Creamy Lemon Zucchini Pasta
This creamy lemon zucchini pasta turns a pile of fresh zucchini into a silky, flavor-packed pasta sauce. Grated zucchini cooks down with garlic, shallot, olive oil, and red pepper flakes until jammy and caramelized, then gets tossed with pasta water, Parmesan, cream, and fresh lemon juice for a rich yet bright weeknight dinner. It’s one of our favorite zucchini recipes for peak summer, especially when your garden—or grocery haul—is overflowing with summer squash.
Why is my zucchini pasta watery?
Do I have to use heavy cream?
The cream adds richness, but much of the sauce’s texture comes from the cooked zucchini and starchy pasta water. You can reduce the cream slightly and still get a silky sauce, but you may need a little extra pasta water. If you’re looking for a dairy-free alternative, cashew cream would be excellent here. More cream subs, right this way →
What pasta shape works best with zucchini pasta?
Long noodles such as spaghetti, linguine, and bucatini work especially well because they get evenly coated in the creamy zucchini sauce. But you could also use rigatoni or medium shells for a pasta dish with bits of caramelized pasta trapped in its crevices.
Can I make this ahead?
The zucchini mixture can be cooked a day in advance and refrigerated. In fact, that mixture makes a great spread for toast (like Jennie Cook’s Zucchini Butter, which inspired this recipe)—or you can stir a spoonful into scrambled eggs.
When you’re ready to serve, gently reheat the zucchini mixture in a pan with pasta water, Parmesan, cream, and lemon juice before tossing with the cooked pasta.
Can I add other vegetables?
Yes. Toss in a handful of halved cherry tomatoes or frozen peas or corn kernels. You could also make this dish with yellow squash or any combination of tender summer squash.
Chef's Knife
$34.53 At Amazon
Dutch Oven
$133 $80 At Amazon
Large Bowl
$18 At Amazon
Measuring Cups
$28 At Bon Appétit Market
Large Pot
$55 $48 At Amazon
Measuring Spoons
$10 At Bon Appétit Market
Cutting Board
$10 At IKEA
Box Grater
$11 At Amazon
Tongs
$21 At Amazon
Wooden Spoon
$7 At Amazon
Glass Measuring Cup
$26 At Amazon
Chef's Knife
$34.53 At Amazon
Dutch Oven
$133 $80 At Amazon
Large Bowl
$18 At Amazon
Measuring Cups
$28 At Bon Appétit Market
Large Pot
$55 $48 At Amazon
Measuring Spoons
$10 At Bon Appétit Market
Cutting Board
$10 At IKEA
Box Grater
$11 At Amazon
Tongs
$21 At Amazon
Wooden Spoon
$7 At Amazon
Glass Measuring Cup
$26 At Amazon
Recipe information
Total Time
35 minutes
Yield
4 Servings
Total Time
35 minutes
Yield
4 Servings
Ingredients
2
1
4
3
¼
2
12
½
½
2
½
Need to make a substitution?
Preparation
Step 1
Place a kitchen towel in a large bowl or on a large cutting board. Grate 2 lb. zucchini or summer squash (about 6 medium), trimmed, on the large holes of a box grater into towel, then grate 1 large shallot or ½ small onion on large holes of grater into towel. Grate 4 large garlic cloves on small holes of grater into towel. Gather ends of towel together and squeeze vegetables over bowl or the sink to wring out as much liquid as possible (you will have extracted about ⅔ cup); discard.
Step 2
Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or very large skillet over medium-high. Add ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add zucchini mixture (unwrap towel over pot for the easiest transfer) and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and stir to coat. Season generously with freshly ground black pepper. Cook, stirring occasionally, until zucchini mixture is jammy, thick, and starting to stick to bottom of pot, 15–20 minutes.
Step 3
Meanwhile, cook 12 oz. spaghetti, linguine, bucatini, or other long pasta in a large pot of boiling generously salted water, stirring occasionally, until al dente. Scoop out 2 cups pasta cooking liquid and set aside.
Step 4
Using tongs, transfer pasta to pot with zucchini mixture (it’s okay if some water clings to it). Reduce heat to medium-low, add ½ cup heavy cream and ½ cup reserved pasta cooking liquid, and stir to combine. Add ½ oz. Parmesan, finely grated (about ¼ cup), pour in another ½ cup pasta cooking liquid, and cook, stirring vigorously with tongs or a wooden spoon and adding more pasta cooking liquid if needed, until a creamy sauce that coats pasta forms, 2–3 minutes.
Step 5
Remove pasta from heat and stir in 2 Tbsp. fresh lemon juice. Taste and season with more salt and black pepper; add more lemon juice if desired (up to a 1 Tbsp. more). Stir in most of ½ cup (lightly packed) coarsely torn or chopped basil and/or mint.
Step 6
Divide pasta among shallow bowls and top with more Parmesan and remaining herbs.
Editor’s note: This zucchini pasta recipe was first printed online in August 2020. Head this way for more of our best pasta recipes →
Step 1
Place a kitchen towel in a large bowl or on a large cutting board. Grate 2 lb. zucchini or summer squash (about 6 medium), trimmed, on the large holes of a box grater into towel, then grate 1 large shallot or ½ small onion on large holes of grater into towel. Grate 4 large garlic cloves on small holes of grater into towel. Gather ends of towel together and squeeze vegetables over bowl or the sink to wring out as much liquid as possible (you will have extracted about ⅔ cup); discard.
Step 2
Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or very large skillet over medium-high. Add ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add zucchini mixture (unwrap towel over pot for the easiest transfer) and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and stir to coat. Season generously with freshly ground black pepper. Cook, stirring occasionally, until zucchini mixture is jammy, thick, and starting to stick to bottom of pot, 15–20 minutes.
Step 3
Meanwhile, cook 12 oz. spaghetti, linguine, bucatini, or other long pasta in a large pot of boiling generously salted water, stirring occasionally, until al dente. Scoop out 2 cups pasta cooking liquid and set aside.
Step 4
Using tongs, transfer pasta to pot with zucchini mixture (it’s okay if some water clings to it). Reduce heat to medium-low, add ½ cup heavy cream and ½ cup reserved pasta cooking liquid, and stir to combine. Add ½ oz. Parmesan, finely grated (about ¼ cup), pour in another ½ cup pasta cooking liquid, and cook, stirring vigorously with tongs or a wooden spoon and adding more pasta cooking liquid if needed, until a creamy sauce that coats pasta forms, 2–3 minutes.
Step 5
Remove pasta from heat and stir in 2 Tbsp. fresh lemon juice. Taste and season with more salt and black pepper; add more lemon juice if desired (up to a 1 Tbsp. more). Stir in most of ½ cup (lightly packed) coarsely torn or chopped basil and/or mint.
Step 6
Divide pasta among shallow bowls and top with more Parmesan and remaining herbs.
Editor’s note: This zucchini pasta recipe was first printed online in August 2020. Head this way for more of our best pasta recipes →
Recipe notes
Source: This story originated with Bon Appétit.
View Original Article →