Easy No-Cream "Creamy" Zucchini Pasta Recipe Is Pure Genius by Jan Mostrom

As fall is ushered in, I love that there are still some summer vegetables left to make into healthy and wonderful dinners (and lunches!). Zucchini is still plentiful, and who doesn't love a creamy pasta meal without any heavy dairy ingredients?

This easy no-cream pasta recipe hits the spot because it gets it creaminess from roasted zucchini and garlic without any need for added cream. The delicious zucchini dish also comes together so easily, with the majority of time just waiting for the vegetables to roast.

Here is your shopping list for this genius pasta dinner: an onion, garlic, fresh zucchini, olive oil, broth (chicken or vegetable), Parmesan cheese, pasta and crushed red pepper flakes if you want a touch of spice. Serve this vegetarian, dairy-free recipe for dinner with your favorite side dishes.

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Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time 40 minutes
Servings: 4

Ingredients

• 1 large onion, cut into 1/2-inch wedges
• 6 cloves garlic, smashed
• 3 - 4 medium zucchini, peels on, sliced in 1/4-inch rounds
• 2 tablespoons extra virgin olive oil
• 1/2 cup broth (chicken or vegetable)
• 1/2 cup freshly grated Parmesan cheese
• 1 pound (16 ounces) pasta
• crushed red pepper flakes, optional

Helpful Products

• Cutting Board
• Chef Knife
• Measuring Cups
• Salt and Pepper
• Baking Sheet
• Mixing Bowl
• Blender
• Grater
• Parchment Paper
• Pasta Pot

Recipe Notes

• Try this recipe with yellow crookneck squash.

• Store the leftovers in an airtight container.

• Try cavatappi, fusilli or rigatoni pasta for this recipe (or use your favorite, including gluten-free pasta). 

Here's how to make it: 

1. Line a large baking sheet with parchment and add zucchini, smashed garlic and onion wedges. Drizzle the vegetables with olive oil, salt and pepper, and toss to combine.
   
2. Place in a preheated 425-degree F oven and cook until the vegetables are soft, mixing them up halfway through.
   
3. While the vegetables roast place a large pot of water with a dash of salt on the cooktop on high to boil. Cook the pasta according to package directions to al dente, about 1 to 2 minutes less than the recommended cooking time.
   
4. When pasta is cooked reserve about 1 cup of the water, then drain and return pasta back to the pot. Drizzle a bit of olive oil on the warm pasta and toss to prevent it from sticking together.
   
5. When the vegetables are golden and tender remove them from oven and place into a blender with the Parmesan and broth.
   
6. Puree until smooth. Taste and add more salt and pepper, if needed, or some crushed red pepper flakes.
   
7. Pour the sauce over the pasta and mix to combine. Taste and adjust seasonings.
   
8. Top with another sprinkle of Parmesan and enjoy!
   

Nutrition Facts Per Serving

Calories: 478

Total Fat: 13.1g

Saturated Fat: 3.5g

Cholesterol: 93mg

Sodium: 271mg

Total Carbohydrate: 71.7g

Dietary Fiber: 2.3g

Total Sugars: 3.9g

Protein: 20.3g

Vitamin D: 0mcg

Calcium: 180mg

Iron: 5mg

Potassium: 672mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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