Sometimes I just want something creamy — but not heavy. You know, the kind of meal that feels indulgent yet still light enough to enjoy on a weekday night. That’s how this pasta came to life: perfectly al dente spaghetti coated in a silky cream sauce with bits of golden sautéed zucchini scattered throughout. The first time I made it, it was a total win, and honestly, it’s been a favorite ever since.
What I love most about this dish is how simple it is. You only need a few ingredients — spaghetti, zucchini, fresh cream, garlic, olive oil, and of course, parmesan cheese — but somehow, they come together to create something that tastes like you put in way more effort. It’s rustic and comforting, but there’s also something a little elegant about it. Each bite gives you a bit of everything: the slight bite of zucchini, the smoothness of the cream, and the salty little punch from the parmesan.
The real trick is in how you cook the zucchini. Don’t overdo it — you want them just golden and soft, still holding a bit of their shape. That light crispness keeps the dish fresh instead of soggy. Once they’re ready, add the cream slowly over low heat, and stir gently until the sauce turns rich and smooth. No rushing, no curdling — just calm and steady cooking.
Right before serving, I like to throw in some chopped basil or parsley for a fresh touch. And if the evening’s a little chilly, a pinch of red pepper flakes gives it a nice bit of warmth. The parmesan, though — that’s non-negotiable. It’s what ties everything together.
Sometimes I just want something creamy — but not heavy. You know, the kind of meal that feels indulgent yet still light enough to enjoy on a weekday night. That’s how this pasta came to life: perfectly al dente spaghetti coated in a silky cream sauce with bits of golden sautéed zucchini scattered throughout. The first time I made it, it was a total win, and honestly, it’s been a favorite ever since.
What I love most about this dish is how simple it is. You only need a few ingredients — spaghetti, zucchini, fresh cream, garlic, olive oil, and of course, parmesan cheese — but somehow, they come together to create something that tastes like you put in way more effort. It’s rustic and comforting, but there’s also something a little elegant about it. Each bite gives you a bit of everything: the slight bite of zucchini, the smoothness of the cream, and the salty little punch from the parmesan.
The real trick is in how you cook the zucchini. Don’t overdo it — you want them just golden and soft, still holding a bit of their shape. That light crispness keeps the dish fresh instead of soggy. Once they’re ready, add the cream slowly over low heat, and stir gently until the sauce turns rich and smooth. No rushing, no curdling — just calm and steady cooking.
Right before serving, I like to throw in some chopped basil or parsley for a fresh touch. And if the evening’s a little chilly, a pinch of red pepper flakes gives it a nice bit of warmth. The parmesan, though — that’s non-negotiable. It’s what ties everything together.
My number-one rule? Never overcook your pasta. Seriously. Mushy spaghetti can ruin even the best sauce. Cook it until it’s just al dente, then rinse it quickly under cool water to stop it from going too far. After that, toss it straight into the sauce so it can soak up all that creamy, garlicky goodness.
If your sauce ends up too thick, don’t panic — a splash of pasta water will fix it instantly. If it’s too thin, just let it simmer for a minute or two longer until it reaches that perfect, velvety texture. And if you want to make it greener or a bit heartier, throw in a handful of spinach or some peas. They blend right in and make the dish look extra inviting.
When you’re ready to serve, take your time. Twirl the spaghetti into bowls, grate a little more parmesan over the top, and finish with a drizzle of olive oil. It’s simple, colorful, and smells amazing — the kind of meal that looks almost too pretty to eat. Almost.
To me, this pasta is more than just dinner. It’s comfort in a bowl — something honest and homey that always feels like a treat. Whether I’m cooking for myself or sharing it with friends, it’s one of those dishes that never fails to make me slow down, take a breath, and just enjoy the moment.
Recipe FAQs
1. Why is this spaghetti with zucchini cream sauce one of your favorites?
Because it’s the best of both worlds — creamy and rich but not heavy. The zucchini adds a bit of freshness and texture that keeps it interesting, and it always feels special even though it’s so simple.
2. How do you make sure the zucchini tastes and feels just right?
I cook it only until it’s starting to turn golden, soft but still slightly crisp. That little bit of bite makes the whole dish come alive.
3. What’s your secret to perfect pasta?
Don’t overcook it. I pull it off the heat as soon as it’s al dente, rinse it for a few seconds in cool water, then toss it right into the sauce. It soaks up all the flavor without turning mushy.
4. What if the sauce isn’t quite right?
If it’s too thick, a bit of pasta water works like magic — it loosens the sauce without dulling the flavor. If it’s too thin, just give it a gentle simmer until it thickens up again.
Spaghetti à la Crème de Courgette
4
servings30
minutes40
minutes300
kcalIngredients
½ Cup Olive Oil
6 Garlic Cloves – Whole
6 Zucchini – Diced
⅛ tsp. Red Pepper Flakes
1 Can Mutti Polpa – If you don’t have this use whole tomato and puree
1 tsp. Salt
1 ½ lbs. Pasta- I used spaghetti but use what you like
10 Basil Leaves – Chopped
Directions
- And a large fry pan heat up olive oil on a low flame and add the garlic. Sauté the garlic until four tender. When it’s fork tender, mash it up with a fork into the olive oil. Add in your zucchini and sauté until soft. Next add in your salt and your red pepper flakes. Sauté for a few more minutes and then add in your tomatoes and basil. Simmer on low for about 10 to 15 minutes and cook your pasta. Reserve some pasta water and add it to the sauce. Probably about a half a cup just to loosen the sauce up a little bit. Drain your pasta and add it to the sauce. Mix well and serve topped with grated pecorino Romano.
