Creamy Zucchini Pasta

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This Creamy Zucchini Pasta is made with shredded zucchini, fettuccini pasta, and creamy Alfredo-like sauce. It’s a fresh and delicious summer pasta dish that comes together in 20 minutes!

zucchini pasta C Creamy Zucchini Pasta

Table of Contents

Pasta with creamy zucchini sauce

This summer dish is officially on our weekly rotation this season. In fact, I am stocking up on zucchini and freezing it so I can make this dish any time of the year. It’s quick, easy, and absolutely delicious! This Creamy Zucchini Pasta features fettuccine pasta, shredded fresh zucchini, and a creamy Parmesan sauce that binds the two start ingredients into one creamy and flavorful dish.

I enjoy zucchini in many forms. My zucchini soup with feta is always a hit, the zucchini fritters are delicious for lunch, and cheddar baked zucchini makes for an easy and delicious appetizer. If you are looking for a new way to enjoy zucchini, this creamy pasta dish is a must-try. Top it with crushed red pepper flakes for a little bit of heat and toasted Parmesan bread crumbs for crunch and texture. This dish will be in your summer menu rotation in no time!

Ingredients:

zucchini: fresh, shredded
pasta: fettuccini, spaghetti, linguine, bucatini, or any other long pasta
olive oil
onion
garlic
lemon
Parmesan cheese
cream or half and half
salt and pepper

zucchini pasta ingredients 1 Creamy Zucchini Pasta

How to make creamy zucchini pasta?

Start by shredding zucchini. Set aside.
Cook pasta according to instructions on the package.
In a large pan, saute onion and garlic in olive oil.
Add zucchini and cook for 4 to 5 minutes.

zucchini pasta step 1 and 2 Creamy Zucchini Pasta

Add lemon zest and juice to the pan. Add cream and stir in. Bring to a simmer.
Add Parmesan cheese and stir in to melt.
Add pasta and toss to coat.
Serve pasta with crushed red pepper flakes and more Parmesan cheese.

zucchini pasta step 3 and 4 Creamy Zucchini Pasta

Can I add chicken to zucchini pasta?

Absolutely! Cooked chicken (cook it in the pan first, then make the sauce), grilled chicken, and shredded chicken work great in this dish.

How to prepare zucchini for a pasta dish?

As I am not a huge fan of zucchini noodles, I shredded zucchini and made it the star of the creamy sauce. If you are buying zucchini from the store, the skin can be waxy so I remove almost all of it. If you are using your home-grown zucchini from the garden, shred it with the skin. It will look beautiful! No need to squeeze the moisture out since it will evaporate during cooking and some will be the base for our sauce.

Storing and reheating leftovers:

I recommend storing any leftovers of this pasta in a container with a lid, in the fridge, for up to 4 days. To reheat, place it in a pan and add a splash of water or half and half. Stir until heated through. Pasta tends to soak up the sauce when it cools, so you need some liquid to bring back the creamy texture.

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More pasta recipes:

For more recipes like this one, feel free to browse our Pasta category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

This Creamy Zucchini Pasta is made with shredded zucchini, fettuccini pasta, and creamy Alfredo-like sauce. It’s a fresh and delicious summer pasta dish that comes together in 20 minutes!

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Main Dish

Cuisine American

Servings 4 servings

Calories 564 kcal

Ingredients

1 large zucchini
10 oz fettuccini pasta
2 tablespoons of olive or grapeseed oil
½ yellow onion chopped
3 garlic cloves minced
¾ cup heavy cream room temperature
½ cup grated Parmesan cheese
1 lemon for juice and zest
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes optional

Instructions

Wash zucchini and remove skin, if desired. Grate it on the large hole side of the box grater. You should have 2 ½ to 3 cups of shredded zucchini. Set aside.
Cook fettuccini according to instructions on the box. I bring a big pot of water to a boil, salt it, then add pasta and cook until al dente. Reserve ½ cup of pasta water, then drain the pasta.
In a large pan, heat up oil. Add chopped onion and cook for 3 to 4 minutes. Add garlic and saute for 2 to 3 minutes.
Add zucchini to pan and stir in. Season with salt and pepper. Cook for 4 to 5 minutes.
Add 1 teaspoon of lemon zest and 2 teaspoons of lemon juice to the pan. Stir in. Simmer for 2 minutes.
Add cream to zucchini and stir in. Bring to a simmer.
Add Parmesan cheese to the sauce and stir in to melt.
Add pasta water, a little bit at a time, until the sauce reaches desired consistency.
Add cooked pasta to the sauce and toss to coat.
Add more pasta water if needed.
Remove dish from heat. Season with salt and pepper.
Serve garnished with chopped parsley and crushed red pepper flakes.

Notes

If you are buying zucchini from the store, the skin can be waxy so I remove almost all of it. If you are using your home-grown zucchini from the garden, shred it with the skin. It will look beautiful!
I recommend storing any leftovers of this pasta in a container with a lid, in the fridge, for up to 4 days.
To reheat, place it in a pan and add a splash of water or half and half. Stir until heated through. Pasta tends to soak up the sauce when it cools, so you need some liquid to bring back the creamy texture.
Fettuccini, spaghetti, linguine, bucatini, or any other long pasta works in this recipe.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Nutrition

Keyword creamy zucchini pasta

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