Creamy Zucchini Pasta: 30-Minute Comfort Food Bliss
A creamy pasta dish with zucchini and garlic Parmesan sauce, perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 oz rotini or fusilli pasta
- 2 medium zucchinis, sliced into half-moons
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup diced onion (optional)
- Salt and black pepper, to taste
- Red pepper flakes (optional)
Instructions
- Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil and butter in a skillet. Add zucchini and cook until tender.
- Add minced garlic and cook until fragrant. Pour in heavy cream and simmer for 3–4 minutes. Stir in Parmesan until melted.
- Add drained pasta to the skillet and toss with sauce. Use reserved pasta water if needed.
- Season with salt, black pepper, and red pepper flakes. Serve hot with extra Parmesan.
Notes
- Use fresh Parmesan for best flavor.
- Adjust red pepper flakes for desired spice level.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 75mg