Zucchini season will be coming soon, and you know what they say: when you have zucchini, you always have a lot of zucchinis! Best find some novel ways to use it! Creamy Zucchini Pasta is a good start! The pasta is tender and in a creamy, sharp, cheesy sauce that complements the garden juiciness of the zucchini slices. It’s a speedy, rich, and buttery dish that makes the most of a garden staple, and then some! This Creamy Zucchini Pasta will be a summertime favorite from here on out!
Ingredients
- 8 ounces spaghetti
- 2 tablespoons olive oil, plus more, to taste
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 teaspoon kosher salt, divided, plus more, to taste
- 1/4 teaspoon onion powder
- 4 cloves garlic, minced
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups 2% milk
- 1/2 cup parmesan cheese, shredded, plus more, to taste, for topping
- 1/4 cup Pecorino Romano cheese, shredded
- 1 teaspoon lemon zest
- 1/4 cup basil leaves, chopped, for topping
- 2 tablespoons Italian seasoned panko breadcrumbs, for topping
Directions
Step 1 –Bring a salted pot of water to a boil.
Step 2 –Add the spaghetti to the water and cook to al dente, according to package directions.
Step 3 –Drain the spaghetti and toss with a drizzle of the extra olive oil.
Step 4 –In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat.
Step 5 –Add the zucchini slices to the skillet and cook, covered, for 1 minute.
Step 6 –Add 1/2 teaspoon of the kosher salt and the onion powder to the zucchini slices and stir to combine.
Step 7 –Reduce the heat and cook the zucchini slices, continuously flipping and shifting them so they’re evenly cooked, until most of them are tender and browned, about 5-7 minutes.
Step 8 –Add the minced garlic to the zucchini slices and cook until the garlic is fragrant, about 1 minute.
Step 9 –In a medium saucepan, melt the butter over medium heat.
Step 10 –Add the flour to the butter and whisk constantly for 1 minute.
Step 11 –Add the milk to the flour mixture, a little at a time, and whisk continuously.
Step 12 –Increase the heat and continue whisking until the sauce begins to bubble and thicken, about 2-4 minutes.
Step 13 –Add 1/2 cup of the parmesan cheese, the Pecorino Romano cheese, the lemon zest, and the remaining 1/2 teaspoon salt to the milk mixture and stir to combine.
Step 14 –Add the cooked spaghetti and the flour mixture to the zucchini slices and stir to combine.
Step 15 –Garnish the pasta with the chopped basil, the breadcrumbs, and the extra parmesan cheese.
Step 16 –Serve.
