Ingredients
Scale
- 2 medium zucchinis, sliced into half-moons
- 2 cloves garlic, chopped
- 2 tablespoons olive oil
- 1 cup cream (whipping cream or half-and-half)
- 8 oz pasta (rigatoni or penne recommended)
- Salt, to taste
- Pepper, to taste
- Parmesan cheese, for garnishing (optional)
- Fresh basil, for garnishing (optional)
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to package instructions.
- While the pasta is cooking, heat olive oil in a large pan over medium heat.
- Add the sliced zucchini and sauté until golden and tender.
- Stir in the chopped garlic and cook until fragrant but not browned.
- Pour in the cream and stir to combine, letting it simmer.
- Scoop the cooked pasta directly from the pot into the pan with the zucchini sauce.
- Toss the pasta to coat it with the sauce, adding a spoonful of pasta water if it becomes too thick.
- Season with salt and pepper to taste, then serve immediately.
Notes
Feel free to sneak in extra veggies or use different types of pasta based on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg