Creamy Garlic Zucchini Pasta is the ultimate one-pot wonder you’ll want to make on repeat. In just about 25 minutes, tender pasta, fresh zucchini, and a luscious Parmesan cream sauce come together for a dish that’s both comforting and fresh. The zucchini soaks up the garlic-infused sauce beautifully, while the pasta cooks right in the pot, making cleanup a breeze.
Pasta and zucchini have been paired in Italian kitchens for generations, and this recipe takes that tradition up a notch with a silky cream base. The balance of savory Parmesan, aromatic garlic, and sweet zucchini creates a flavor profile that’s hard to resist. Whether you’re serving it for a weeknight dinner or a cozy weekend meal, it’s guaranteed to please.
This simple yet elegant pasta is perfect for anyone who loves fresh vegetables in a rich, creamy sauce. Serve it as a main course with crusty bread or alongside a crisp salad for a complete meal.
Recipe Yield: 4 servings
INGREDIENTS
12 oz penne pasta
2 medium zucchini, sliced into half-moons
3 cloves garlic, minced
3 cups low-sodium vegetable broth
1 cup heavy cream
1 tbsp olive oil
1 tbsp unsalted butter
¾ cup freshly grated Parmesan cheese
1 tsp Italian seasoning
½ tsp crushed red pepper flakes (optional)
½ tsp salt (or to taste)
¼ tsp black pepper
2 tbsp chopped fresh parsley
INSTRUCTIONS
1. Sauté zucchini:
Heat olive oil and butter in a large deep skillet or pot over medium heat. Add zucchini and cook for 4–5 minutes, stirring occasionally, until lightly golden and tender. Remove zucchini to a plate and set aside.
2. Build the base:
In the same pot, add garlic and sauté for 30 seconds until fragrant. Pour in vegetable broth and heavy cream, then stir in Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper.
3. Cook pasta:
Add penne pasta to the pot, making sure it’s submerged. Bring mixture to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is al dente and sauce is slightly thickened.
4. Finish the dish:
Stir in Parmesan cheese until melted and creamy. Add the cooked zucchini back into the pot and gently toss to coat.
5. Serve:
Garnish with fresh parsley and an extra sprinkle of Parmesan before serving warm.
Helpful Tips to Perfect This Recipe
- Choose the right pasta: Short pasta shapes like penne, rigatoni, or rotini hold creamy sauce best.
- Control the zucchini texture: For firmer zucchini, add them during the last 3 minutes of pasta cooking instead of sautéing first.
- Boost the flavor: Add a squeeze of fresh lemon juice or zest before serving for a bright, fresh finish.
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