Description
This creamy zucchini pasta features a luscious sauce made from fresh grated zucchini, garlic, and onions simmered with cream, chicken stock, and parmesan cheese. Tossed with al dente spaghetti or fettuccine, it’s a quick and satisfying meal perfect for a comforting weeknight dinner. The addition of corn adds a subtle sweetness and texture that elevates this simple yet flavorful dish.
Ingredients
Sauce Ingredients
- 50g / 3 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/2 onion, finely sliced (brown, white, or yellow)
- 600g / 1.2 lb zucchini (courgette), grated
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup thickened/heavy cream
- 3/4 cup chicken or vegetable stock/broth, low sodium
- 3/4 cup parmesan, finely grated
- 1 cup corn (canned and drained, or fresh)
Pasta
- 300g / 10oz spaghetti, fettuccini, or other long strand pasta (bucatini recommended)
Optional Garnishes
- Parmesan (extra, for serving)
- Handful of fresh basil (to stir in at the end)
- Sprinkle of bacon or pangrattato (optional crispy topping)
Instructions
- Cook Pasta: Bring a large pot of water to a boil, adding 1 tablespoon of salt. Cook the pasta according to package instructions minus 2 minutes to ensure it is slightly undercooked and firm in the center. Before draining, scoop out a large mug of pasta cooking water and set aside for loosening the sauce if needed.
- Prepare Sauce Base: In a large skillet or pot, melt the butter over medium-high heat. Add the minced garlic and finely sliced onion, cooking for about 1 and a half minutes until the onion turns slightly golden and fragrant.
- Cook Zucchini: Stir in the grated zucchini and cook for 1 minute. Season with salt and pepper, then continue stirring for about 2 minutes until the zucchini reduces in volume by half, releasing its moisture.
- Add Liquids and Simmer: Pour in the heavy cream, chicken or vegetable stock, grated parmesan, and corn. Bring the mixture to a simmer, then reduce the heat to medium and let it gently simmer for 3 minutes. The sauce will appear watery at this stage due to zucchini moisture but it will thicken later.
- Toss Pasta with Sauce: Add the drained pasta directly into the skillet with the sauce. Using two wooden spoons, toss the pasta and sauce together for about 2 minutes, allowing the sauce to reduce and thoroughly coat the pasta. If the sauce gets too thick, add a splash of the reserved pasta cooking water to loosen it. The pasta finishes cooking during this step.
- Serve: Remove from heat and serve immediately. Garnish with extra parmesan cheese, and optionally, fresh basil or a sprinkle of bacon or pangrattato for additional flavor and texture.
Notes
- Using pasta water helps to loosen the sauce and bind it better to the pasta due to its starch content.
- Grate the zucchini with a standard box grater for the best texture; squeezing out excess water is not necessary since the sauce reduces through cooking.
- Store-bought parmesan should be finely grated using a microplane for a smooth melt into the sauce.
- For a vegetarian option, use vegetable stock or broth instead of chicken stock.
- Add fresh basil at the end for a fragrant herbal note that complements the creamy sauce beautifully.
- Pangrattato (toasted breadcrumbs) or crispy bacon can be added for a crunchy contrast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
