Description

Creamy Zucchini Pasta is a luscious summer recipe highlighting thinly sliced zucchini sautéed with shallots, garlic, and fresh basil in butter and olive oil. Finished with rich heavy cream, pesto, and Pecorino Romano cheese, this dish creates a silky, flavorful sauce that beautifully coats the pasta, making it a perfect seasonal meal to enjoy year-round.

Ingredients

Scale

Sauce Base

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

Vegetables & Herbs

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)

Liquids & Extras

1¼ cups heavy cream
¼ cup pesto (homemade or store-bought, optional)

Pasta & Cheese

1 pound pasta (+ salt for pasta water)
⅓ cup grated Pecorino Romano cheese

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Instructions

Prepare Ingredients: Gather all ingredients as specified. Bring a large pot of water to a boil for the pasta.
Melt Butter and Olive Oil: In a large skillet or Dutch oven, melt the butter with olive oil over medium-low heat until combined.
Sauté Aromatics: Add shallots, half the basil (½ cup), garlic, and crushed red pepper (if using). Cook uncovered or covered for about 4 minutes until shallots soften.
Cook Half the Zucchini: Add half the zucchini along with a pinch of salt and pepper. Stir to combine, increase heat to medium, cover, and cook for 5 minutes.
Add Remaining Zucchini: Stir in the rest of the zucchini, cover again, and cook for another 5 minutes. The zucchini will release liquid.
Reduce Liquid: Uncover the pan, reduce heat to medium-low, and cook uncovered for 5 more minutes until most liquid evaporates. Stir and use released liquid to deglaze the pan, scraping browned bits.
Add Cream: Pour in the heavy cream and simmer for 2 to 3 minutes until slightly thickened. Turn off heat until pasta is ready. Add reserved pasta water if sauce becomes too thick.
Cook Pasta: Add salt to boiling water, then add pasta. Cook for 2 minutes less than package instructions, reserving at least 1 cup pasta water before draining.
Combine Pasta with Sauce: Turn heat back to medium-low. Transfer pasta to the sauce along with remaining ½ cup basil and pesto if using. Gently stir to coat. Add pasta water gradually for desired sauce consistency.
Finish Cooking and Season: Let pasta finish cooking in the sauce until al dente. Taste and adjust seasoning as needed.
Add Cheese and Serve: Turn off heat and fold in grated Pecorino Romano cheese. Drizzle extra virgin olive oil over the top, add freshly ground black pepper, and serve immediately.

Notes

This recipe features thinly sliced zucchini as the star vegetable resulting in a creamy, flavorful pasta sauce perfect for summer and beyond.
Covering the pan during zucchini cooking helps soften the vegetable and speed up liquid release.
Use pasta water to adjust sauce consistency, ensuring a silky, well-coated pasta.
Pesto is optional but adds bright herbal flavor; feel free to omit or substitute with more fresh basil.
Fresh Pecorino Romano cheese adds tang and saltiness; a good quality cheese elevates the dish.
For best texture, do not slice zucchini too thick to allow it to become saucy rather than chunky.

Nutrition

Serving Size: 1 serving (approx. 1/6 of recipe)
Calories: 480
Sugar: 6g
Sodium: 290mg
Fat: 25g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 15g
Cholesterol: 70mg