Creamy and full of summer produce, this easy zucchini pasta is sure to impresseven on a weeknight.
The sauce is uber creamy from a combination of cheese, butter, and heavy cream.
Thezucchinis neutral flavor is perfect here because it balances the richness of the sauce.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
If there’s one pro-tip we can provide it’s this: Dont usepre-grated cheese.
For the best results, we like grating ourParmesanon the second smallest-sized holes of a box grater.
Learn how to make zucchini pasta.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
This dish is every bit as glorious as it sounds.
If desired, it’s possible for you to also pair it with aCaesarorCaprese saladfor a fresh addition.
Avoid overcooking, which could cause the zucchini to become mushy.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
spaghetti
1/4cupextra-virgin olive oil
4garlic cloves, thinly sliced (about 1 Tbsp.)
Add spaghetti; cook according to package directions for al dente.
Add garlic, and cook, stirring often, until golden around the edges, about 3 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add zucchini, salt, and pepper; increase heat to high.
Cook, stirring occasionally, until zucchini are just tender, about 8 minutes.
Make sauce:
Using tongs, transfer cooked spaghetti to Dutch oven.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add 3/4 cup of the pasta cooking water; reserve remaining pasta cooking water in pot.
Stir cream and butter into Dutch oven; reduce heat to medium.
Cook, stirring constantly with a wooden spoon, until slightly thickened, about 2 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Remove from heat, and let cool 5 minutes, stirring occasionally.
Season and serve:
Season with kosher salt to taste.
Garnish servings with additional basil and pepper.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Small zucchini has a sweeter flavor and less seeds, making it ideal for pasta dishes.
you’ve got the option to also use yellow zucchini.
