If you’re looking for a weeknight dinner that feels like a breath of summer, Creamy Courgette Pasta is about to become your new go-to recipe. This dish beautifully combines delicate courgette (zucchini) with a luscious, lemony cream sauce that clings to every strand of pasta. It’s quick, comforting, and the kind of meal that impresses with minimal effort, bringing together freshness, richness, and brightness in every bite. Whether you’re cooking for family or friends, this pasta is guaranteed to win over hearts (and appetites) with its irresistible flavors.
Ingredients You’ll Need
The magic of Creamy Courgette Pasta lies in its simple, honest ingredients. Each element plays a role, from the silky olive oil to the zesty pop of lemon, creating a harmony of flavors and textures that’s hard to resist.
- Pasta (12 ounces linguine or penne): Choose your favorite shape; linguine hugs the sauce, while penne catches those creamy pockets beautifully.
- Olive oil (2 tablespoons): Adds richness and brings out the courgette’s natural sweetness.
- Courgettes/Zucchini (2 medium, grated): The star ingredient, lending a subtle earthy flavor and gorgeous green flecks.
- Garlic (3 cloves, minced): Delivers gentle warmth and depth to the sauce.
- Heavy cream (1/2 cup): Creates that signature velvety texture and luxurious mouthfeel.
- Parmesan cheese (1/4 cup, grated): Brings salty, nutty notes and helps thicken the sauce.
- Salt (1/2 teaspoon): Enhances all the wonderful flavors.
- Black pepper (1/4 teaspoon): Gives a touch of sharpness to balance the creaminess.
- Red pepper flakes (1/4 teaspoon, optional): Adds a gentle kick for those who love a bit of heat.
- Lemon zest (zest of 1 lemon): Lifts the dish with bright citrusy freshness.
- Lemon juice (2 tablespoons): Brings tang and balances the richness of the cream.
- Chopped fresh basil or parsley (for garnish): Adds a final burst of color and herby aroma.
How to Make Creamy Courgette Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to the package instructions until al dente. Don’t forget to reserve about half a cup of that starchy pasta water before draining — it’s the secret to achieving a silky, emulsified sauce later on. Once your pasta is ready, drain and set aside while you move on to the next step.
Step 2: Sauté the Courgettes
While the pasta is bubbling away, heat olive oil in a large skillet over medium heat. Add the grated courgettes, spreading them out so they cook evenly. Let them sizzle and soften for about 5 to 6 minutes, stirring occasionally, until they’re tender and just starting to turn golden in spots. This step builds a sweet, mellow flavor base for your Creamy Courgette Pasta.
Step 3: Add Garlic and Build the Sauce
Toss in the minced garlic and cook for another minute or two until it’s fragrant but not browned. Now, pour in the heavy cream, sprinkle in the Parmesan cheese, salt, black pepper, and a pinch of red pepper flakes if you like things a little spicy. Stir everything together and let it gently simmer for 2 to 3 minutes — you’ll see the sauce thicken and become irresistibly creamy.
Step 4: Brighten with Lemon
Once your sauce is smooth and dreamy, add the lemon zest and juice. This is where the dish truly comes alive! The citrus cuts through the richness and highlights the fresh courgette flavor, making the sauce feel light and vibrant.
Step 5: Combine and Finish
Add your cooked pasta directly into the skillet, tossing everything together so the noodles are coated in that beautiful sauce. If the mixture seems thick, gradually splash in some reserved pasta water until it reaches your desired consistency. Serve the Creamy Courgette Pasta hot, with a generous shower of chopped fresh herbs and extra Parmesan if you’re feeling indulgent.
How to Serve Creamy Courgette Pasta
Garnishes
A generous sprinkle of chopped fresh basil or parsley adds color and a lovely herbal note that complements the creamy sauce. Don’t shy away from an extra dusting of Parmesan, and if you like a bit of heat, a pinch of red pepper flakes on top is just the thing.
Side Dishes
Pair your Creamy Courgette Pasta with a crisp green salad dressed simply with lemon and olive oil, or some crusty bread to mop up every last bit of sauce. Roasted vegetables or grilled chicken are wonderful accompaniments if you want to turn dinner into a feast.
Creative Ways to Present
For a special touch, serve individual portions in shallow bowls with a lemon wedge on the side and a small sprig of basil perched on top. Or, twirl the pasta into neat nests for an elegant dinner party presentation. Creamy Courgette Pasta also makes a beautiful centerpiece piled high on a large platter, family-style.
Make Ahead and Storage
Storing Leftovers
Any leftover Creamy Courgette Pasta can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld even more overnight, making reheated leftovers just as satisfying as the first serving.
Freezing
While this pasta is best enjoyed fresh, you can freeze portions for up to a month if needed. Be aware that the creamy sauce may separate a bit upon thawing, but a good stir during reheating will help bring it back together.
Reheating
To reheat, add a splash of milk or cream to loosen the sauce, then warm gently on the stovetop over low heat, stirring often. Alternatively, microwave in short bursts, stirring between each interval to keep everything creamy and smooth.
FAQs
Can I use a different type Main Course
Absolutely! Creamy Courgette Pasta works with just about any pasta shape. Try penne, fusilli, or even spaghetti — just pick your favorite and enjoy.
Is there a way to make this dish lighter?
Yes, you can use half cream and half milk, or swap in Greek yogurt for a tangy, lighter sauce. The result is still delicious, with a little less richness.
Can I add protein to this recipe?
Definitely! Add cooked chicken, shrimp, or sautéed mushrooms to make your Creamy Courgette Pasta even heartier. Just toss them in with the pasta at the end.
What can I substitute for courgette?
If you don’t have courgette on hand, try grated yellow squash or even finely chopped spinach for a similar texture and mild taste.
How do I prevent the sauce from becoming too thick?
The reserved pasta water is your best friend! Add a splash at a time while tossing the pasta until you reach the perfect creamy consistency.
Final Thoughts
There’s something truly special about this Creamy Courgette Pasta — it’s comforting, easy, and endlessly satisfying. Give it a try, and don’t be surprised if it becomes a regular favorite in your kitchen rotation!
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Creamy Courgette Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This creamy courgette pasta is a delicious and comforting vegetarian Italian-inspired dish featuring tender zucchini grated and sautéed with garlic, then combined with a rich Parmesan cream sauce and a bright hint of lemon. Perfect for a quick weeknight dinner or a light summer meal, it balances creamy texture with fresh flavors and can be customized with optional proteins.
Ingredients
Pasta and Sauce
- 12 ounces pasta (such as linguine or penne)
- 2 tablespoons olive oil
- 2 medium courgettes (zucchini), grated
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Flavorings and Garnish
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Chopped fresh basil or parsley for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set the pasta aside.
- Sauté the Courgettes: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the grated courgettes and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly golden brown.
- Add Garlic and Make Sauce: Stir in the minced garlic and cook for an additional 1 to 2 minutes until fragrant. Then add the heavy cream, grated Parmesan cheese, salt, black pepper, and red pepper flakes if using. Let the sauce simmer gently for 2 to 3 minutes, allowing the flavors to meld.
- Incorporate Lemon: Add the zest and juice of one lemon to the sauce, stirring well to combine and enhance the freshness and brightness of the dish.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss to coat evenly with the creamy courgette sauce. Gradually add the reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Serve and Garnish: Serve the pasta hot, garnished with freshly chopped basil or parsley and additional grated Parmesan cheese if desired.
Notes
- For a lighter version, substitute half of the heavy cream with milk or use Greek yogurt instead.
- Add cooked chicken, shrimp, or sautéed mushrooms for extra protein.
- If you prefer a spicy kick, increase the amount of red pepper flakes.
- Use gluten-free pasta to make this dish gluten-free.
- Fresh herbs like thyme or oregano can be used as an alternative garnish.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4 g
- Sodium: 340 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 35 mg
