There’s something comforting about a bowl of pasta that doesn’t feel too heavy. Zucchini pasta strikes that perfect balance—rich enough to satisfy, yet light enough to enjoy any night of the week.
The zucchini blends beautifully with garlic, olive oil, and a touch of cream (or non-dairy alternative) to create a silky sauce that clings to every strand.
I often make this when I want something quick but fresh. It’s a great way to use up zucchini from the garden or market, and it comes together in under 30 minutes.
Tips for Cooking and Prepping
When you’re working with zucchini, moisture is the main thing to manage. I’ve learned to salt the zucchini lightly and let it sit for a few minutes, then pat it dry before cooking. It draws out the excess water so your sauce doesn’t turn watery.
I also recommend cooking the zucchini just until tender. You want it soft enough to melt into the sauce but not mushy.
If you’re spiralizing it into noodles, sauté them for no more than 2–3 minutes. They’ll keep that nice bite and won’t lose shape.
And here’s something I always do: save some pasta water before draining. The starch in it helps loosen the sauce and gives it that restaurant-style silkiness.
This recipe is easy to make on your own. Sometimes I toss in a handful of spinach or peas for color, or finish it with a squeeze of lemon juice to brighten the flavor.
What Pasta Works Best
You can use almost any type of pasta here, but some shapes really shine. Long strands like spaghetti or linguine let the sauce cling evenly. For something heartier, penne or rigatoni catch bits of zucchini in every bite.
If you want to keep things extra light, zucchini noodles (or a mix of zoodles and regular pasta) are fantastic. They give you the same feel but with fewer carbs. Just don’t overcook them—they go from perfect to mushy in seconds.
Vegan and Dietary-Friendly Variations
This recipe easily adapts to different diets. For a vegan version, swap the cream for coconut milk, oat cream, or blended cashews, and use nutritional yeast instead of Parmesan. The sauce still comes out creamy and rich, just without dairy.
If you’re gluten-free, use gluten-free pasta or all zucchini noodles. You can also add plant-based protein like chickpeas, tofu, or vegan chicken for extra substance.
For something indulgent, add a spoonful of pesto or a sprinkle of chili flakes for heat. I’ve even added sun-dried tomatoes once — it completely transformed the dish into something restaurant-worthy.
Recipe Variations and Add-Ins
Zucchini pasta is incredibly flexible, so you can tweak it to fit your mood or what you have on hand.
Try adding mushrooms, cherry tomatoes, or asparagus for more veggies. Crumbled feta or goat cheese gives a tangy contrast to the creamy sauce.
You can even turn it into a full meal by tossing in grilled chicken, shrimp, or chickpeas.
If you want to keep it low-carb, skip the cream entirely and make a garlic olive oil version — just toss zucchini and pasta in olive oil, garlic, lemon zest, and black pepper.
Storage and Serving Suggestions
Zucchini pasta tastes best fresh, but leftovers still hold up well. Store any extras in an airtight container in the fridge for up to three days. Reheat gently over low heat with a splash of milk, broth, or olive oil to loosen the sauce.
If you’re planning ahead, cook the pasta and sauce separately, then combine them just before serving. That keeps the texture of both perfect.
This dish is lovely on its own, but it pairs beautifully with garlic bread, a simple green salad, or roasted vegetables. If you’re serving guests, a glass of crisp white wine rounds it out nicely.
Frequently Asked Questions
Can I make zucchini pasta without cream?
Yes. You can replace cream with olive oil, a little pasta water, or blended cashews for a lighter yet still creamy texture.
Can I make this dish ahead of time?
You can prep the sauce and cook the pasta ahead, but combine them right before serving. Zucchini tends to release water when it sits, so it’s best freshly mixed.
Can I use zucchini noodles instead of pasta?
Definitely. You can use all zucchini noodles or mix them with spaghetti for balance. Just cook the zoodles briefly — about two minutes is plenty.
Can I freeze zucchini pasta?
It’s not ideal because the zucchini can turn mushy after thawing. If you must, freeze the sauce separately and make fresh pasta when ready to serve.
What protein goes well with this dish?
Grilled chicken, shrimp, or crispy tofu all work beautifully. You can even stir in a handful of white beans for a plant-based boost.
Creamy Zucchini Pasta Recipe
Image credit: @pinaskitchen_
Ingredients
For the Pasta
- 8 oz (225 g) spaghetti or linguine
- Salt, for boiling water
For the Zucchini Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 medium zucchinis, grated or finely chopped
- 1/2 cup heavy cream or coconut cream
- 1/3 cup grated Parmesan cheese (or nutritional yeast for vegan)
- Salt and black pepper, to taste
- 1/4 cup pasta water, reserved
Optional Add-Ins
- 1 teaspoon lemon zest or juice
- 1 tablespoon pesto or chili flakes
- Fresh basil or parsley, for garnish
Instructions
- Cook the pasta. Bring a pot of salted water to a boil and cook pasta according to package directions. Reserve 1/4 cup of the water, then drain.
- Sauté the aromatics. Heat olive oil in a skillet over medium heat. Add onion and garlic, and cook until fragrant and softened.
- Cook the zucchini. Stir in grated zucchini and cook for 5–6 minutes until tender and reduced in volume.
- Make the sauce. Pour in the cream and Parmesan (or vegan substitute). Stir gently, then thin out with pasta water to reach your desired consistency.
- Combine and serve. Toss the pasta with the sauce until coated. Season to taste and serve warm with fresh herbs or lemon zest.
Featured image credit: @alex_delany
