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A serving of fettuccine with zucchini sauce on a cream plate.
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5 from 3 votes

Creamy Zucchini Pasta

This Creamy Zucchini Pasta is made with shredded zucchini, fettuccini pasta, and creamy Alfredo-like sauce. It’s a fresh and delicious summer pasta dish that comes together in 20 minutes!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Cuisine: American
Keyword: creamy zucchini pasta
Servings: 4 servings
Calories: 564kcal
Author: Anna


  • 1 large zucchini
  • 10 oz fettuccini pasta
  • 2 tablespoons of olive or grapeseed oil
  • ½ yellow onion chopped
  • 3 garlic cloves minced
  • ¾ cup heavy cream room temperature
  • ½ cup grated Parmesan cheese
  • 1 lemon for juice and zest
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes optional


  • Wash zucchini and remove skin, if desired. Grate it on the large hole side of the box grater. You should have 2 ½ to 3 cups of shredded zucchini. Set aside.
  • Cook fettuccini according to instructions on the box. I bring a big pot of water to a boil, salt it, then add pasta and cook until al dente. Reserve ½ cup of pasta water, then drain the pasta.
  • In a large pan, heat up oil. Add chopped onion and cook for 3 to 4 minutes. Add garlic and saute for 2 to 3 minutes.
  • Add zucchini to pan and stir in. Season with salt and pepper. Cook for 4 to 5 minutes.
  • Add 1 teaspoon of lemon zest and 2 teaspoons of lemon juice to the pan. Stir in. Simmer for 2 minutes.
  • Add cream to zucchini and stir in. Bring to a simmer.
  • Add Parmesan cheese to the sauce and stir in to melt.
  • Add pasta water, a little bit at a time, until the sauce reaches desired consistency.
  • Add cooked pasta to the sauce and toss to coat.
  • Add more pasta water if needed.
  • Remove dish from heat. Season with salt and pepper.
  • Serve garnished with chopped parsley and crushed red pepper flakes.


  • If you are buying zucchini from the store, the skin can be waxy so I remove almost all of it. If you are using your home-grown zucchini from the garden, shred it with the skin. It will look beautiful!
  • I recommend storing any leftovers of this pasta in a container with a lid, in the fridge, for up to 4 days.
  • To reheat, place it in a pan and add a splash of water or half and half. Stir until heated through. Pasta tends to soak up the sauce when it cools, so you need some liquid to bring back the creamy texture.
  • Fettuccini, spaghetti, linguine, bucatini, or any other long pasta works in this recipe.
  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.


Calories: 564kcal | Carbohydrates: 60g | Protein: 16g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 544mg | Potassium: 437mg | Fiber: 4g | Sugar: 5g | Vitamin A: 950IU | Vitamin C: 25mg | Calcium: 188mg | Iron: 2mg