Easy Italian Zucchini Pasta for a Quick, Creamy Delight

Ingredients

• 8 ounces of pasta (spaghetti, fettuccine, or gluten-free options)
• 2 medium zucchinis, spiralized (about 4 cups)
• 2 tablespoons of olive oil
• 3 cloves of garlic, minced
• 1 cup of heavy cream (or coconut cream for a dairy-free option)
• ½ cup of grated Parmesan cheese (or nutritional yeast for vegan)
• Salt and pepper to taste
• Fresh basil or parsley, chopped (for garnish)
• Extra Parmesan cheese (for serving)

Instructions

1. In a large pot, bring salted water to a boil. Add your pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the rest and set aside.
2. While the pasta is cooking, spiralize the zucchinis using a spiralizer. Set the spiralized zucchini aside, ensuring they are not too watery.
3. In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, salt, and pepper. Mix well until the cheese is melted and the sauce is creamy.
5. Add the spiralized zucchini noodles to the skillet and toss to combine with the sauce. Cook for about 2-3 minutes until the zucchini is tender but still has a slight crunch.
6. Add the cooked pasta to the skillet and toss everything together until the pasta is well-coated in the creamy zucchini sauce. Cook for an additional minute to heat through.
7. Remove from heat and transfer the Easy Italian Zucchini Pasta to serving plates. Garnish with fresh basil or parsley and extra Parmesan cheese. Serve immediately.

Nutrition