Creamy Zucchini Pasta with Garlic and Parmesan

Delicate, fragrant, and wonderfully quick, this creamy zucchini pasta with garlic and Parmesan makes a satisfying supper in just 25 minutes. Sweet zucchini, a velvety cream sauce, and the savory edge of aged cheese come together in a balanced dish, while a few simple techniques give it a distinctly restaurant-worthy finish.

Ingredients

• Spaghetti — 200g (7 oz)
• Zucchini — 2
• Olive oil — 1 1/2 tbsp
• Garlic — 3 cloves
• 20% cream — 120ml (1/2 cup)
• Parmesan, grated — 40g (1/2 cup)
• Lemon zest — 1 tsp (optional)
• Lemon juice — 1 tbsp
• Parsley — 10g (1/4 cup)
• Salt — 1 tsp, or to taste
• Ground black pepper — 1/2 tsp
• Chili flakes — 1/4 tsp (optional)
• Water for cooking pasta — 2L (8 1/2 cups)
• Salt for the water — 1 tbsp

Step-by-Step Recipe

1. Set a large pot with 2L (8 1/2 cups) water and 1 tbsp salt over high heat. Bring to a boil.
2. Wash the zucchini and slice into 3–4 mm half-moons, or shave into thin ribbons with a vegetable peeler. Finely chop the garlic.
3. Heat a large skillet over medium heat and add the olive oil. Sauté the garlic for 20–30 seconds, just until fragrant, without letting it brown.
4. Add the zucchini, season lightly with salt, and cook for 4–5 minutes, stirring, until tender with a little golden color.
5. Cook the spaghetti until al dente according to the package instructions. Reserve 100–150ml (1/2–2/3 cup) of the pasta water, then drain.
6. Add the cream, lemon zest, and lemon juice to the zucchini. Warm through for 1–2 minutes, then season with black pepper and, if using, chili flakes.
7. Transfer the pasta to the skillet, add 50–100ml (3–6 tbsp) of the reserved pasta water and the grated Parmesan. Toss until the sauce turns creamy, adding a little more water if needed.
8. Taste and adjust the salt. Fold in the chopped parsley and serve immediately.

Nutritional Value per Serving

Item	Amount
Calories	665 kcal
Protein	24 g
Fat	27 g
Carbohydrates	80 g
Fiber	6 g
Sugar	6 g
Sodium	1.1 g

Serving and Storage

Serve the pasta right away, while the sauce is still silky. Finish with a shower of fresh Parmesan and a few drops of good olive oil. Store leftovers in an airtight container in the refrigerator for up to 1 day; reheat in a skillet with a splash or two of water or cream to bring the sauce back to its creamy texture.

Tips and Variations

• No cream: replace the cream with 80–100ml (1/3–1/2 cup) pasta water + 1–2 tbsp cream cheese or thick yogurt (add off the heat).
• Protein boost: sauté shrimp or chicken breast and fold it in at the end.
• More vegetables: add peas, spinach, or strips of sweet bell pepper when the zucchini goes in.
• Cheese options: Pecorino or Grana Padano work well in place of Parmesan.
• Lemon lift: adjust the richness with lemon juice, adding 1 tsp at a time and tasting as you go.

Frequently Asked Questions