Q1: What is the absolute, number one secret to a creamy zucchini pasta that is not watery?

The secret is to squeeze out as much moisture as you possibly can from the grated zucchini before you cook it. Zucchini has a very high water content. If you were to add it directly to the pan, it would release all that water and create a bland, watery sauce. By wringing it out in a clean kitchen towel, you are concentrating its sweet flavor and ensuring your final sauce is rich and luscious, not soupy.

Q2: Do I really have to use the starchy pasta water? Yes, absolutely!

This is the magic ingredient that transforms the simple ingredients in the skillet into a true, cohesive, and creamy sauce. The starches in the pasta water are a natural emulsifier that helps to bind the olive oil, the cheese, and the zucchini juices together into a silky sauce that will cling beautifully to every single noodle.

Q3: Can I make this dish ahead of time?

This dish comes together so incredibly quickly that it is at its absolute best when it is made and served fresh. If you do make it ahead, be aware that the pasta will continue to absorb the sauce as it sits in the refrigerator, so the leftovers will be a bit drier.

Q4: Can I make this recipe with zucchini noodles ("zoodles") instead of pasta?

You can, but you will need to adjust the technique. You will not have the starchy pasta water to create the creamy sauce. The best method would be to make the zucchini sauce as directed, and then stir in about 1/4 cup of heavy cream or a few large dollops of ricotta cheese to create a creamy sauce before you toss in your cooked zucchini noodles.

Q5: What is the difference between Pecorino cheese and Parmesan cheese?

While they are both hard, salty, Italian cheeses that are perfect for grating, Parmigiano-Reggiano is made from cow's milk and has a nutty, slightly fruity flavor. Pecorino Romano , on the other hand, is made from sheep's milk and is typically a bit saltier and tangier than Parmesan. It is a fantastic, classic choice for a bright and zesty pasta like this one.

The Best Creamy Zucchini Pasta (an Easy, Healthy Recipe!)

A light and fresh vegetarian pasta dish featuring a simple sauce made from grated zucchini, shallots, and garlic. In this recipe, grated zucchini is squeezed dry to remove excess moisture, then sautéed with shallots until tender. This vegetable mixture is then tossed with hot cooked spaghetti or bucatini, along with starchy pasta water, Pecorino cheese, fresh lemon juice, and herbs like basil or mint, to create a vibrant and flavorful sauce that coats the noodles.

Author: Evelyn

Ingredients

2 pounds zucchini (about 4 medium)
3 tablespoons extra-virgin olive oil
2 shallots, chopped (⅔ cup)
1 teaspoon sea salt
Pinch of red pepper flakes
Freshly ground black pepper
4 garlic cloves, grated
12 ounces spaghetti or bucatini pasta
⅓ cup grated pecorino or Parmesan cheese, plus more for serving
2 to 3 tablespoons fresh lemon juice
Zest of 1 lemon
1 cup fresh basil and/or mint leaves

Instructions

Grate the zucchini on the large holes of a box grater. Transfer the grated zucchini to a clean kitchen towel and wring out as much excess moisture as possible.
(Instructions past this point are inferred as they were missing from the article)
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped shallots, salt, and a few grinds of pepper. Cook for 5 to 7 minutes, until the shallots are soft.
Add the grated garlic and red pepper flakes and cook for another minute until fragrant.
Add the squeezed zucchini to the skillet. Cook, stirring, for 3 to 5 minutes, until the zucchini is tender.
Add the drained hot pasta to the skillet with the zucchini mixture. Add the pecorino cheese, lemon juice, lemon zest, and fresh basil or mint.
Toss everything together, adding splashes of the reserved pasta water as needed to create a light, creamy sauce that coats the noodles.
Season to taste with more salt and pepper, and serve immediately with an extra sprinkle of cheese.

Notes

Note: The final cooking instructions were not provided in the original article and have been inferred based on the ingredient list and standard pasta-making techniques.
Squeezing the excess moisture from the grated zucchini is the most crucial step in this recipe. It prevents a watery sauce and allows the zucchini to brown and develop flavor.
Using the starchy pasta water is key to creating a creamy sauce that emulsifies and clings to the pasta.

Find it online: https://cookupjoy.com/creamy-zucchini-pasta/