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Pasta with zucchini and herbs

Pikantne Vegetarian Dishes Main Dishes 25 min Easy 27 wyświetleń ~13.59 PLN - (0)
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Description

Light, spring pasta with crispy zucchini, fresh parsley, and creamy sour cream — a simple, aromatic vegetarian dish perfect for a quick lunch. Inspired by home cooking: we use seasonal zucchini and fresh herbs to achieve a bright green color and delicate flavor. The dish has a creamy texture thanks to the sour cream and a possible buttery finish; you can prepare it in 25 minutes. Serve with grated cheese on top and a hint of lemon for freshness. It looks appealing on the plate — light green slices of zucchini against a backdrop of golden pasta, sprinkled with green parsley and optional parmesan.

Ingredients Used

Ingredients (11)

Servings:
4
  • Pasta 320 g
  • Zucchini 1.6 szt. (~400 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • 18% cream 100 ml
  • 🌿 Przyprawy
  • Parsley 1 pęczek (~30 g)
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Butter 20 g
  • Parmesan cheese 50 g
💰 Szacowany koszt dania: ~13.59 PLN (3.40 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients before you start cooking (mise en place). Wash the zucchini under running water and dry it with a paper towel. Cut off the ends, slice the zucchini in half lengthwise, and then cut it into pieces about 4–5 mm thick (they are thin enough to soften quickly but won’t fall apart). Peel the onion and slice it into thin wedges (horizontal slices about 3–4 mm thick). Peel the garlic and chop it very finely or press it through a garlic press. Wash the parsley and chop it finely. Measure out the cream and set it aside.

Ingredients: Zucchini, Onion, Garlic, Parsley, 18% cream
Use a medium-sized cutting board and a sharp chef's knife. Even slices of zucchini cook evenly. If the zucchini is very large, remove the seed cavity with a spoon to avoid a watery consistency.

Cooking Pasta

2

Fill a large pot with water (about 3–4 liters). Place it over high heat and bring to a boil. When the water boils, add salt (a full 10 g) and pour in the pasta. Stir immediately to prevent the pasta from sticking together. Cook the pasta according to the package time minus 1 minute, usually 8–10 minutes for al dente. Drain the pasta, reserving about 120 ml of the cooking water (useful for binding the sauce).

Ingredients: Pasta, Salt
Use a large pot (at least 4 l) and a wooden spoon at the beginning of cooking to prevent sticking. Check the pasta 1–2 minutes before the time indicated on the package — it should be soft on the outside and slightly firm in the center (al dente).

Sauce

3

Heat a 26–28 cm skillet over medium heat. Pour in canola oil (30 g). When the oil is shimmering, add the chopped onion and sauté for 4–5 minutes, stirring occasionally, until the onion becomes translucent and slightly golden. Add the finely chopped garlic and sauté very briefly — about 20–30 seconds, until fragrant (be careful not to burn it).

Ingredients: Rapeseed oil, Onion, Garlic
Use a heavy-bottomed pan, this way the onion won't burn locally. A wooden spatula or silicone spatula will make stirring easier. If the garlic starts to brown, immediately reduce the heat.
4

Add the chopped zucchini to the pan and increase the heat to medium-high. Sauté for 6–8 minutes, stirring frequently, until the zucchini slices soften and lightly brown at the edges. Season with salt and pepper (adding gradually, tasting as you go) to enhance the flavor of the zucchini. While sautéing, watch the moisture level — the zucchini should be tender but not watery.

Ingredients: Zucchini, Salt, Black pepper
Do not overcrowd the pan — if the zucchini does not fit in a single layer, fry in batches to achieve a nice browning. Overcrowding the zucchini will cause it to steam, resulting in a watery sauce.
5

Reduce the heat to medium. Pour in the cream (100 ml) into the pan with the zucchini and gently stir. Cook for 2–3 minutes, stirring, until the sauce slightly reduces and becomes creamy. If desired, add butter (20 g) and stir until it melts — this will add a velvety finish. Taste the sauce and season with salt and pepper if needed.

Ingredients: 18% cream, Butter, Salt, Black pepper
Cooking the cream over too high heat can cause it to curdle — keep the flame medium or low and stir. If the sauce is too thick, add 2–3 tablespoons of the reserved pasta cooking water.

Assembly

6

Add the drained pasta directly to the pan with the sauce. Over low heat, stir vigorously for 1–2 minutes to ensure the sauce coats the pasta thoroughly. If the sauce is too thick or the pasta is dry, add 2–4 tablespoons (30–60 ml) of reserved cooking water and mix until the sauce becomes smooth and glossy. Add the chopped parsley and stir again.

Ingredients: Pasta, 18% cream, Parsley
Use kitchen tongs or two spoons to mix the pasta evenly with the sauce. Do not heat for too long — the pasta should remain al dente.

Serving

7

Transfer the pasta to plates. Sprinkle each serving with grated Parmesan (50 g) to taste. Serve immediately to maintain the creamy consistency. Additionally, you can add freshly ground pepper directly on the plate.

Ingredients: Parmesan cheese, Black pepper
If you are using Parmesan, serve it in a bowl at the table so everyone can add it to their taste. The best serving dish is a shallow deep plate — the pasta aesthetically sits in the sauce's indentation.

Fun Fact

💡

The simple combination of pasta with zucchini and cream is popular in Italian seasonal regions, where young zucchini is available in spring and summer. In Poland, similar light combinations often appear in homes as a quick family dinner.

Best for

szybki obiad w tygodniu lekki lunch wiosenny spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the dish immediately — the pasta loses its creaminess after sitting for too long. For contrast, add lemon zest (tap over the plate) or a few drops of extra virgin olive oil. Serve with crispy salad with vinaigrette or a simple arugula salad.

🥡 Storage

Store leftovers in a sealed container in the refrigerator for up to 2 days. When reheating, add 1–2 tablespoons of water or milk and heat on low, stirring to recreate the creamy sauce. Not recommended for freezing (the cream may separate).

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