Zucchini Squash Pasta

The Zucchini Pasta Sauce mixed in with the noodles and all tossed together for a creamy and delicious dinner!

5 from 5 votes

Zucchini Squash Pasta is a creamy, flavorful summer favorite! With shredded zucchini, summer squash, and pesto, this 30-minute dish is a perfect go-to for fresh, easy pasta.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Vegetarian

Cuisine: American

Keyword: zuchinni squash pasta

Servings: servings

Author: Chelsea Lords

Cost: $6.12

Equipment

2 Large pot

Ingredients

3 tablespoons unsalted butter
1 tablespoon finely minced garlic 3 cloves
1 cup finely diced yellow onion 1 onion
2 cups grated zucchini 1 medium zuccini
1 cup grated summer squash 1 small squash
Salt and pepper
3/4 cup heavy cream
1/4 cup chicken broth
1/2 cup finely grated Parmesan cheese see note 1
1-1/2 cups frozen corn
10 ounces thin spaghetti not the whole package
1/3 cup basil pesto see note 2
Fresh herbs like basil, for topping

US - Metric

Instructions

Shred the zucchini and summer squash using the large holes on a box/cheese grater. Dice onion and mince garlic.
Add 12 cups water to a large pot and bring to a boil. Add 1 tablespoon salt to season, and cook spaghetti according to package directions, subtracting 2 minutes. Drain pasta and set aside (do not rinse).
Melt butter in a large pot over medium-high heat. Add the onion and garlic, cooking until onion is golden, about 3–4 minutes.
Add shredded zucchini and squash. Stir for 1 minute, then season with salt and pepper (I start with 1/4 teaspoon salt and 1/2 teaspoon pepper). Continue to cook until most liquid is absorbed and veggies are tender, about 3–5 minutes.
Reduce heat to low. Add chicken broth, heavy cream, Parmesan cheese, and frozen corn. Stir and bring to a simmer, until thickened slightly, about 2–3 minutes.
Add the hot drained pasta to the pot. Toss for 2–3 minutes over medium heat until pasta is well coated and sauce thickens. Add pesto and toss again. Taste and adjust seasonings, adding more salt and pepper if needed. If sauce is too thick, add a splash of heavy cream, chicken broth, or more pesto.
Serve immediately, garnished with fresh herbs and additional Parmesan cheese.

Video

Notes

Note 1: Grab a block of Parmesan cheese and grate with a fine grater. This gives the cheese a super light texture, helping it melt beautifully into the sauce.

Note 2: You’ll find fresh pesto near the fresh (not dried) pasta or in the produce section of the store. My absolute favorite is Rana’s® Basil Pesto. Otherwise I recommend making your own pesto!

Storage: This pasta is best right after cooking! However, you can store leftovers in an airtight container in the fridge for up to 3–5 days. Do not freeze this pasta because the dairy can break when reheated.

Nutrition