Creamy Zucchini Pasta

This Creamy Zucchini Pasta is a quick, delicious dinner that your whole family—including kids—will enjoy. It's not only tasty but also a guilt-free, nutritious meal. The recipe can easily be scaled down for a single serving, making it perfect for a healthy, solo dinner. The dish combines tender zucchini with a rich, creamy sauce, all tossed with pasta for a satisfying bite. Its simplicity ensures it can be prepared in no time, while the use of fresh veggies keeps it light and wholesome. Whether feeding a crowd or dining alone, this zucchini pasta is a versatile, crowd-pleasing option. This recipe has become a year-round staple in our home. It's our go-to choice for a speedy meal or a meatless night, consistently winning over everyone's taste buds. Its enduring popularity speaks to its versatility and flavor, making it a dependable favorite for any occasion. If you're hungry for more veggie delights, here are some ideas to explore: Swiss Chard and Potato Curry Aloo Gobi Tomato Ricotta Tart  

• Difficulty: Easy
• Category: Vegetarian
• Cuisine: European

Ingredients

• 250 g pasta, about 4 cups in this recipe. (I used "Gigli" pasta from Trader Joe's.)
• 1 lb. zucchini (Two medium size zucchinis. Unpeeled and sliced thin.)
• 2-4 cloves of garlic (Minced.)
• 2 tbsp olive oil
• 1/3 cup heavy cream
• 1/3 cup pecorino romano cheese (Grated. You can use your favorite type of hard cheese.)
• parsley (For garnish. Optional.)

Instructions

1. Boil pasta until it's al dente, following the package guidelines.
2. Finely slice the zucchini. In a skillet, warm olive oil and sauté minced garlic for 30 sec. to a minute. Add zucchini to the pan and cook gently for about 5–6 minutes, until just softened. Stir in heavy cream, salt, and pepper (to taste). Let it simmer for 2 minutes. Toss the cooked pasta with the zucchini-cream mixture and grated Pecorino. Garnish with fresh parsley before serving.