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A plate holds a nest of spaghetti pasta garnished with mint leaves and parmesan cheese.
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Zucchini Pasta Recipe

A delicious, creamy pasta the whole family will love.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 710kcal

Equipment

  • 1 hand grater
  • 1 Colander
  • 1 large pot
  • 1 large pan
  • 1 Wooden Spoon (or spatula)
  • 1 Cutting board
  • 1 Knife
  • 1 set of measuring cups
  • 1 set of measuring spoons

Ingredients

  • 1½ lbs. zucchini
  • 1 lb. dry spaghetti
  • 1 cup heavy cream
  • 2 tbsp. oil
  • salt and pepper to taste
  • fresh mint leaves (chopped - as much as you like)

Instructions

  • Gather your ingredients.
    Individual ingredients for this Zucchini Pasta Recipe on a white background.
  • Start by preparing your zucchinis. Wash and dry them thoroughly, then cut off the ends. Using a box grater, grate 2 of the zucchini on the smallest hole, creating tiny shreds of zucchini. Next, switch to the medium-sized hole and grate the other two zucchini, creating thin zucchini noodles. Place the grated zucchini in a colander and squeeze out any excess water. Set aside.
    Julienned zucchini on a cutting board next to a grater,
  • Fill a large pot with water and bring it to a boil. Add a tablespoon of salt to the water and stir until dissolved. Once the water is boiling, add the spaghetti and stir occasionally. Cook the spaghetti according to the package instructions until it's al dente. Drain and set aside.
    Spaghetti pasta in a strainer.
  • While the spaghetti cooks, let's prepare the sauce. In a separate pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the finely grated zucchini and sauté for a few minutes until it begins to soften. Be sure to keep stirring so it doesn't stick to the pot.
    Zucchini pasta in a skillet with oil.
  • Next, pour the cream, season with salt and pepper to taste, and stir everything together. Reduce the heat to low and let the sauce simmer for 5-10 minutes until it thickens slightly.
    Cream added to cooked zucchini in a skillet.
  • Add the cooked spaghetti to the pot with the zucchini sauce. Use a pair of tongs or a large spoon to toss everything together until the spaghetti is fully coated with the sauce.
    Spaghetti pasta added to creamy zucchini in a skillet.
  • Finally, add the zucchini noodles and chopped mint to the pot and stir gently to combine. The zucchini noodles only need a minute or two to cook, so be careful not to overcook them. Once they're heated through, remove the pot from the heat.
    Fresh mint leaves added to creamy pasta in a skillet.
  • Serve your zucchini pasta hot, garnished with extra mint leaves if desired. You can also sprinkle some vegan parmesan cheese on top for extra flavor. Enjoy!
    An overhead view looking down onto a nest of pasta on a plate, garnished with fresh mint leaves.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 710kcal | Carbohydrates: 92g | Protein: 19g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 36mg | Potassium: 753mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1215IU | Vitamin C: 31mg | Calcium: 90mg | Iron: 2mg