Creamy Zucchini Basil Pasta

Total Time:

25 minutes

Serves:

4 Servings

Category:

Vegetarian, 20-45 mins

Level:

Share this Recipe:

Medium

Recipe Description

This simple yet flavorful pasta dish is packed with tender zucchini, fresh basil, and garlic, blended into a silky, lemony sauce. Tossed with perfectly cooked fusilli and finished with Parmesan and lemon zest, it’s a comforting and vibrant meal that feels both light and satisfying—perfect for busy weeknights or casual dinners with friends.

Ingredients

1 pound fusilli pasta
2 medium zucchini
1 shallot
4 cloves garlic
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 cup whole milk
1 cup loosely packed fresh basil leaves
1 lemon
1 cup grated Parmesan cheese
Pinch of red pepper flakes
Salt and pepper, to taste

Preparation

Bring a large pot of salted water to a boil. Add the fusilli and cook for 8–10 minutes, or until al dente.
While the pasta cooks, chop the zucchini into small pieces. Heat the olive oil in a large sauté pan over medium heat, then add the zucchini.
Add Italian seasoning, red pepper flakes, salt, and pepper to the pan. Stir to combine.
While the zucchini cooks, finely chop the shallot and peel the garlic cloves. Add both to the pan with the zucchini and continue cooking for 8–10 minutes, until everything is soft and slightly golden.
Turn off the heat. Add the milk, basil leaves, and the juice of the lemon to the pan. Use an immersion blender to blend everything until smooth. (Alternatively, transfer to a blender, blend, and return to the pan.)
If the sauce is too thick, gradually stir in ~1 cup pasta water until it reaches your desired consistency. Add the grated Parmesan and stir until melted and combined.
Add the cooked fusilli to the sauce and toss to coat evenly. Serve warm, topped with extra Parmesan and a sprinkle of lemon zest.