Quick and light creamy zucchini pasta is the ideal dish for those looking for a tasty yet healthy and not too caloric solution.
Today I propose a recipe that recalls spring and summer, colorful yet light and tasty, without guilt.
This dish is perfect for a summer dinner or as a quick yet satisfying solution during the week.
The preparation is super quick; it’s another of my “no-brainer” and “no-stress” recipes, which I always made for my daughter when she started obsessively asking “when are we eating?”
If you prefer a 100% plant-based version, I recommend trying vegan parmesan: super easy to make at home and full of flavor, you won’t miss the original, step-by-step recipe in the tips section.
Pasta, for me, is always a good solution for adults and children; everyone loves it, and cooked this way, you’ll easily get your kids to eat vegetables.
Enough talk, let’s prepare quick and light creamy zucchini pasta together, oh boy, it’s good!
– Pinterest click HERE
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients: Quick and Light Creamy Zucchini Pasta
- 5.6 oz pasta
- 12.35 oz zucchini
- 2 tbsps grated parmesan (see vegan alternative in the tips)
- 1/2 onion
Tools: Quick and Light Creamy Zucchini Pasta
- 1 Pan
- 1 Pot
- 1 Cutting Board
Steps: Quick and Light Creamy Zucchini Pasta
Chop an onion into small pieces.
Cut the zucchinis. I used light ones that are small; there were about 8, approximately 350 grams in total. For the “cream,” I used five and set aside three for later use.
In a pan, sauté the onion, add the zucchinis, cook for a few minutes, then transfer to a blender.
Blend the cooked zucchinis, toss the pasta, and the dish is practically ready.
Transfer the remaining three chopped zucchinis to a pan.
Add the zucchini cream.
Drain the pasta al dente and finish cooking it in the pan, adding a few tablespoons of cooking water to make everything creamier without resorting to cream or other heavy fats.
For a final touch, you can add grated parmesan or shaved ricotta salata, which will melt with the heat of the pasta, creating a deliciously creamy yet light dish.
A perfect dish for a summer dinner or as a quick yet satisfying solution during the week.
Tips.
To make the pasta vegan, you can replace parmesan with this alternative:
Ingredients:
1.8 oz of cashews, peeled almonds, or walnuts (or a mix)
2 tablespoons of nutritional yeast flakes
1/2 teaspoon of fine salt
(Optional) 1/4 teaspoon of garlic powder
Method:
Place all ingredients in a blender or food processor.
Pulse briefly until you get a consistency similar to grated parmesan.
Store in a tightly closed glass jar, in the fridge, for up to 2-3 weeks.
How to use it:
On pasta, like classic grated cheese.
FAQ (Questions and Answers)
Don’t like onions?
You can replace it with half a clove of crushed garlic.
Storage?
You can consume it in the evening, storing it in an airtight container
Vegan version?
Replace parmesan with a vegan “cheese.”
