ingredients, Stunning Flavors: You’ll find that even pantry staples like butter and garlic come together here to create something special and comforting.
Family-Friendly and Easy to Customize: Whether you’re cooking for picky eaters or craving a gourmet touch, this recipe adapts beautifully.

The dish is a plate of pasta with three main layers. The bottom layer is flat and wide white noodles, spread evenly across the white plate with rounded bead-like edges. The middle layer consists of green zucchini ribbons mixed throughout the noodles, adding thin, curved green shapes with white and dark green stripes. The top layer is a creamy sauce covering the noodles and zucchini, light beige in color with a slightly grainy texture, sprinkled with fine, pale grated cheese. There is also a small bunch of fresh bright green basil leaves placed on the top edge of the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Zucchini Pasta with Basil and Pesto, zucchini pasta recipes, vegetarian creamy pasta, healthy zucchini noodle dishes, basil pesto pasta

Ingredients You’ll Need

The magic behind this Creamy Zucchini Pasta with Basil and Pesto Recipe starts with fresh, quality ingredients that bring out the natural sweetness of the zucchini and basil. I always recommend grabbing the freshest basil you can find—it really makes all the difference. Plus, keep an eye out for good quality heavy cream and Pecorino Romano cheese for that extra flavor punch.

Flat lay of a pound of uncooked spaghetti pasta nestling beside two whole uncracked brown eggs, a small stack of thinly sliced fresh zucchini rounds, a small pile of thinly sliced shallots, a few whole garlic cloves with their papery skin intact, a small white ceramic bowl filled with golden extra virgin olive oil, a small white bowl holding a pat of creamy butter, a small white bowl containing thick heavy cream, a small white bowl with bright green fresh basil leaves, a small white bowl with vibrant green pesto sauce, a small white bowl filled with pale off-white grated Pecorino Romano cheese, and a small white bowl with a mix of coarse salt and freshly ground black pepper, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Zucchini Pasta with Basil and Pesto, zucchini pasta recipes, vegetarian creamy pasta, healthy zucchini noodle dishes, basil pesto pasta

Butter: Adds that lovely richness and helps develop flavor when sautéing the shallots and garlic.
Extra virgin olive oil: Use a good one for both cooking and finishing—it adds fruity, peppery notes that complement the sauce perfectly.
Shallots: Milder and sweeter than regular onions, they gently melt into the sauce without overpowering the zucchini.
Fresh basil: Divided for cooking and finishing; fresh basil provides an herbaceous brightness that’s essential here.
Garlic: I love using lots of it here to boost that savory depth.
Crushed red pepper (optional): Just a pinch adds a subtle warmth without stealing the show.
Zucchini: The star of this dish—thinly sliced or finely diced so it cooks evenly and forms the base of the silky sauce.
Salt and black pepper: To season each component and bring out their natural flavors.
Heavy cream: Makes the sauce luxuriously creamy and smooth without being too heavy.
Pasta: Any kind you like, but I used a sturdy option that holds up to the sauce well.
Pesto: Optional but highly recommended for that punch of herbaceous, nutty flavor.
Pecorino Romano cheese: Sharp, salty, and tangy, it’s the perfect finish to this creamy pasta.
Freshly ground black pepper: For a finishing touch that sharpens all the flavors together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Creamy Zucchini Pasta with Basil and Pesto Recipe can be tailored to what you have on hand or your dietary preferences—it’s a total kitchen chameleon! Here are some ways I’ve made it my own over the years.

Add protein: Sometimes, I toss in grilled chicken or sautéed shrimp to make it a full meal — it gets that little extra oomph without overpowering the delicate sauce.
Dairy-free twist: Replace heavy cream with coconut cream and skip the cheese for a creamy, vegan-friendly sauce that still hits all the right notes.
Use zucchini noodles: For a low-carb option, spiralize your zucchini instead of dicing or slicing it, then toss with the sauce just before serving.
Seasonal herb swap: I’ve tried swapping basil with fresh parsley or mint when basil isn’t available—it changes things up beautifully.

How to Make Creamy Zucchini Pasta with Basil and Pesto Recipe

Step 1: Sauté Your Aromatics to Perfection

Start by melting butter in a large skillet or Dutch oven over medium-low heat, then add olive oil to keep everything silky. Toss in your thinly sliced shallots, half of the chopped basil, lots of garlic, and a pinch of crushed red pepper if you’re using it. I usually cover the pan to let the shallots soften gently, about 4 minutes, which brings out their natural sweetness without browning. This base is where the magic starts, and I promise the aroma will have you tempted to skip straight to the finished dish!

Step 2: Cook the Zucchini Slowly in Two Batches

Next, add half the thinly sliced zucchini along with a pinch of salt and pepper, stirring to coat. Turn the heat up to medium, cover, and let it cook for about 5 minutes. Then add the rest of the zucchini, stir again, cover, and cook another 5 minutes. You’ll notice the zucchini starts releasing water, which may seem like a lot, but it’s perfect because it keeps the sauce silky and prevents it from drying out. Stir occasionally to keep everything well mixed, and don’t worry if some zucchini softens into a bit of a mush—that’s exactly what we want for that creamy texture!

Step 3: Reduce Liquid and Add Cream

After uncovering the pan, keep cooking on medium-low heat for about 5 minutes so most of the liquid evaporates. Use your spoon to scrape up any flavorful browned bits at the bottom—that’s where a lot of taste is hiding. Once the sauce looks creamy and just slightly thickened, pour in the heavy cream and let it simmer gently for 2 to 3 minutes until it’s rich and luscious. I sometimes add a splash of reserved pasta water here if the sauce gets too thick; it’s an easy trick to keep it perfectly saucy.

Step 4: Cook Pasta Just Right and Combine

While the sauce simmers, bring a big pot of salted water to a boil and cook your pasta a little less than al dente—about 2 minutes less than package instructions. I can’t stress enough how helpful it is to reserve at least a cup of pasta water before draining. Then, turn the heat back on low for your sauce and add the pasta directly into the skillet along with the remaining basil and your pesto, if you’re using it. Gently stir everything together, adding pasta water in small increments to get that dreamily creamy consistency. Let the pasta finish cooking right in the sauce so it absorbs every ounce of flavor.

Step 5: Finish with Cheese and Pepper

Once your pasta is tender but still has a little bite, turn off the heat and fold in the grated Pecorino Romano cheese. The residual warmth melts the cheese beautifully, blending it into that rich sauce. Finally, drizzle with a little extra virgin olive oil and sprinkle freshly ground black pepper on top. Serve immediately and watch everyone go crazy for it!

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Pro Tips for Making Creamy Zucchini Pasta with Basil and Pesto Recipe

Slice Zucchini Thinly: I learned the hard way that thick chunks don’t soften evenly—thin slices or small dice cook faster and create that perfect sauce texture.
Reserve Pasta Water: The starchy water is your secret weapon for adjusting sauce consistency without diluting flavor.
Don’t Skip Covering the Pan: Covering while cooking the zucchini quickly softens it and traps steam to blend flavors better.
Timing Pasta and Sauce: Start the pasta only after the sauce is mostly done to prevent overcooking or watery sauce.

How to Serve Creamy Zucchini Pasta with Basil and Pesto Recipe

A white plate with a thin black rim holds a nest of thick, creamy pasta strands that are light golden in color. Mixed throughout the pasta are slices of green zucchini, some slightly browned and soft, adding texture and color contrast. Drizzled around and on top is a light yellow oily sauce that adds a glossy shine to the dish. A sprinkling of grated white cheese dusts the edges of the plate lightly. The plate is set on a cream-colored cloth with green stripes, which rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Zucchini Pasta with Basil and Pesto, zucchini pasta recipes, vegetarian creamy pasta, healthy zucchini noodle dishes, basil pesto pasta

Garnishes

When it comes to garnishes, I like to keep it simple and fresh—more basil, freshly cracked black pepper, and a drizzle of good quality extra virgin olive oil. Sometimes I add toasted pine nuts or a few shavings of Pecorino Romano on top for an extra layer of texture and flavor. The bright green basil leaves right at the end really make the dish pop visually and flavor-wise.

Side Dishes

For sides, a crisp green salad with lemon vinaigrette pairs beautifully to balance the creamy richness. Garlic bread or crusty Italian bread is a must-have for soaking up every bit of that sauce. If I want to keep it light, I go for roasted cherry tomatoes or even a simple caprese salad to complement the basil and pesto notes in the pasta.

Creative Ways to Present

For special dinners, I like to plate this pasta twirled neatly into nests using tongs, then garnish with whole basil leaves and a pinch of red pepper flakes for color and subtle heat. Serving it in shallow bowls highlights that creamy sauce, making it feel cozy and inviting. It’s always a hit when I add a side of roasted zucchini stacked tall alongside, doubling down on the veggie goodness.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (and you just might!), store them in an airtight container in the fridge for up to 3 days. I find the pasta soaks up the sauce over time, so it may look thicker after chilling.

Freezing

I don’t usually freeze this creamy zucchini pasta because the cream sauce can separate and change texture when thawed. But if you want to, freeze it without the cheese and pesto, then add those fresh when reheating—it helps maintain the sauce’s richness.

Reheating

To reheat, warm gently in a skillet over low heat with a splash of water or cream to loosen the sauce. Stir frequently to prevent sticking or drying out. Add a fresh sprinkle of cheese or basil before serving to revive flavors.

FAQs

Can I use another type of pasta for the Creamy Zucchini Pasta with Basil and Pesto Recipe?

Absolutely! This recipe is very versatile. I’ve made it with fettuccine, penne, and even farfalle. Just choose a pasta that holds sauce well so every bite is coated in the creamy goodness. Just remember to adjust cooking times accordingly.
Is it necessary to add pesto in this recipe?

Pesto adds a lovely herbaceous depth, but it’s optional. Whether you use homemade or store-bought, it enhances the basil flavor wonderfully. If you don’t have it, the dish is still delicious with just fresh basil and Pecorino cheese.
What if I don’t have fresh basil—can I use dried?

Fresh basil is best to achieve that bright, vibrant flavor, but if you only have dried, add a smaller amount early in cooking and consider boosting freshness with a splash of lemon juice or a sprinkle of fresh herbs if you have them. The flavor will be different but still tasty!
Can I make this Creamy Zucchini Pasta recipe vegan?

Yes! Swap butter for vegan margarine or olive oil, use coconut cream or cashew cream in place of heavy cream, and substitute Pecorino with nutritional yeast or a vegan hard cheese alternative. The flavor will shift slightly but stay rich and satisfying.
How do I prevent the zucchini from becoming too mushy?

Choosing thin slices or small dice helps zucchini cook evenly without getting overly mushy. Cooking in two batches and avoiding excessive stirring also lets the zucchini retain some texture while becoming saucy and tender.

Final Thoughts

This Creamy Zucchini Pasta with Basil and Pesto Recipe is one of those dishes that feels like a warm hug from the inside out—the kind you want to share with friends and family again and again. I’ve made it countless times, and every experience reminds me how simple ingredients, thoughtful technique, and a bit of love turn into something genuinely special. So go on, grab some zucchini and basil, and try this at home—you’ll be so glad you did!