4 Ingredient Creamy Pesto Zucchini Pasta
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- Medium size pan
INGREDIENTS
- 1.5 pounds zucchini, about 5 medium ones
- 4 tablespoons olive oil
- ⅓ cup pesto
- 1 cup/ 1 tablespoon/250 milliliters cooking cream
INSTRUCTIONS
- Peel the zucchini with a julienne peeler and leave the seeds out.
- Heat up olive oil in a medium size pan over medium-low heat. Add pesto and cooking cream and bring to a soft boil. Add the zucchini and stir for about 6 minutes, until slightly softened.
- Garnish with shredded/shaved parmesan or your favorite cheese and serve.
MY NOTES
FAQ
What type of cooking cream should I use?
For this recipe, you can use either heavy cream for a rich and indulgent result or a lighter option like half-and-half to reduce the calorie content while maintaining creaminess. Both will work well to create the creamy pesto sauce that complements the zucchini pasta.
How do I prevent zucchini from getting too soft?
To prevent the zucchini from becoming overly soft in this recipe, it’s essential to maintain a careful cooking time. After adding the zucchini to the pesto and cream mixture, stir continuously for about 6 minutes. This brief cooking duration ensures that the zucchini becomes tender yet maintains a pleasant, slightly crisp texture. Be attentive during this step, as overcooking can lead to mushy zucchini, which may not provide the desired texture and mouthfeel in your creamy pesto zucchini pasta.
Can I make this zucchini pasta ahead of time?
You can julienne the zucchini and make the pesto in advance. However, it’s recommended to cook and assemble the dish just before serving to ensure the zucchini retains its desired texture and the creamy sauce remains at its best consistency.
How can I make this dish spicier?
o add some heat and make this dish spicier, consider incorporating red pepper flakes or diced red chili peppers. Start with a small amount, as their spiciness can vary. You can add them when sautéing the zucchini or sprinkle them as a garnish at the end.
