CREAMY Zucchini Pasta | HEALTHY & Delicious 20 Minute Recipe

This CREAMY Zucchini Pasta is what healthy and delicious food is all about. It’s made with simple everyday ingredients, packed with a ton of great flavors and all done in about 20 minutes. Serve it next to some slices of crusty bread and a bottle of Spanish white wine for a complete meal.

To make the creamy zucchini sauce I used a hand blender. But you can also use a food processor, stand-up blender or even a nutribullet. Either way, make sure to cool the ingredients for about 5 minutes before you puree them. This will allow the flavors to further develop.

For the pasta, I used penne pasta. But any type of pasta works with the creamy zucchini sauce. Just make sure to check the package instructions. That way you perfectly cook your pasta al dente. For the cheese I used Manchego cheese, but you can use any cheese you like or have on hand.

TIPS & TRICKS to Make this Recipe: Make sure to save some of the water the pasta was cooked in. This way if your creamy zucchini sauce dries up or is too thick, just add in a splash and it will bring that creamy goodness back.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL I USED (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make this CREAMY Zucchini Pasta

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CREAMY Zucchini Pasta

Course Main Course

Cuisine Mediterranean

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 358 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 onion
• 5 cloves garlic
• 2 zucchini
• 1/2 tsp dried thyme .50 grams
• 1/2 cup grated manchego cheese 60 grams
• 8 oz penne pasta 225 grams
• sea salt & black pepper

EXTRAS

• grated cheese for garnish
• fresh parsley for garnish

Instructions

1. Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

2. At the same time, heat a large fry pan with a medium heat and add in the olive oil

3. Roughly chop the onion, roughly chop the garlic and cut the zucchini into small bite-size pieces

4. Add the chopped ingredients into the hot fry pan, mix every 1 to 2 minutes, after about 5 minutes and the onion is translucent, add in the dried thyme and season with sea salt & black pepper, mix together, then add in 1 cup (240 ml) water and raise to a high heat, simmer for 5 minutes or until the zucchini is translucent, then remove the pan from the heat and set aside

5. While the ingredients in the pan are cooling off, move back to the stock pot, once the water comes to a boil add in the pasta, mix every 2 to 3 minutes so the pasta evenly cooks

6. Once the ingredients in the fry pan have slightly cooled, about 5 minutes, transfer everything into a tall plastic cylinder, using a hand belnder, puree the ingredients until you get a creamy puree

7. Heat the same fry pan with a low-medium heat and add in the zucchini puree, then grab some of the boiling water from the pasta and whisk it into the sauce, about 1/2 cup to 1 cup (120 ml to 240 ml) or until you get a creamy sauce

8. Once the pasta is cooked al dente, transfer it directly from the stock pot into the pan with the sauce, it's ok if some of the pasta water get's into the creamy sauce, then remove the pan from the heat

9. Add in the grated cheese and mix until well mixed, serve directly out of the pan or transfer into serving dishes, topped off with a kiss of grated cheese and fresh parsley, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

CREAMY Zucchini Pasta

Amount Per Serving

Calories 358 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 11mg4%

Sodium 232mg10%

Potassium 461mg13%

Carbohydrates 51g17%

Fiber 3g13%

Sugar 5g6%

Protein 13g26%

Vitamin A 310IU6%

Vitamin C 21mg25%

Calcium 154mg15%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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