This Easy Creamy Zucchini Butter Pasta is a hug in a bowl! With tender zucchini blended into a rich, buttery sauce, it’s simple yet oh-so-delicious.
I love how quickly this dish comes together, like a speedy weeknight hero! Just toss in some pasta, and you’ve got a comforting meal that makes you feel all warm and fuzzy inside.
Key Ingredients & Substitutions
Pasta: I often use spaghetti, but feel free to swap it for any pasta you love, like penne, fettuccine, or even gluten-free varieties. Whole wheat pasta can also add more fiber to your meal.
Zucchini: Fresh zucchini is the star here, but you can substitute with summer squash or even finely chopped spinach if you don’t have zucchini. Grating helps it blend nicely into the sauce.
Butter: Unsalted butter is best for controlling the flavor. If you’re looking for a lighter option, try using olive oil instead. You could also use vegan butter if you want a plant-based version.
Parmesan Cheese: Fresh grated Parmesan is ideal for flavor. If you’re dairy-free, nutritional yeast can be a great substitute for a cheesy flavor without the dairy.
Fresh Basil: While basil adds freshness, you can use other herbs like parsley or even arugula for a different twist. Dried herbs could work in a pinch, but use them sparingly as they are more concentrated.
How Do You Get That Creamy Texture?
The creaminess of this dish mostly comes from the clever use of pasta water and cheese. Here’s how to achieve that perfect texture:
- Reserve pasta cooking water before draining; its starch helps thicken the sauce.
- Add just a splash of the reserved water to the skillet with the zucchini and cheese – this creates a lovely creamy sauce.
- Keep tossing the pasta over low heat; the combined warmth helps melt the cheese and blend everything to a silky consistency. Don’t rush this part!
- Add more water as needed if the sauce seems too thick, making sure it stays creamy and coats the pasta nicely.
With these tips, you’ll be well on your way to a delightful creamy zucchini pasta that’s a hit at any dinner table!
How to Make Easy Creamy Zucchini Butter Pasta
Ingredients You’ll Need:
- 8 oz spaghetti or your choice of pasta
- 2 medium zucchinis, grated or finely chopped
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 1/3 cup pasta cooking water (reserved)
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, for garnish (optional)
- Fresh basil leaves, thinly sliced, for garnish
- Olive oil, for drizzling (optional)
How Much Time Will You Need?
This delightful dish takes about 15 minutes of prep time and another 10 minutes to cook. In just 25 minutes, you’ll have a creamy, comforting pasta ready to please everyone at the table!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your spaghetti (or chosen pasta) and cook according to the package instructions until it’s al dente, which means it should still have a little bite. This usually takes about 8–10 minutes.
2. Prepare the Zucchini:
While your pasta is cooking, take the two zucchini and grate them or chop them finely. If the zucchini seems very watery, give it a gentle squeeze using a clean kitchen towel or cheesecloth to remove some excess moisture. This step helps the dish stay creamy and not too runny!
3. Sauté Garlic and Zucchini:
In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté it for about 1 minute until it’s fragrant but not browned. This adds a lovely depth of flavor. Then, toss in the grated zucchini and cook for 3–4 minutes, stirring occasionally until the zucchini has softened.
4. Combine Pasta and Sauce:
When your pasta is ready, don’t forget to reserve about 1/3 cup of the pasta cooking water before you drain it! After draining the pasta, add it directly to the skillet with your zucchini and garlic butter. Toss everything together until well combined.
5. Make it Creamy:
Now, stir in the grated Parmesan cheese and a splash of the reserved pasta water. Keep tossing and mixing until the sauce becomes creamy and coats the pasta well. If it looks too thick, simply add a bit more reserved pasta water until you reach your desired creamy texture.
6. Season and Serve:
Finally, season your pasta with salt and freshly ground black pepper according to your taste. Plate up the pasta, garnishing it with thinly sliced fresh basil, a sprinkle of red pepper flakes if you like a little heat, and a drizzle of olive oil for that extra richness. Serve immediately and enjoy every delicious bite!
This recipe will leave you with a simple yet delightful pasta dish, featuring tender zucchini in a rich, buttery sauce that’s perfect for any night of the week. Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta?
Absolutely! While spaghetti works beautifully, feel free to substitute it with any pasta you prefer, such as fettuccine, penne, or even gluten-free pasta. Just remember to adjust the cooking time according to the pasta you choose!
What If My Zucchini Is Very Watery?
If your grated zucchini is watery, make sure to gently squeeze out excess moisture using a kitchen towel or cheesecloth. This prevents your sauce from becoming too thin and ensures a creamy finish!
Can I Make This Dish Vegan?
Yes! To make this dish vegan, simply substitute the butter with olive oil or vegan butter and replace the Parmesan cheese with nutritional yeast or a vegan cheese alternative. It will still taste delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the skillet over low heat or microwave it, adding a splash of water or olive oil to help retain moisture.
