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creamy zucchini linguine in a light grey bowl with a brown rim next to linguine, olive oil and garlic.
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5 from 1 vote

Creamy Zucchini Pasta

This creamy zucchini linguine is fresh and light in taste and works wonderfully for a spring or summer evening meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Dish
Cuisine: American, British, Italian
Diet: Vegetarian
Servings: 2 servings
Calories: 415kcal
Author: Claire

Equipment

Ingredients

  • 4 oz pasta *I use linguine
  • 1.5 large zucchini diced
  • 1 tablespoon olive oil
  • ½ white onion diced
  • 1 clove garlic minced or finely diced
  • ¼ cup heavy cream
  • large handful fresh mint chopped
  • handful fresh basil torn
  • 1 tablespoon apple cider vinegar
  • salt
  • black pepper

Instructions

  • Cook the pasta according to packet instructions, taking off the heat a minute before it is al dente. Reserve a cup of the pasta water.
  • While the pasta is cooking, heat the olive oil in a pan and add the onion and garlic and cook for 4-5 minutes until the onion has softened.
  • Add the zucchini to the skillet and fry for a few minutes until it has started to soften. Then add the heavy cream, herbs, apple cider vinegar, salt and black pepper. Spoon in some of the reserved pasta water a tablespoon at a time until you have a creamy sauce. Increase the heat so it is very lightly bubbling (not boiling) and cook for 4-5 minutes, adding more pasta water as required.
  • Use tongs to place the pasta in the skillet, and toss through the sauce so it is coated. Continue to cook for a few minutes, adding more pasta water if required.
  • Garnish with fresh herbs and more black pepper to taste. Serve immediately and enjoy!

Notes

  • Be sure to use heavy cream for the sauce. If you are in the UK, you want to use double cream rather than single cream. The latter is likely to split.
  • Don't forget to reserve the pasta water! It helps thin the sauce, as well as make it creamy from the starch. You may not need a whole cup, but have that amount if you need it.
  • Use more garlic and herbs for a punchier flavour if you like.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list, histamine
All ingredients in this recipe score a '0' on the SIGHI list, with the exception of:
  • wheat (in the pasta), which scores '1'.
  • apple cider vinegar, which scores '1'.
  • garlic, which scores '1'.
  • black pepper, which scores 2.

Nutrition

Calories: 415kcal | Carbohydrates: 50g | Protein: 10g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 25mg | Potassium: 584mg | Fiber: 4g | Sugar: 7g | Vitamin A: 732IU | Vitamin C: 29mg | Calcium: 62mg | Iron: 1mg