recipe

Creamy Zucchini Pasta: the Recipe for an Easy, Creamy and Delicious Main Course for Spring!

Total time: 35 mins.
Difficulty: Low
Serves: 2 people
By Cookist
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Creamy Zucchini Pasta is a simple, light and incredibly tasty first course, as well as very easy to prepare. In fact, the sauce is made during the cooking time of the pasta, and the result is a creamy and enveloping dish perfect for any family spring lunch or dinner. To make everything even more inviting we have enriched our creamy zucchini pasta with fresh burrata cheese, but for a tasty version you can also enrich with speck or bacon.

The process to make it is really quick: the diced zucchini will be cooked in a pan with oil and garlic and then blended into a cream with a blender; a part of the zucchini will instead be fried in slices and used at the end of the preparation to decorate the dish. All you need to do is cook the pasta – in our case rigatoni pasta – and season it with zucchini cream, shredded burrata, crunchy zucchini and, to flavor everything, lemon zest, pepper and fresh mint.

Tips to Make the Best Creamy Zucchini Pasta

Opt for small to medium-sized zucchini with smooth skin, as they tend to be more tender and flavorful.

– When blending the cooked zucchini, ensure it’s fully softened and add cooking water gradually to achieve a smooth, creamy consistency. If you prefer a chunkier texture, blend less.

– Cook the rigatoni al dente, following package instructions, and reserve some cooking water to adjust the sauce's consistency if needed.

– Serve the dish immediately after mixing the pasta with the zucchini cream, as the sauce thickens as it sits.

– For a more aromatic dish, replace or supplement mint with fresh basil, parsley, or oregano, which pair well with zucchini.

– If burrata or stracciatella isn’t available, consider ricotta or goat cheese for a similar creamy texture, or Parmesan for a sharper, saltier flavor.

– Add some protein by incorporating grilled chicken, shrimp, or tofu, or by topping the dish with toasted pine nuts or almonds for an extra crunch.

– Mix in other vegetables such as cherry tomatoes, spinach, or roasted bell peppers for added color, texture, and flavor.

– Add lemon juice along with the zest for an extra tangy kick, or try a different citrus fruit like orange for a sweeter note.

More Zucchini Recipes You Have to Try for Spring

Zucchini Crepes

Zucchini Rosti

Zucchini Frittata

Zucchini Cordon Bleu

How to Store Creamy Zucchini Pasta

The zucchini cream sauce can be stored separately in an airtight container in the refrigerator for up to 3 days. For longer storage, it can be frozen, but ensure it’s fully cooled before placing it in a freezer-safe container or bag, where it will keep for up to a month. If you need to store the cooked pasta with the sauce, mix them well and refrigerate them together in an airtight container for up to 2 days. Freezing the pasta with the sauce is not recommended, as the texture can degrade, leading to a mushy consistency when reheated.

Ingredients

Zucchini
500 grams
Burrata cheese
50 grams
rigatoni pasta
200 grams
Lemon zest
1
Mint
to taste
Pepper
to taste

How to Prepare Creamy Zucchini Pasta

Start by cutting the zucchini into cubes. Save also some slices for frying and decorating the dish.

Put the diced zucchini inside of a pan with plenty of oil and a clove of garlic.

Also, add a few mint leaves for them to taste even fresher. Feel free to add all the spices you wish. Cook them for a few minutes, stirring to make sure they don't stick to the pan.

Then, add half a glass of water and cook for 10-15 minutes.

Start cooking the pasta, and save some cooking water inside of a bowl.

Cook the leftover slices of zucchini inside of another pan, with a drizzle of oil, then set them aside once they have turned golden.

When the zucchini are soft, transfer them to a bowl and blend them with a hand blender. You'll need to get a nice and smooth cream. If you need, add more cooking water from the pasta, until you reach the consistency you prefer.

Season the pasta with the cream, inside of a pan, mixing well until all the rigatoni are coated with the creamy zucchini sauce.

Now you can serve it: add the frayed burrata (or stracciatella), the crunchy pan-fried zucchini slices, the lemon peel and a little of black pepper. Complete with a few more mint leaves, then serve. Enjoy!

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