Creamy Pasta with Zucchini

Creamy zucchini pasta is a simple and creamy dish that combines the sweetness of the zucchini with the richness of the cream. It’s a quick dish to prepare, ideal for lunch or dinner.

Ingredients

• 320g pasta (penne, fusilli or spaghetti work well)
• 2 medium zucchini
• 200 ml cooking cream
• 1 garlic clove
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan to taste (optional)
• Fresh basil for garnish (optional)

Preparation

1. Wash the zucchini and cut them into thin rounds or julienne, depending on your preference.
2. In a large skillet, heat a drizzle of extra virgin olive oil and add the peeled garlic clove. Let the garlic turn golden to flavor the oil, then remove it.
3. Add the cut zucchini to the skillet and sauté over medium-high heat until lightly golden. Season with salt and pepper.
4. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package instructions for an al dente result.
5. When the zucchini are ready, lower the heat and add the cream. Cook over low heat for a few minutes, until the cream begins to thicken slightly. If desired, you can add a pinch of nutmeg at this point.
6. Drain the pasta and add it to the skillet with the zucchini and cream. Toss everything together for a couple of minutes so the pasta absorbs the sauce well.
7. Serve hot with a sprinkle of grated Parmesan and, if you like, a few fresh basil leaves.

Curiosities

Creamy zucchini pasta is a classic example of how Italian cuisine can be both simple and surprising. The use of cream can vary from region to region: in the north it tends to be used generously, while in the south it is more common to find pasta dishes with vegetables and fresh tomato. In any case, the creaminess of the cream pairs perfectly with the sweetness of the zucchini, creating a delicious balance.