Creamy Zucchini Pasta

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This creamy zucchini pasta is so delicious! Made with a creamy and delicate sauce loaded with zucchini, fresh basil, spinach, Greek yogurt, and ricotta, then topped with corn and burrata cheese. This zucchini pasta is gorgeous and tastes just like summer.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 624kcal

Author: Tania

Equipment

Blender

Ingredients

For the creamy zucchini sauce:

3 medium zucchini, sliced about 4 heaping cups
½ a medium yellow onion, finely diced
5 cloves fresh garlic, minced
Olive oil for sauteing
1 cup Greek yogurt at room temperature
1 cup ricotta cheese
1 cup fresh baby spinach packed
½ cup fresh basil packed
Juice of ½ a lemon plus the zest
Salt and pepper to taste

For the rest of the dish:

1 pound fettuccine pasta or spaghetti, linguine
¼ cup corn kernels for garnish, fresh or frozen
Lemon zest for garnish
Fresh basil, sliced for garnish
1 ball burrata cheese for serving

Instructions

Cook pasta: In a pot with generously salted water, cook the pasta until al dente according to package directions. Reserve about 1 cup of pasta water (or more if you want, just in case). Drain the rest, then set aside.
Saute zucchini mixture: Meanwhile, over medium heat in a large pan, heat a few drizzles of olive oil and cook the onions for about 3 minutes until softened. Then, add the sliced zucchini and minced garlic, and cook for another 3-5 minutes until tender. Reserve a few pieces of sauteed zucchini for garnish.
Add to blender: Into a large blender, add the sauteed zucchini mixture, ½ a cup of the reserved pasta water, Greek yogurt, ricotta cheese, baby spinach, basil, plus the zest and juice of ½ a lemon.
Blend until smooth: Blend on high speed until smooth and the color is uniformly light green. It should take about 1 minute or a little longer for the sauce to fully incorporate. Season with salt and pepper, adjust consistency if needed, then blend for another few seconds.
Return sauce to pan: Return the blended zucchini sauce into the pan to gently warm it up over medium-low heat. Note: Don't bring it to a boil, as high heat can cause the yogurt in the sauce to split.
Add pasta: Return the pasta and toss with the sauce until coated. If needed, add a splash of the reserved pasta water to finish the sauce. Turn off the heat.
Prep the toppings: In a small skillet, sauté corn for just 2 minutes over high heat to give it a quick char.
Garnish and serve: Top the creamy zucchini pasta with torn burrata cheese, the corn, the reserved sautéd zucchini, fresh basil, a few drizzles of olive oil, and lemon zest. Enjoy!

Notes

Zucchini: Use firm, medium zucchini. Large ones contain too much water and seeds. Don’t use yellow squash for this recipe.
Blend well continuously for about one minute or so in a large blender to guarantee a smooth, silky texture.
Warm up the sauce, but do not let it boil. Warm the blended sauce gently over low heat. High heat can cause the yogurt to split.
Reserve pasta water. You need it for the sauce. I used about ½ cup, but save a little more just in case. If you forgot, you can instead use broth or even half-and-half.
Use fresh greens: Use fresh baby spinach and basil for color and flavor. Do not use frozen.
Make Ahead: Blend the sauce up to 1 day in advance, store in the fridge, and warm gently before tossing.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Warm gently over low heat on the stovetop, adding a splash of water or broth to loosen.
Freezing is not recommended. The dairy base will separate and turn grainy when thawed.

Substitutions and Variations

Replace ricotta with extra Greek yogurt if you’d like, but add extra seasoning to balance the increased tanginess.
Pasta: Fettuccine, spaghetti, or linguine are ideal, but textured short pasta like cavattappi, rigatoni, or rotini also work well for the sauce to cling.
Add a protein: Top with grilled chicken, marinated shrimp, or your favorite protein to make it a heartier meal.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition