Creamy Zucchini Pasta

Hi, friends! It’s that time in the summer where there is an abundance of zucchini at the farmer’s markets, in the grocery stores – everywhere it seems! It can almost be overwhelming if you want to eat what’s fresh each week, but don’t know what to do with this much zucchini. Can you tell I have a lot?! 🙂

I tend to make a lot of different types of sweet and savory zucchini dishes, so I always have zucchini on hand. Even more so this time of year. But, I wanted something new. Something fresh. Something tasty! And then, as if my mind was bring read, I saw a video on this Zucchini Pasta from What Gabby’s Cooking. It uses SO much fresh zucchini. It makes food green, which my kids think is great. And, AND, it’s dynamite tasting! What’s not to love about all that!

I will say that this recipe does use a few different pots/pans, but it’s truly worth it! Really what you end up tasting is great fresh pasta, with a creamy, earthy flavor. And that to me is worth it.

Tell me, what’s your favorite summer pasta dish? I’d love to hear in the comments below. Happy cooking!

Creamy Zucchini Pasta

Servings: 6
Time: 30 minutes
Difficulty: easy
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Ingredients

For the Zucchini Sauce:

4 zucchini, cut into medium cubes (~2 lbs.)
½ teaspoon kosher salt plus more to taste
4 tablespoon olive oil, divided
2 teaspoon Italian seasoning
2 cloves garlic
2 cups fresh spinach
¼ cup grated parmesan cheese
½ cup ricotta
juice of 1 lemon, plus more to taste

For the Pasta:

1 pound pasta
Kosher salt
½ cup pasta water

To Serve:

Basil
Parmesan Cheese
Lemon Zest
Red Pepper Flakes
Olive Oil

Directions

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and tuscan seasoning. Cook for about 10 minutes, stirring occasionally, until the zucchini is golden and caramelized. Add the spinach and let it wilt. Stir in the garlic and cook for 30 seconds more. Remove from heat.

Transfer the zucchini mixture to a blender. Add the parmesan, ricotta, remaining 2 tablespoons of olive oil, and a squeeze of lemon. Blend until smooth. Taste and season with more salt if needed. Set aside.

Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving ½ cup of the pasta water. Drain and return the pasta to the pot.
Toss the pasta with the zucchini sauce, adding pasta water as needed until the sauce is creamy and coats the noodles evenly.
Serve immediately, topped with fresh basil, shaved parmesan, lemon zest, red pepper flakes, and a drizzle of olive oil.