When you crave comfort food but want something light and wholesome, this Ultracreamy Spaghetti with Zucchini hits the perfect balance. This recipe delivers all the creamy richness of classic pasta dishes without relying on heavy cream or butter overload.
Fresh zucchini adds subtle sweetness, texture, and moisture, while a silky sauce made from a blend of Parmesan, garlic, and milk gives the dish its irresistible creaminess. It’s a simple yet elegant meal that feels indulgent while remaining nutritious — perfect for a quick weeknight dinner or a cozy weekend lunch.
Ingredients
Serves 4
- 12 ounces (340g) spaghetti (whole wheat or gluten-free, if preferred)
- 2 medium zucchinis, grated or spiralized
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup (240ml) milk (whole or 2%; can substitute with oat milk)
- 1/2 cup (120ml) light cream or evaporated milk
- 3/4 cup (75g) freshly grated Parmesan cheese
- 1 teaspoon cornstarch (optional, for thicker sauce)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh basil or parsley (for garnish)
Preparation Time
- Prep time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
Step-by-Step Instructions
Step 1: Cook the Spaghetti
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain and set aside.
Step 2: Prepare the Zucchini
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant (about 1 minute).
- Stir in grated zucchini and cook for 3–4 minutes until softened.
Step 3: Make the Creamy Sauce
- Reduce heat to low and pour in milk and cream.
- Add Parmesan cheese gradually, stirring until smooth and creamy.
- If you prefer a thicker consistency, dissolve cornstarch in a tablespoon of milk and stir it in.
Step 4: Combine Everything
- Add the cooked spaghetti to the skillet and toss with the sauce.
- Use reserved pasta water as needed to adjust consistency.
- Season with salt and pepper to taste.
Step 5: Garnish and Serve
- Transfer to serving bowls and top with chopped basil or parsley.
- Serve immediately while warm and creamy.
Serving Suggestions
- Add grilled chicken, shrimp, or tofu for extra protein.
- Sprinkle with toasted breadcrumbs or crushed nuts for texture.
- Serve alongside a crisp green salad and lemon water for a balanced meal.
Nutritional Highlights
| Nutrient | Per Serving (1 bowl) |
|---|---|
| Calories | 420 |
| Protein | 17 grams |
| Total Fat | 14 grams |
| Saturated Fat | 6 grams |
| Carbohydrates | 54 grams |
| Sugars | 5 grams |
| Fiber | 4 grams |
| Sodium | 410 milligrams |
Nutritional Notes:
- Zucchini adds fiber, vitamin C, and hydration without extra calories.
- Olive oil and Parmesan contribute healthy fats and calcium.
- Using milk instead of heavy cream keeps the sauce lighter while maintaining a rich texture.
Tips for the Perfect Creamy Texture
- Use freshly grated Parmesan — it melts better and gives a smoother sauce.
- Don’t overcook zucchini; it should stay tender but not mushy.
- For a vegan version, substitute nutritional yeast and plant-based milk for Parmesan and dairy.
- Save some pasta water — the starch helps bind and thicken the sauce naturally.
This Ultracreamy Spaghetti with Zucchini is proof that comfort food doesn’t have to be heavy. With just a few simple ingredients, you can create a creamy, luscious pasta that feels indulgent yet nourishing. Whether served on its own or paired with your favorite protein, this dish brings together the best of flavor, texture, and balance.