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Why I Love Creamy Pasta Recipe
There’s something about late-summer produce that never needs much to make it shine. And two of the stars during the summer season are zucchini and tomatoes. But weeknight meals need to be accessible year-round. The great thing about these two vegetables is that they’re always available at grocery stores and are the stars of this quick-to-make pasta.
Oftentimes, zucchini is hidden in bread, cakes, or other foods, making it tasteless and pointless. This pasta recipe elevates zucchini as a key ingredient, starting with browning it in ghee to give it a slight crust and bring out its natural flavor. Once browned, the tomatoes cook down into a quick sauce, and a little heavy cream and Parmesan pull everything together into a pasta that feels both fresh and comforting.
The best parts of this recipe: it’s unfussy, full of seasonal ingredients, and made from things that are easy to purchase (or grow!).
When finished, the pasta tastes like it took lots of effort, but the work was minimal. It’s a full-flavored pasta full of the best ingredients summer offers!
Here’s what you’ll love about this recipe:
- A perfect way to use up abundant garden produce: zucchini, tomatoes, and basil.
- Can be made in about 30 minutes.
- Has a creamy sauce that still feels light for summer.
- Works well as a simple main dish or a side for grilled chicken or sausage.
Creamy Pasta with Zucchini Ingredients
This recipe has a minimal number of ingredients, which is exactly how a weeknight meal should be!
- Pasta – Penne works especially well because the sauce clings so well, but other short pasta shapes also work in this recipe.
- Ghee – Adds rich flavor and helps the zucchini brown so beautifully. Ghee is clarified butter, meaning all of the milk solids have been removed. This allows for higher heat uses without browning as quickly, making it a terrific alternative to butter. You could also use olive oil.
- Zucchini – Slice into half-moons so it cooks quickly and caramelizes on the edges.
- Cherry tomatoes – Halved, these cook down into a fresh, lightly creamy sauce.
- Kosher salt – Seasons everything so there’s lots of flavor.
- Garlic – Minced for lots of savory flavor.
- Red pepper flakes – Add some warmth without making the dish overly spicy.
- Heavy cream – Creates the creamy base of the sauce.
- Lemon zest – Brightens the whole dish.
- Parmesan cheese – Melts into the sauce for some richness.
- Fresh basil – Stirred in at the end for color and that classic summertime flavor.
The full amount of each ingredient can be found in the recipe card below.
How to Make Creamy Pasta with Zucchini
The process of preparing this weeknight recipe only takes 5 steps, with everything getting mixed together in one pot at the end:
Step 1: Cook the pasta – Bring a large pot of water to a boil. Add kosher salt and the pasta, then cook until al dente according to the package directions. Reserve a cup of pasta water, drain the pasta, and return it to the pot.
Step 2: Brown the zucchini – While the pasta cooks, melt the ghee in a 12-inch skillet over medium heat. Add the zucchini in an even layer and sauté until browned on one side, then flip and brown on the other side. Remove the zucchini from the skillet and set aside.
Step 3: Cook the tomatoes – In the same skillet over medium heat, add the cherry tomatoes, and cook until they begin to burst and break down. Add the garlic, red pepper flakes, and salt, then cook until the garlic is fragrant.
Step 4: Combine everything – Add the cooked tomatoes and browned zucchini to the pot with the pasta. Pour in the heavy cream and some reserved pasta water. Set over medium-low heat to cook.
Step 5: Finish and serve – Turn off the heat and stir in the lemon zest, Parmesan cheese, and basil. Add more pasta water as needed to loosen the sauce, then serve immediately.
Recipe Tips
- Pick the right size of zucchini – When shopping for zucchini or picking them from your own garden, a smaller size is more conducive to this recipe, as it will have fewer seeds in the interior, so they don’t need to be scooped out.
- Do not salt the zucchini – Putting salt on the zucchini will cause them to steam rather than brown, as the salt draws out moisture.
- Use pasta water as a secret ingredient – The starch in the water helps the cream, tomatoes, and cheese come together into a perfectly creamy sauce.
- Add the basil off the heat – This keeps it bright, fragrant, and fresh instead of overcooked.
- Serve it right away – This pasta is at its best when the sauce is liquidy, and the vegetables are just freshly cooked.
Frequently Asked Questions
Penne works really well in this dish because of the size and texture of the noodle, which will take on the sauce very well. But this sauce is easily adaptable to other pasta varieties. Try spaghetti as a substitute.
No, the butter will burn if used to sauté. Instead, use a high-heat oil, such as avocado oil.
This recipe would be great with some grilled chicken or shrimp. Cook the meat separately and then add it after the pasta is ready, along with the tomatoes and zucchini.
The small amount of red pepper flakes does not add spice to the pasta. Instead, the red pepper wakes up the other flavors and adds a slight warmth. But if you’re worried, you can leave the red pepper out.
Follow These Tips
Serving & Storage
Serving – Serve this pasta hot with extra Parmesan, a sprinkle of basil, and a little more lemon zest if you want to brighten it up even further. It’s wonderful on its own for a simple summer supper, but it also pairs well with chicken, Italian sausage, or a green salad.
Storage – Store leftovers in an airtight container in the refrigerator for up to 3-4 days. While this pasta can be frozen, the cream-based sauce tends to separate a bit after thawing, and the zucchini will soften more, so I’d recommend making it fresh and enjoying any leftovers within a few days. If needed, freeze in an airtight container for up to 1 month. To reheat, warm it gently on the stovetop or in the microwave. If the sauce seems a bit too thick, add a splash of water or cream to loosen it.
More Summer Recipes
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Creamy Pasta with Zucchini and Tomatoes
Ingredients
- 1 lb pasta (penne works well)
- 2 tbsp ghee (or high-heat neutral oil)
- 1 medium zucchini sliced in half moons
- 1 lb cherry tomatoes sliced in half
- ½ tsp kosher salt
- 5 cloves garlic minced
- ¼ tsp red pepper flakes
- ½ cup heavy cream
- 1 tbsp lemon zest
- ¾ cup shredded Parmesan cheese
- ½ cup chopped fresh basil
Instructions
- Cook the pasta: In a large pot, bring 4 quarts of water to a boil. Once boiling, add 1 tbsp kosher salt and the pasta. Return the water and pasta to a boil and cook until al dente, according to the pasta instructions. Once the pasta is cooked, reserve 1 cup of the pasta water. Drain the pasta and return the pasta to the stock pot until the sauce is prepared.1 lb pasta (penne works well)
- While the pasta is cooking, brown the zucchini: Melt the ghee or oil in a 12-inch skillet over medium heat. Once the ghee is melted, add the pieces of zucchini in an even layer. Sauté until brown, 4-6 minutes. Flip the pieces over and brown on the other side as well, for 4-6 minutes. When the zucchini is browned, remove the pieces from the skillet and set them aside.2 tbsp ghee (or high-heat neutral oil), 1 medium zucchini
- Cook the tomatoes: In the same skillet over medium heat, add the prepared tomatoes. Cook until the tomatoes begin to burst and break down, 4-6 minutes. Add the garlic, red pepper flakes, and salt. Cook until the garlic is fragrant, 1 minute.1 lb cherry tomatoes, ½ tsp kosher salt, 5 cloves garlic, ¼ tsp red pepper flakes
- Combine: Pour the tomatoes and zucchini into the pasta in the stock pot. Add the cream and ½ cup of the pasta water. Turn the heat to medium-low and cook the pasta with the sauce until the mixture is hot and bubbling, 3-4 minutes. Turn off the heat.½ cup heavy cream
- Finish: Add the lemon zest, Parmesan cheese, and basil. Stir and add more pasta water to thin the sauce if needed. Serve immediately.1 tbsp lemon zest, ¾ cup shredded Parmesan cheese, ½ cup chopped fresh basil
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Loved this! Always looking for zucchini recipes and this was perfect. Added chunked chicken for some protein. Thanks Kaleb!!!