Description
A quick and creamy zucchini pasta dish with garlic and Parmesan, ready in 30 minutes.
Ingredients
Scale
- 12 oz corkscrew pasta (cavatappi/rotini)
- 2 cups zucchini, sliced into half-moons
- 2 tbsp butter (or olive oil)
- 2–3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (more to taste)
- 1/2 tsp Italian seasoning (optional)
- 1/4 cup reserved pasta water (as needed)
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large skillet over medium heat, melt butter (or heat olive oil). Add zucchini and sauté 4–5 minutes until tender but still slightly firm.
- Add garlic and cook 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer (don’t boil). Stir in Parmesan until melted and smooth.
- Toss in cooked pasta. Add a splash of reserved pasta water as needed to loosen the sauce.
- Season with salt, black pepper, and Italian seasoning (if using). Serve hot with extra Parmesan and cracked pepper.
Notes
- Use half-and-half for a lighter version.
- Adjust salt and pepper to taste.
- Reserve pasta water to adjust sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 85mg