Creamy Zucchini Pasta

Served with a glass of white wine, zucchini noodles and chicken piccata are arranged on a plate beside slices of crunchy ciabatta.

Twirls of Creamy Zucchini Pasta accompany Chicken Piccata, served alongside slices of crunchy ciabatta bread.

Creamy Zucchini Pasta
Makes 4 servings
  • ¼ cup unsalted butter
  • ¾ cup heavy whipping cream
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon lemon zest
  • 8 ounces linguine, cooked according to package directions
  • 12 ounces prepared spiralized zucchini (approximately 2½ cups)
  • 1 cup freshly grated Parmesan (approximately 2 ounces)
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Garnish: fresh chopped sage, grated Parmesan
  1. In a large skillet, melt butter over medium-high heat. Add cream, sage, and lemon zest. Reduce heat to medium, and stir constantly until sauce thickens, about 1 minute.
  2. Reduce heat to medium-low; add cooked pasta and prepared zucchini, tossing to coat. Fold in Parmesan, lemon juice, salt, and pepper. Garnish with sage and Parmesan, if desired.


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