How to make a creamy pasta with no cream?

You can create a luscious, creamy pasta without cream by using alternatives like reserved pasta water, olive oil, butter, or pureed vegetables. In this lemon zucchini pasta, the starchy pasta water emulsifies with olive oil and pecorino cheese to create a silky sauce that clings to each strand. You can also use ricotta, mascarpone, or Greek yogurt for added creaminess while keeping the dish lighter and dairy-flexible.

How to make pasta thicker without cream?

To thicken pasta without cream, reserve about 1 cup of the pasta cooking water and add it gradually to the sauce while tossing. The starches from the water bind with the fat in olive oil or cheese, creating a thicker texture. You can also add a slurry of cornstarch and water, stir in beaten eggs off the heat, or use pureed cooked vegetables for natural thickening.

Can I add zucchini to pasta sauce?

Absolutely. Zucchini blends beautifully into pasta sauces because of its mild, slightly sweet flavor. You can finely grate or dice it for a more subtle texture, or slice it into ribbons or rounds for more bite. Cooking zucchini down into tomato-based sauces adds a tender, slightly silky texture, while blending it into creamy sauces boosts nutrition without overpowering the flavor.

Is zucchini used in pasta?

Yes. Zucchini is a popular ingredient in pasta dishes and can be used in many ways — sliced, spiralized, grated, or roasted. It adds a fresh, light quality that balances richer sauces. In this lemon zucchini pasta, it’s sautéed until tender, adding a naturally sweet flavor that pairs perfectly with the tang of lemon juice and the savory depth of pecorino cheese.

What flavors pair well with zucchini?

Zucchini pairs well with fresh herbs like basil, parsley, and mint, as well as tangy flavors like lemon and balsamic vinegar. It complements cheeses such as Parmesan, pecorino, ricotta, and feta. Garlic, onion, and mild chili flakes add depth, while olive oil enhances its natural sweetness. For a heartier pairing, try zucchini with tomatoes, mushrooms, or grilled meats.

Is courgette the same as zucchini?

Yes. Courgette and zucchini are the same vegetable, with “courgette” being the term commonly used in the UK, Ireland, and parts of Europe, while “zucchini” is used in North America and Australia. Both refer to the same tender summer squash, which is harvested young for the best texture and flavor. The terms are interchangeable in recipes, so you can follow the same cooking methods regardless of the name used.

Lemon Zucchini Pasta

Name: Lemon Zucchini Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1/2 pound pasta (spaghetti), uncooked; 2 tablespoons extra virgin olive oil; 2 cloves garlic, finely chopped; 2 medium zucchini, shredded; ½ teaspoon paprika; ½ teaspoon Italian seasoning; 1/2 teaspoon salt; 1/2 cup pecorino cheese (or Parmesan cheese), grated; 1 tablespoon lemon juice, freshly squeezed; 1/4 teaspoon ground black pepper (or to taste); fresh basil, chopped

Description

This Lemon Zucchini Pasta is light, fresh, and bursting with flavor, making it the perfect weeknight dinner when you want something quick and satisfying. Tender spaghetti is tossed with sautéed zucchini, garlic, and fragrant Italian herbs, then finished with a squeeze of bright lemon juice and a sprinkle of salty Pecorino Romano for the perfect balance of freshness and richness.

Ingredients

Scale

1/2 pound pasta (spaghetti), uncooked
2 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
2 medium zucchini, shredded
½ teaspoon paprika
½ teaspoon Italian seasoning
1/2 teaspoon salt
1/2 cup pecorino cheese (or Parmesan cheese), grated
1 tablespoon lemon juice, freshly squeezed
1/4 teaspoon ground black pepper (or to taste)
fresh basil, chopped

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Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes or according to package instructions. Reserve 1 cup of the hot pasta water, then drain the noodles and set aside.
Meanwhile, heat the oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add the garlic, zucchini, paprika, Italian seasoning, and salt. Sauté until the zucchini is tender, about 3–5 minutes.
Stir in 1/2 cup of reserved pasta water (adding more gradually if needed), cheese, lemon juice, and black pepper. Mix well and bring to a simmer over medium heat. Let the sauce cook until slightly thickened, about 3–5 minutes, stirring constantly. Remove from heat. For a smoother texture, transfer to a blender and puree for about 30 seconds.
Add the cooked pasta and basil to the skillet and toss until well coated in the sauce.
Garnish with extra pecorino cheese and fresh basil, if desired, and serve immediately.

Notes

How to store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.

How to reheat: Warm gently in a skillet over medium heat with a splash of water, broth, or olive oil to loosen the sauce. Avoid high heat, which can make the zucchini too soft and alter the pasta’s texture. You can also reheat in the microwave with a teaspoon or two of water, and cover loosely. Heat in 30–45 second intervals, stirring between each, until warmed through.

How to freeze: Freezing is not recommended, as zucchini releases a lot of water once thawed and pasta tends to lose its al dente bite. If you must freeze, undercook both pasta and zucchini slightly, then reheat from frozen to reduce mushiness.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian