Description
A comforting and creamy twist on classic pasta, featuring tender zucchini and a luscious garlic parmesan sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 3 small zucchinis, cut into 1/4 inch thick half moons
- 4 to 8 cloves garlic, minced
- 1/3 cup fresh chopped basil
- 1/4 cup bone broth or vegetable broth
- 1/4 cup reserved pasta water
- 1/3 cup grated parmesan
- Juice from 1/4 lemon
- Salt and black pepper to taste
- 1 tablespoon butter
- 1 box cooked pasta of choice (12-ounce box)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Add zucchini, a pinch of salt, and pepper; cook for another 5 minutes until softened.
- Stir in minced garlic and chopped basil, cooking for 1-2 minutes until fragrant.
- Blend cooked veggies with broth, reserved pasta water, parmesan, lemon juice, and butter until smooth.
- Add cooked pasta to the skillet and toss until well-coated with the creamy sauce.
- Serve immediately, garnishing with extra parmesan and fresh basil.
Notes
For a chunkier texture, leave some bits of zucchini unblended. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: zucchini pasta, creamy pasta, vegetarian pasta, garlic parmesan, healthy meal, quick dinner
