Creamy Zucchini Pasta

This zucchini pasta recipe is lusciously creamy, flavored with Parmesan and Pecorino cheese, basil and lemon zest. A tasty simple dinner!

Got a bit of zucchini on hand? Here’s one way to turn it into dinner: this Creamy Zucchini Pasta recipe! It’s luxuriously creamy, coating the noodles in a silky Parmesan and Pecorino sauce. Add rounds of savory sautéed zucchini, garlic, lemon zest and a pop of herbaceous basil, and each bite is a symphony of flavor. We like to garnish with crunchy breadcrumbs for a pop of texture. This one was so satisfying, we couldn’t stop sneaking bites from the skillet before serving! Here’s how to whip up this summery recipe at home.

Ingredients for this zucchini pasta recipe

There are loads of ways to make a zucchini pasta dish, ranging from classic to creative spins. Of course, you can spiralize this green veggie into those popular noodles (yep, zoodles!). But for our spin, we prefer a more classic Italian-inspired vibe. This zucchini pasta recipe features thin rounds of zucchini, sautéed until juicy and savory, combined with a silky creamy sauce flavored with Parmesan and Pecorino. Toss in basil, garlic and lemon zest and it’s a party with the VIP ingredients of summer. Here’s what you’ll need for this recipe:

Pasta noodles: We like long noodles like spaghetti or bucatini here. But it also works with short noodles like rigatoni or penne!
Zucchini: Look for medium thin zucchini, which makes easy-to-eat rounds. If all you have is large zucchini, slice them into half moons.
Garlic
Olive oil
Butter
Onion powder and salt
All purpose flour
Milk
Lemon zest
Parmesan and Pecorino Romano cheese
Basil leaves, for garnish
Italian panko, for garnish (optional)

For the pasta: use short or long

This zucchini pasta works with any type of pasta noodle, making it endlessly versatile! We like it with a long noodle like spaghetti or bucatini because it gives a more elegant feel. But that’s not to say it’s not delicious with a short noodle. What not to choose? Don’t use angel hair: it absorbs too much of the sauce and gets clumpy. Here are some top choices for noodles for this zucchini pasta:

Spaghetti
Bucatini (hollow spaghetti: a top choice!)
Fettucine
Linguine
Rigatoni (our top choice for short pasta)
Gemelli
Penne
Medium shells
Fusilli (spirals)
Farfalle (bowties)

Tips on making zucchini pasta

Ready to make this zucchini pasta? Jump down to the recipe below. Or, here are a few notes on the process to keep in mind while you’re making it:

This recipe uses 3 pots: a large pasta pot, large skillet for the zucchini, and small or medium saucepan for the cream sauce. Don’t worry: it’s worth dirtying the 3 for the amount of flavor here!
When sautéing the zucchini, flip the slices often so they all get evenly brown. It takes a little patience because you’ll have a few layers of zucchini. It doesn’t have to be perfect! Try not to overcook them or it can become mushy.
The cream sauce comes together quickly. Plan to spend 5 minutes of undivided attention at the stove for the sauce.

Don’t forget the garnish

Keep in mind: this zucchini pasta recipe looks a little plain without the garnish! So don’t leave it out! It adds both flavor and visual style. Here’s what to do:

Load the pasta onto a plate. Try to get a good mix of pasta and zucchini (which can be hard with long noodles!).
Add chopped basil. This brings in the final fresh, herby flavoring to the dish. Bonus side note: basil turns brown in the fridge, so keeping it as a garnish helps the look of leftovers.
Sprinkle with Italian panko if desired (or Parmesan cheese). We love the crunch of a little breadcrumbs on top! Italian panko are seasoned with Italian herbs: you can also use plain panko or breadcrumbs. Or, use some additional grated or shredded cheese.
Add fresh ground black pepper and/or red pepper flakes. A hint of spice adds the final seasoning.
If desired, add extra lemon zest. It looks nice and punchy, but it’s not required.

Ways to serve zucchini pasta (and a note on portion size)

This zucchini pasta is a tasty summer dinner recipe! Keep in mind: the portion size is modest at 8 ounces pasta for 4 servings. If you’re serving as a main dish, add some additional protein or side dishes to make it a filling meal. Got very hungry eaters? Make sure to add protein, have filling sides or double it and use 1 pound of pasta. Here are a few serving suggestions:

Add protein to the pasta like cooked chicken, sauteed shrimp, or white beans (seasoned lightly before adding)
Serve with a protein-packed side like Easy White Beans, Easy Cannellini Beans, or Easy French Lentils
Add a veggie side like French Green Beans, Green Beans Almondine, Sauteed Spinach or Sauteed Rainbow Chard
Serve with summer salads like Classic Three Bean Salad, Fresh Peach Salad, Classic Corn Salad, Cucumber Salad, or Green Bean Salad.

More zucchini recipes

Love this summery green veggie? Here are some of our favorite zucchini recipes for using it:

Make a meal with Easy Zucchini Boats
Try Perfect Sauteed Zucchini or Baked Zucchini
Bake up a pan of Perfect Zucchini Lasagna
Try Best Zucchini Bread or Easy Zucchini Muffins

This zucchini pasta recipe is…

Vegetarian. For gluten-free, use gluten-free pasta.