Creamy Garlic Zucchini Pasta
Creamy Garlic Zucchini Pasta combines tender zucchini, garlic, Parmesan, cream, and pasta in a simple silky sauce.
Ingredients
- 12 ounces pasta
- 2 medium zucchini
- 1 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan
- Salt and pepper
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, reserving about one cup of pasta water before draining.
- Grate one zucchini and thinly slice the second so the finished dish contains both creamy and distinct vegetable textures.
- Heat olive oil and butter in a wide skillet, add the sliced zucchini, and cook for 4–5 minutes until lightly golden.
- Add the grated zucchini and garlic, then cook for another 2–3 minutes until the grated vegetable softens into the skillet juices.
- Lower the heat, stir in the cream, and gently simmer for 2 minutes before adding the drained pasta.
- Sprinkle in Parmesan gradually while tossing, adding small amounts of reserved pasta water until the sauce becomes smooth and glossy.
- Season with salt and pepper, remove from the heat, and serve immediately with extra Parmesan if desired.