Description
This Zucchini Pasta recipe offers a light, creamy, and flavorful dish perfect for a quick and healthy meal. Grated zucchini cooked with onion and garlic creates a fresh base, combined with pasta simmered in vegetable broth to make a rich sauce. Finished with parmesan, Greek yogurt, basil, and a hint of lemon zest, this dish is a delightful vegetarian option that's ready in just 25 minutes.
Ingredients
Pasta & Vegetables
- 12 ounces pasta (penne, fusilli, or another shape)
- 6 cups zucchini (approximately 1½ pounds), grated with the large holes of a box grater
- 1 onion, chopped
- 4 cloves garlic, grated
Liquids & Seasonings
- 2 tablespoons extra virgin olive oil
- 2 cups vegetable broth (plus 1 additional cup if necessary, added gradually)
- 1 teaspoon salt (or more to taste)
- ¼ teaspoon black pepper
- 2 teaspoons grated lemon zest
Dairy & Herbs
- ¾ cup grated parmesan cheese
- ¼ cup grated pecorino cheese (optional)
- ½ cup Greek yogurt (can substitute cream cheese or cottage cheese)
- ¼ packed cup fresh basil leaves (or a drizzle of basil pesto)
Instructions
- Prepare the zucchini: Grate 6 cups of zucchini using the large holes of a box grater and set aside for cooking.
- Sauté onion and garlic: Heat 2 tablespoons of extra virgin olive oil in a large, deep skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until soft and fragrant. Stir in the grated garlic and cook for an additional minute.
- Cook zucchini: Add the grated zucchini to the skillet. Season with 1 teaspoon salt and ¼ teaspoon black pepper. Cook over high heat for about 5 minutes, stirring occasionally, until the zucchini softens and starts releasing its moisture.
- Add pasta and broth: Pour in the 12 ounces of pasta and 2 cups of vegetable broth into the skillet. Stir well and bring the mixture to a simmer. Reduce heat to medium-low and cook for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and coated with the creamy zucchini sauce. If the skillet becomes too dry before the pasta is cooked, gradually add more vegetable broth or water in small amounts.
- Make it creamy: Once the pasta is tender and the sauce has thickened, turn off the heat. Stir in ¾ cup grated parmesan cheese, the optional ¼ cup pecorino cheese, ¼ packed cup basil leaves, and ½ cup Greek yogurt. Mix gently until the sauce is creamy and smooth.
- Garnish and serve: Serve the pasta immediately, topped with 2 teaspoons grated lemon zest. Optionally, drizzle with basil pesto for added flavor.
Notes
- If you prefer a richer sauce, substitute Greek yogurt with cream cheese or cottage cheese.
- Adding the vegetable broth gradually helps prevent the pasta from sticking and allows for better sauce consistency.
- Pecorino cheese is optional but adds a sharper flavor to the dish.
- For extra herbal aroma, fresh basil leaves or basil pesto both work wonderfully.
- Use pasta shapes like penne or fusilli to catch the sauce effectively.
- Adjust salt and pepper to taste, especially if using salty cheeses.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
