An authentic Italian summer recipe! If you’re looking for a quick and satisfying summer pasta dish, this creamy zucchini pasta is the answer. It’s one of those recipes that Italians whip up all season long—simple ingredients, no heavy sauces, and zero fuss.
In this version, Nicole shares a lunchtime favorite from her kitchen in Italy, inspired by Nonna Margherita. The twist? No cream required. The creaminess comes from a blend of pasta water and Parmigiano Reggiano, stirred in with the grated zucchini until everything melts into a silky sauce.
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How to Make Creamy Zucchini Pasta Like an Italian
Zucchini and Cheese: Yes or No?
Some purists say zucchini shouldn’t be paired with cheese… but we disagree. This dish is a perfect example of how Parmigiano can elevate vegetables without masking them.
Italians Love Zucchini (Seriously)
In Italy, zucchini isn’t just a side dish—it’s a seasonal star. From spring through late summer, you’ll find it in everything: pasta, pizza, risotti, and even dessert. Italians fry the delicate zucchini flowers until golden and crisp, stuff zucchini boats with savory fillings, and slice it into silky rounds for dishes like Spaghetti alla Nerano. It’s light, versatile, and always in the market—and in our kitchen. If you’ve only had zucchini steamed or plain, this recipe (and these others) will change your mind.
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Creamy Zucchini Pasta (No Cream!) | Italian Summer Recipe
Ingredients
- 6 medium zucchini coarsely grated + chopped
- 2 cloves garlic smashed
- 6 tbsp olive oil
- 2 pinches fine salt or to taste
- 6 tbsp Parmigiano Reggiano cheese finely grated; or to taste
- 11 oz short pasta rigatoni, penne
- black pepper to taste
- pasta cooking water as needed to make sauce
Instructions
- Coarsely grate 4–5 of the zucchini. Chop the remaining zucchini into small bite-sized pieces for texture. Set aside.
- Smash the garlic cloves and set them aside—these will be used to flavor the oil and removed later.
- In a large sauté pan, heat olive oil over medium heat. Add the garlic and sauté until fragrant, then remove the garlic.
- Add the grated and chopped zucchini to the pan with a pinch of salt. Cook until the zucchini releases its water and becomes tender.
- Meanwhile, cook the pasta in well-salted water according to package instructions until al dente. Reserve some of the starchy pasta water before draining.
- In a bowl, add the finely grated Parmigiano Reggiano. Gradually add a few spoonfuls of hot pasta water, mixing until you get a smooth, creamy consistency. This will be your “cremina.”
- Add the drained pasta to the zucchini pan and stir to combine. Then add the Parmigiano cremina and toss vigorously until the sauce coats the pasta.
- Season with additional salt and black pepper to taste. Serve immediately, garnished with extra Parmigiano if desired.
Video