This dish beautifully marries the fresh, vibrant flavors of seasonal zucchini with a rich, creamy sauce, making it a perfect choice for any dinner table.
Ingredients
Scale:
8 oz. of your favorite pasta (spaghetti, fettuccine, or gluten-free options), cooked al dente
2 medium zucchinis, sliced into half-moons
1 cup cherry tomatoes, halved
2 cloves garlic, minced
1 small onion, diced
1 cup heavy cream or a plant-based alternative
1/2 cup grated Parmesan cheese or nutritional yeast for a vegan option
Salt and pepper, to taste
1 tablespoon olive oil
1 teaspoon Italian seasoning or fresh herbs (basil, parsley, or thyme)
Fresh basil for garnish
Additional Parmesan cheese for serving
Instructions
In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent. Add the minced garlic and cook for an additional minute.
Stir in the sliced zucchini and cherry tomatoes. Sauté until the zucchini is tender and the tomatoes are slightly blistered. Season with salt, pepper, and Italian seasoning.
Lower the heat and pour in the heavy cream, stirring gently to combine. Allow it to simmer for about 3-4 minutes until the sauce thickens slightly.
Add the cooked pasta directly into the skillet with the creamy sauce. Toss everything together until the pasta is well coated. Stir in the grated Parmesan cheese.
Plate the creamy zucchini pasta and garnish with fresh basil leaves and additional Parmesan cheese, if desired.
