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Lunches & Mains
Zucchini Creamy Pasta
Placeholder copy for now: this will become a quick, creamy zucchini pasta with a fresh green sauce, tender ribbons of zucchini and a comforting but not-too-heavy finish.
Jump to recipePrep: 10 minutesCook: 15 minutesServes: 2Protein: 15g
Ingredients
- Pasta of choice
- Zucchini
- Olive oil
- Garlic
- Cream cheese, creme fraiche or Greek yogurt
- Lemon juice
- Salt
- Black pepper
- Fresh herbs, to finish
Method
- Cook the pasta in salted boiling water until al dente, reserving a little pasta water.
- Sauté sliced or grated zucchini with olive oil, garlic, salt and pepper until soft.
- Stir in the creamy element and loosen with pasta water until glossy.
- Toss the pasta through the sauce, add lemon juice and finish with herbs.
Oven and air-fryer alternatives
No oven or air fryer needed. This is designed as a quick stovetop lunch.
Substitutions
Use ricotta, cream cheese, creme fraiche or Greek yogurt depending on what you have.
Storage and reheating
Best eaten fresh. Refrigerate leftovers for up to 1 day and reheat gently with a splash of water.
Frequently asked questions
Is this recipe final?
Not yet. The photo is wired in, and the copy is ready to refine once Ana shares the exact method.