Creamy Lemon Zucchini Fusilloni
This creamy, lemony pasta is chock full of zucchini and garlicky parmesan cream sauce and is sure to be an easy weeknight crowd pleaser. Squeezing the water out of the zucchini before sautéing results in crispier veg and a less soggy sauce!
Ingredients
- 2 tbsp olive oil (30 ml)
- 4 cloves garlic, peeled
- 2 medium zucchini
- ½ cup dry white wine
- 1 lb. dried fusilloni or another short pasta, like fusilli, rigatoni or bowtie pasta (450 grams)
- 1 cup heavy cream (240 ml)
- ½ cup finely grated parmesan cheese (45 grams)
- ½ tsp salt (2.5 grams)
- 1 lemon, zested and juiced
- 2 tbsp chopped fresh parsley (10 grams)
- ¼ tsp black pepper, optional (1.25 grams)
Instructions
- Using a box grater, grate the zucchini. Alternatively, you can finely chop the zucchini.
- Mince the garlic and set aside.
- Squeeze as much moisture out of the zucchini as you can and set aside.
- Bring a large pot of salted water to a rolling boil.
- Add in the fusilloni pasta and cook according to package directions or until al dente. Reverse a cup of starchy pasta water.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
- Add in the grated zucchini and garlic and cook for 2-3 minutes until the zucchini soften. Add the white wine and cook until wine has evaporated.
- Add in the heavy cream, parmesan cheese, salt and reserved pasta water to the zucchini mixture and reduce the heat to medium-low.
- Let the creamy zucchini sauce simmer for 5-10 minutes gently until thickened. If too thick, add in 1/4 cup of water at a time to thin it out.
- Add in the drained pasta, fresh lemon juice and zest. Toss everything to combine until creamy and sauce is evenly distributed.
- Top with the chopped parsley and black pepper serve immediately.
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