Ingredients:

  • 2 large Zucchini (approx. 1.5 lbs / 680g), grated
  • 3 cloves Garlic, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper
  • 1 lb short pasta (Fusilli, Penne, or Rigatoni)
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 whole Lemon, zested and juiced
  • 1/4 cup fresh basil or dill, chiffonade

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add the grated zucchini and salt. Sauté for 8–10 minutes until the zucchini breaks down into a jammy, 'butter-like' consistency to prevent wateriness.
  2. Stir in the sliced garlic and black pepper. Cook for 1–2 minutes until the garlic is fragrant and translucent.
  3. Add the dry pasta directly into the pot with the zucchini. Pour in the vegetable broth. Bring to a boil, then reduce to a simmer, stirring frequently to release starches.
  4. Once pasta is al dente and liquid is mostly absorbed (9–11 minutes), reduce heat to low. Stir in heavy cream and Parmesan cheese vigorously until a glossy sauce forms.
  5. Remove from heat. Fold in lemon zest, lemon juice, and fresh herbs before serving.