Creamy Zucchini Pasta Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 pound pasta (ditalini, rigatoni, or orecchiette work well)

2 tablespoons olive oil

2 tablespoons butter

1 small shallot (finely diced)

4 cloves garlic (minced)

2 medium zucchini (grated)

1 teaspoon kosher salt

½ teaspoon black pepper

½ cup heavy cream

¾ cup freshly grated Parmesan cheese

Zest of 1 lemon

Juice of ½ lemon

½ cup reserved pasta water (plus more if needed)

1 cup panko breadcrumbs

2 tablespoons butter

1 teaspoon garlic powder

pinch of salt

Directions

Bring a large pot of salted water to a boil.

Cook the pasta until al dente according to the package directions. Reserve ½ cup of the pasta water before draining.

While the pasta cooks, melt the butter in a small skillet over medium heat.

Add the panko, garlic powder, and a pinch of salt. Cook for 3–5 minutes, stirring frequently, until the breadcrumbs are golden brown and crispy. Transfer to a bowl so they don't continue cooking.

Heat the olive oil and butter in a large skillet over medium heat.

Add the shallot and cook for 3–4 minutes until softened.

Stir in the garlic and cook for 30 seconds, until fragrant.

Add the grated zucchini, salt, pepper, and red pepper flakes. Cook for 10–12 minutes, stirring occasionally, until the zucchini has released its moisture and cooked down into a soft, jammy consistency.

Reduce the heat to low.

Stir in the heavy cream, Parmesan, lemon zest, and lemon juice.

Add a splash of the reserved pasta water and stir until the cheese has melted into a smooth, creamy sauce.

Add the cooked pasta to the skillet.

Toss until every piece is coated, adding more reserved pasta water as needed until the sauce is silky and glossy.

Taste and adjust with additional salt, black pepper, or lemon juice.

Divide the pasta among bowls and top with the crispy garlic breadcrumbs.

Serve immediately while the breadcrumbs are warm and crunchy.