Creamy Zucchini Parmesan Spaghetti

This creamy zucchini parmesan spaghetti turns everyday vegetables into a silky pasta sauce.

Grated zucchini cooks quickly and blends naturally with cream, parmesan and a little pasta water.

Ingredients for 4 servings

• 320 g dry spaghetti
• 500 g zucchini, coarsely grated
• 2 garlic cloves, finely grated
• 20 ml olive oil
• 200 ml cooking cream
• 80 g finely grated parmesan
• 120 ml reserved pasta water
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 10 g fresh basil leaves

How to make creamy zucchini spaghetti

Cook the pasta

Bring a large pot of water to a boil. Cook the spaghetti until just al dente. Reserve 120 ml cooking water before draining.

Sauté the zucchini

Heat the olive oil in a wide skillet over medium-high heat. Add the grated zucchini and cook for 6 to 8 minutes, stirring until softened and lightly golden.

Build the sauce

Lower the heat. Add the garlic and cook for 30 seconds, then stir in the cream, salt and pepper. Simmer gently for 2 minutes.

Toss until silky

Add the drained spaghetti, parmesan and 60 ml pasta water. Toss for 1 to 2 minutes. Add the remaining water gradually only if the sauce needs loosening.

Finish and serve

Remove the skillet from the heat and fold in the basil. Serve immediately with a small extra sprinkle of parmesan if desired.

Conclusion

Creamy zucchini parmesan spaghetti is quick, balanced and easy to prepare. Reserved pasta water keeps the sauce smooth without making it heavy.