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Zucchini Pasta Cream

Featured in: Make Fresh Pasta from Scratch

In one pot, mix tender rigatoni with sweet, caramelized zucchini and a rich sauce. Finished off with toasted walnuts, it's a quick, satisfying meal.

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Updated on Fri, 02 May 2025 18:33:28 GMT
Close-up of creamy rigatoni pasta with zucchini, walnuts, and lemon garnish. Pin it
Close-up of creamy rigatoni pasta with zucchini, walnuts, and lemon garnish. | cookingkitchn.com

This easy single-pot dish turns everyday ingredients into a dinner knockout. Summer zucchini combines with smooth cream cheese for a no-fuss meal that's ready in minutes. The bonus? You'll spend less time cleaning up and more time around the table with your loved ones.

The Pasta You'll Crave Daily

Drowning in garden zucchini? This dish will come to your rescue. The squash transforms into this amazing creamy coating on every strand. My little ones always want more, and nobody ever guesses it's packed with veggies.

What You'll Need

Pasta:
Go for chunky types like rigatoni that grab all the goodness
Zucchini:
Shred it yourself for the nicest results
Cream Cheese:
Take it out early so it gets soft
Lemon:
Both peel and juice add freshness
Olive Oil:
A small amount to start cooking
Walnuts:
Brown them first for better flavor
Salt and Black Pepper:
Just the basics work perfectly

Cooking Steps

Start With The Squash
Warm your pot with a splash of olive oil. Add your shredded zucchini with some salt and pepper. Cook until it's soft and jammy, around 10 minutes. Move it to a bowl temporarily.
Cook Your Noodles
Use that same pot for water and a handful of salt. When it's bubbling, add pasta and cream cheese. Stir regularly until pasta feels right and sauce looks creamy, about 12 minutes total.
Mix Everything
Now put your zucchini back in with lemon zest and a squeeze of juice. Stir until everything's hot and shiny. If it needs thinning, add a bit of the pasta water.
Finish It Off
Drop those browned walnuts on top and eat while everything's warm.

Mix It Up

Try using chicken stock instead of plain water. Toss in any herbs growing in your yard. Sometimes I chuck in garlic or red pepper flakes when I want more kick. Out of walnuts? Any crunchy nut works great.

A close-up bowl of rigatoni pasta mixed with creamy sauce, zucchini slices, and topped with chopped nuts and a basil leaf. Pin it
A close-up bowl of rigatoni pasta mixed with creamy sauce, zucchini slices, and topped with chopped nuts and a basil leaf. | cookingkitchn.com

Storage Tips

Store what's left in the fridge for up to 3 days. When you're ready for round two, just warm it up with a tiny bit of water to bring back the creaminess.

Backyard Italian Feast

This dish tastes like you're dining under the stars in Tuscany. Pair it with a simple green salad and maybe some chilled white wine. It's total comfort without keeping you stuck at the stove all evening.

Frequently Asked Questions

→ Why cook zucchini first?

Starting with zucchini helps it turn golden and soft like jam, bringing out its sweetness.

→ Can I prep it ahead?

You can! Keep it in the fridge for up to 3 days. Add a little water when reheating.

→ What about undercooked pasta?

Just splash in more water bit by bit until the pasta gets tender.

→ Can I use other pasta shapes?

Sure! Penne or rigatoni works great since they soak up the sauce nicely.

→ Why use cream cheese?

It melts beautifully into the pasta water, making a smooth, rich sauce.

Zucchini Pasta Cream

Enjoy a cozy one-pot dish loaded with caramelized zucchini, walnuts, and cream cheese. Ready in half an hour.

Prep Time
5 Minutes
Cook Time
25 Minutes
Total Time
30 Minutes
By: Sophia

Category: Homemade Noodles

Difficulty: Intermediate

Cuisine: Italian Fusion

Yield: 8 Servings (1)

Dietary: Vegetarian

Ingredients

01 1/4 cup toasted walnut pieces.
02 1 lemon, juiced and zested.
03 6 ounces soft cream cheese.
04 1 pound penne or rigatoni pasta.
05 3 1/4 cups hot water.
06 1/2 teaspoon ground black pepper.
07 2 1/2 teaspoons kosher salt.
08 4 big zucchini (2 pounds), grated roughly.
09 1/4 cup olive oil.

Instructions

Step 01

Pour oil in a big, heavy pot. Turn heat to medium-high.

Step 02

Toss in grated zucchini with one teaspoon of salt and some pepper. Keep cooking until it turns into a thick, jam-like mixture, about 10 to 12 minutes.

Step 03

Scoop zucchini out of the pot and set it on the side.

Step 04

Pour water into the same pot, stir in the rest of the salt, and let it boil.

Step 05

Throw in pasta and cream cheese, then cook till the pasta’s just firm but done—should take around 11 to 13 minutes.

Step 06

Put the zucchini back in, then add lemon zest and juice. Let it cook for two more minutes.

Step 07

Splash in extra water if the sauce looks too thick. Adjust seasoning if needed.

Step 08

Spoon into bowls and sprinkle with walnuts to finish.

Notes

  1. Made in one pot for easy cleanup.
  2. Cook zucchini until it thickens and becomes like jam.
  3. Add a bit more water if pasta isn’t cooked fully yet.
  4. Tastes best when fresh.
  5. Can be kept in the fridge for three days.

Tools You'll Need

  • Large sturdy pot or Dutch oven.
  • Box grater or shredder.
  • A wooden stirring spoon.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (from the cream cheese).
  • Includes tree nuts (walnuts).
  • Made with wheat-based pasta.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 266
  • Total Fat: 17 g
  • Total Carbohydrate: 23 g
  • Protein: 6 g