Creamy Zucchini Pasta Recipe
Posted October 7, 2023 by: Admin
If you find your garden overflowing with zucchinis, this recipe is tailor-made for you! Crafted from straightforward summer ingredients, this delectable and wholesome creamy zucchini pasta makes for a delightful lunch or dinner.
Whether you’re aiming to boost your dietary fiber intake, coaxing your kids into consuming more vegetables, dealing with a surplus of zucchinis, or just craving a fresh dinner idea, this creamy zucchini pasta recipe is an excellent choice.
The fusion of cooked zucchini and ricotta cheese produces a luscious zucchini pasta sauce that can be paired with your preferred pasta, ensuring that everyone at the table indulges in some greens and protein.
Why You’ll Adore This Recipe
- Speedy – Ready in just 25 minutes, making it perfect for weeknight dinners.
- Effortless – If you can boil pasta and sauté veggies, you can master this recipe.
- Creaminess Galore – Zucchini and ricotta cheese join forces to create a luxuriously creamy pasta sauce.
- Vegetarian-Friendly – This veggie-packed recipe is a crowd-pleaser for all.
Ingredients for Creamy Zucchini Pasta
- Pasta – Opt for short-cut pasta like fusilli, cavatappi, or penne, or go for long pasta like spaghetti, linguine, or bucatini.
- Zucchini – Fresh or frozen zucchini works here; green or yellow summer squash can also be used.
- Ricotta – For that creamy zucchini pasta sauce and a protein boost.
- Parmesan – Enhances creaminess and guarantees a cheesy sauce.
- Shallot – The foundation of the sauce; a small onion can be substituted, or 1 teaspoon of onion powder if an onion is unavailable.
- Garlic – Adds depth of flavor; 1 teaspoon of garlic powder can be used if fresh garlic isn’t on hand.
- Lemon – A touch of lemon juice and zest to brighten up the creamy zucchini sauce.
- Olive Oil – Provides healthy fats and cooks the veggies.
- Salt and Pepper – To season the pasta.
- Fresh Basil – Optional, but fresh basil adds a delightful touch.
For a spicy kick, consider garnishing your pasta with red pepper flakes.
Dietary Adaptations
To Make it Gluten-Free: Opt for gluten-free pasta noodles.
To Make it Dairy-Free: Substitute ricotta with non-dairy ricotta cheese or full-fat coconut milk and use half the amount of nutritional yeast instead of parmesan.
How to Prepare Pasta with Creamy Zucchini Sauce</ h2>
- Boil the Pasta: Bring a pot of salted water to a boil, cook the pasta to al dente, drain, and set aside.
- Cook the Zucchini: Sauté zucchini with olive oil, onion, and garlic until tender.
- Blend the Sauce: Combine cooked zucchini, ricotta cheese, lemon juice, salt, and pepper in a blender or food processor, and purée until smooth.
- Mix Pasta and Sauce: Return drained pasta to the pot, top with creamy zucchini pasta sauce, parmesan cheese, and lemon zest, and toss until well combined.
- Season to Taste: Garnish with fresh basil leaves and additional parmesan cheese as desired.
- Serve and savor!
Detailed instructions can be found in the recipe card below.
Nutrition Tip
I used whole milk ricotta cheese in my recipe, but if you want to reduce the calorie content slightly, you can opt for skim milk ricotta cheese. Regardless of your choice, you’ll still enjoy a rich, creamy, veggie-filled pasta sauce.
What to Pair with Zucchini Pasta
This creamy zucchini pasta is a well-rounded meal, offering complex carbohydrates, healthy fats, and protein, making it a satisfying standalone dish. To up the protein content, consider serving it alongside grilled shrimp, chicken, or steak. For added fiber, serve it with a simple green salad.
Storage + Reheating
To Store: Let the pasta cool completely, transfer it to an airtight container, and store it in the fridge for up to 5 days.
To Freeze: Once cooled, place the pasta in an airtight container and freeze it for up to 3 months.
To Reheat: Thaw the pasta completely before reheating. For stovetop reheating, place the pasta in a pan on medium heat with 1-2 tablespoons of water, stirring gently until the pasta is warmed through. For microwave reheating, use a microwave-safe container with 1-2 tablespoons of water and heat for 2-3 minutes, stirring every minute, until the pasta is warmed through.
More Ricotta and Zucchini Pasta Recipes:
Creamy Zucchini Pasta
The combination of ricotta cheese and zucchini creates a rich and creamy sauce you can add to any pasta you like. Serve it on its own or top it with additional protein for a healthy lunch or dinner.
Ingredients
- 1 pound short-cut pasta, fusilli, cavatappi, or penne
- 2 tablespoons olive oil
- 1 shallot or small onion, minced
- 4 cloves garlic, minced
- 1 pound zucchini, diced (about 4 cups)
- 1 cup ricotta cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt
- Black pepper
- Fresh basil, finely chopped, to serve
Instructions
- Bring a large pot of well-salted water to a boil, add the pasta, reduce to a very gentle simmer, and cook to al dente or as per package directions. While the pasta is cooking, scoop out 1 cup of pasta water and set it aside. Once the pasta is cooked, drain the water, and set it aside.
- In a large skillet or pan on medium-high heat, warm the olive oil, then add the minced shallot and cook for 2-3 minutes. Add the garlic and zucchini to the pan and cook for 5-7 minutes until tender, easily pierced with a fork, and lightly browned in spots.
- Transfer the cooked zucchini mixture to a blender or food processor, add the ricotta cheese, lemon juice, salt, and a pinch of black pepper, and purée until smooth.
- Once the pasta is cooked and drained, return it to the pot you cooked it in, pour the creamy zucchini pasta sauce on top, add the parmesan cheese, and lemon zest, and stir until well combined, adding splashes of the reserved pasta water to loosen it up only as needed. Once mixed, taste and adjust the seasoning with additional salt and pepper as desired.
- Serve immediately with freshly chopped basil leaves and more grated parmesan cheese as desired. Any leftovers can be stored in an airtight container in the fridge for up to 5 days in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 442 calories
- Sugar: 3 grams
- Fat: 13 grams
- Carbohydrates: 62 grams
- Fiber: 4 grams
- Protein: 19 grams
