Ingredients
1 tablespoon olive oil
3 medium zucchini, grated and drained
½ medium onion, finely diced
3 garlic cloves, finely chopped
¾ cup cream
50 grams parmesan, finely grated
½ teaspoon black pepper
2 tablespoons lemon juice
Handful fresh basil leaves
Salt to taste
200 grams dried pasta or 300 grams fresh
Instructions
1. Grate zucchini using a box grater and squeeze out excess water in a clean towel.
2. Heat olive oil in a large skillet over medium heat. Add zucchini, onion, and garlic.
3. Lower the heat, season with salt, and cook for 20–25 minutes until thick and jammy.
4. Remove zucchini mixture and set aside.
5. Cook pasta and reserve 1 cup of pasta water before draining.
6. Add cream to the pan and simmer gently without boiling.
7. Gradually stir in parmesan in batches, allowing it to melt each time.
8. Add black pepper, lemon juice, and ¼ cup pasta water. Simmer to slightly thicken.
9. Return zucchini mixture to the pan, then add cooked pasta and toss.
10. Let it bubble gently for 1–2 minutes. Add more pasta water if needed.
11. Toss in basil leaves and serve with extra parmesan and lemon zest.
Notes
Be sure to squeeze out all the zucchini moisture before cooking.
Use low heat for the cream and cheese to avoid curdling.
Store leftovers in the fridge for 3 days and reheat with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 510mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg