- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 550 kcal
Quick summary
“A light and refreshing creamy pasta with zucchini and lemon, perfect for hot days.”
What you need to know
Combination of short pasta and zucchini for a mild and crunchy flavor
Ingredients
Main
- 200 g of short pasta (penne, fusilli, or farfalle)
- 1 medium zucchini, coarsely grated
- 1 clove of garlic, minced
- 1 tablespoon of butter or olive oil
- 100 ml of heavy cream (or requeijão)
- 30 g of grated parmesan cheese
- Zest and juice of 1/2 lemon
- Salt and black pepper to taste
- Fresh parsley or basil for finishing
Instructions
Principal
- Cook the pasta: In boiling salted water, cook the pasta until al dente. Reserve a ladle of the cooking water.
- Sauté the zucchini: In a large skillet, heat the butter with the garlic until golden. Add the grated zucchini and sauté for 3–4 minutes, until wilted.
- Assemble the sauce: Add the heavy cream, parmesan, zest, and lemon juice. Mix well until a creamy sauce forms. Adjust the salt and pepper.
- Incorporate the dough: Drain the pasta and add to the skillet. If necessary, use a little of the cooking water to loosen the sauce.
- Sirva: Finish with fresh herbs, more parmesan, and a drizzle of olive oil.
Chef's tips
Use ripe zucchini for a sweeter and less fibrous flavor
Variations
Include fresh basil leaves in the sautéed zucchini for a more herbal flavor.
Substitutions
Heavy cream can be replaced by condensed milk
How to store
The creamy pasta should be served immediately to ensure the best flavor and texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Can it be frozen?
It is not recommended to freeze this dish, as the texture of the pasta may change during thawing and reheating.
What to serve with
Serve the dish with a fresh lettuce and tomato salad for a contrast of textures and flavors
Frequently asked questions
Can this dish be made with alternative vegetables?
Yes, you can use other vegetables like carrots, broccoli, or mushrooms instead of zucchini, adjusting the cooking time as needed.
What if I don't have lemons?
You can use a regular lemon, but reduce the amount of juice to adjust the flavor.
What should I do with the leftover lemon juice?
You can use the remaining lemon juice to season other salads or soups, or mix it with water to make a refreshing lemonade.
Can I make this dish with another type of pasta?
Yes, you can use any type of short pasta, such as fusilli or farfalle, to adapt the recipe to your preferences.
