Pasta with Creamy Zucchini Sauce 

This lush and satisfying pasta elevates humble zucchinis into a velvety, indulgent sauce that coats every strand of long pasta. It’s comfort food at its finest—rich with cream, Parmesan, garlic, and onion—yet creatively sneak-peeks extra veggies under creamy disguise. The zucchini melts down, releasing moisture to form a light, luscious base that gets thickened with cream and broth. Canned or fresh corn adds pockets of sweetness, while the tossing technique ensures the pasta absorbs all flavours. Ready in just 25 minutes, this recipe is ideal for busy weeknights or weekend cozy dinners, effortlessly turning garden produce into a dinner showstopper 

Ingredients

• 50 g (3 Tbsp) unsalted butter
  
  

• 2 garlic cloves, minced
  
  

• ½ small onion, finely sliced
  
  

• 600 g (about 1.2 lb) zucchini (courgettes), grated
  
  

• ½ tsp salt, plus extra for pasta water
  
  

• ½ tsp black pepper
  
  

• 1 cup (240 ml) heavy cream
  
  

• ¾ cup chicken or vegetable stock/broth
  
  

• ¾ cup finely grated Parmesan cheese
  
  

• 1 cup corn (canned, drained, or fresh kernels)
  
  

• 300 g long pasta (spaghetti, bucatini, fettuccine)
  
  

• Extra Parmesan and fresh basil or bacon bits to garnish (optional)
  
  

Directions

1. Bring a large pot of salted water to a rolling boil.
   
   

2. Meanwhile, heat butter in a large skillet over medium-high heat. Add garlic and onion; sauté until onion just turns golden (about 1½ minutes)
   
   

3. Add grated zucchini, salt, and pepper; cook for 2 minutes until the zucchini collapses and releases moisture
   
   

4. Stir in cream, broth, Parmesan, and corn; bring just to a simmer, then reduce heat and cook 3 minutes until slightly thickened
   
   

5. Cook pasta until 2 minutes shy of al dente (follow box instructions minus 2 minutes). Drain, reserving a cup of pasta water.
   
   

6. Add pasta to skillet, tossing vigorously for 2 minutes (leveraging reserved water if needed) until sauce clings to strands and the pasta finishes cooking in the sauce
   
   

7. Serve immediately with extra grated Parmesan, fresh basil, and optional crispy bacon or pangrattato.
   
   

Nutrients (per 1½‑cup serving, yield approx. 4–6 servings)

• Calories: ~631 kcal
  
  

• Carbohydrates: 62 g
  
  

• Protein: 18 g
  
  

• Fat: 35 g (Sat 21 g)
  
  

• Fiber: 4 g
  
  

• Sodium: 547 mg
  
  

• Sugar: 7 g
  
  

• Potassium: 729 mg