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Creamy Zucchini Pasta with Parmesan

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A fresh and creamy pasta dish featuring tender zucchini sautéed with garlic and tossed in a light Parmesan cream sauce. Perfectly balanced for warm-weather meals that feel indulgent yet refreshing.

Ingredients

Scale
  • 8 oz (225g) spaghetti
  • 2 tablespoons olive oil
  • 2 medium zucchinis, thinly sliced into half moons
  • 2 garlic cloves, minced
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup heavy cream (or full-fat milk)
  • Salt and black pepper to taste
  • 1/4 teaspoon lemon zest (optional)
  • Fresh basil or parsley for garnish

Instructions

  1. Cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced zucchini and sauté for 6–8 minutes, until tender and lightly golden.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Lower heat and add the cream, half of the Parmesan, and reserved pasta water. Stir until smooth.
  5. Add cooked pasta into the skillet and toss to coat in the sauce.
  6. Season with salt, pepper, and lemon zest if using.
  7. Serve topped with remaining Parmesan and garnish with herbs.

Notes

  • Use whole-wheat or gluten-free pasta for dietary preferences.
  • Add grilled chicken or shrimp for extra protein.
  • Swap cream with Greek yogurt for a lighter version.

Nutrition

Keywords: creamy zucchini pasta, garlic parmesan spaghetti, vegetarian pasta recipe, summer pasta, zucchini cream sauce

Find it online: https://foodiecara.com/creamy-zucchini-pasta-with-parmesan/