Ingredients
Scale
- 2 large Zucchinis, spiralized or julienned
- 8 ounces Pasta (spaghetti or fettuccine), choose your favorite type
- 3 tablespoons Olive oil, extra virgin recommended for flavor
- 2 cloves Garlic, minced
- 1/2 cup Heavy cream, substitute with half-and-half for lighter sauce
- 1/2 cup Parmesan cheese, grated, freshly grated is best for flavor
- Salt and pepper, to taste
- Fresh basil, for garnish, can substitute with parsley if needed
Instructions
- Spiralize or julienne the zucchinis and set them aside.
- Cook the pasta according to package instructions; drain and set aside.
- Heat the olive oil in a large skillet over medium heat and sauté the garlic until fragrant.
- Add the zucchini to the skillet, cooking until tender (about 3-4 minutes).
- Stir in the heavy cream and bring to a simmer.
- Add the cooked pasta and Parmesan cheese, tossing everything to combine well.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh basil.
Notes
Use fresh zucchini for the best flavor and texture. Reserve a bit of pasta water to adjust the sauce consistency if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: zucchini pasta, vegetarian recipes, Italian cuisine, easy dinners, Stanley Tucci recipes