• Alessandra DeNardo

Spaghetti with Zucchini-Cream Sauce

Although it says cream in the name, this dish has no actual cream in it. The creaminess comes from blending the cooked zucchini until its a paste, and mixing with pasta water. I made 1/2 pound of pasta for 2 people, but the "recipe" below should work for 3/4 servings. Again, I didn't exactly measure but I do my best to estimate.


  • 1 lb of spaghetti, linguine, fettuccine, or tagliatelle

  • 3-4 zucchini, chopped in cubes

  • 3 cloves garlic, sliced

  • 3-4 roma tomatoes, chopped in cubes

  • 5-6 basil leaves, chopped

  • Ricotta cheese, to garnish

  • Olive Oil

  • Salt/Red pepper

  • For Shrimp: 12-16 small shrimp. Butter, garlic powder, black pepper, pesto sauce (canned is fine)


  1. Chop your tomatoes and zucchini and set aside in two separate bowls. Season with salt and red/black pepper.

  2. Slice garlic and basil, set aside.

  3. Cook shrimp to taste. I heated butter at medium-high, added shrimp, and cooked for 3 min per side. Halfway through I added 2 TBSP of pesto and mixed around. Set aside. When pasta is almost ready, remember to re-heat.

  4. Boil large pot of salted water for pasta.

  5. Heat 3 TBSP olive oil in a large saute pan on medium heat. Add zucchini.

  6. Let zucchini cook until translucent (about 10 min). Halfway in, add sliced garlic. Season with more salt/pepper to taste.

  7. Turn off heat and add about 3/4 of chopped zucchini mixture to a blender or food processor (beware: if hot, the lid will explode off). Blend until very smooth.

  8. Add tomatoes and zucchini-paste back to saute pan. Heat pan to low.

  9. Add spaghetti to water and cook about 7 min.

  10. At about minute 5, add 1 C pasta water to zucchini-tomato mixture. Stir into a sauce.

  11. When spaghetti is done, add to saute pan and mix all together.

  12. Add shrimp and serve.

  13. Garnish with a few small dollops of ricotta cheese, good OLIVE OIL (important!), basil, and red pepper. While you eat, mix the ricotta into the pasta.

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