Creamy Zucchini Pasta with Herbs – Light, Rich, and Full of Flavor

Every summer, when zucchini takes over my kitchen, this creamy zucchini pasta with herbs becomes my favorite way to enjoy it.

It’s light, rich, and filled with flavor from fresh basil, oregano, and mint—all brought together with a touch of cream and Romano cheese.

It’s the kind of pasta that feels indulgent but still fresh, perfect for lazy evenings when you want something nourishing but easy.

Why I Love This Recipe

Uses lots of zucchini – Perfect for garden surplus or farmer’s market finds.

Velvety and herby – Cream, cheese, and fresh herbs = flavor magic.

Quick and easy – Comes together in one skillet while the pasta cooks.

Customizable – Works with different herbs or pasta shapes.

Feels elegant – But made from humble, everyday ingredients.

What You’ll Need (Ingredient Highlights)

Dry pasta – Choose your favorite: linguine, rigatoni, penne…

Zucchini – Shredded and cooked down into a creamy base.

Extra virgin olive oil – Adds richness and depth.

Sweet onion – Vidalia or similar for subtle sweetness.

Garlic & red pepper flakes – Aroma and gentle heat.

Fresh herbs – Basil, oregano, and mint bring brightness.

Heavy cream – Adds silkiness without being heavy.

Romano cheese – Salty, nutty, and perfect for finishing.

Pro Tips Before You Start

Shred the zucchini finely – A box grater or food processor works great.

Use a big skillet – Zucchini releases water and needs space to cook down.

Don’t skip the fresh herbs – They’re key to the flavor balance.

Save pasta water – Helps loosen the sauce as needed.

Adjust cream to your liking – Go lighter or richer depending on the day.

How to Make Creamy Zucchini Pasta with Herbs

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook pasta according to package directions.

Reserve 1 cup of pasta water, then drain.

Step 2: Prep the Zucchini

Slice zucchini in half lengthwise, remove the seeds and ends, then shred using a box grater or food processor.

Set aside.

Step 3: Sauté the Onion and Garlic

Heat olive oil in a large skillet over medium-high heat.

Add diced onion and sauté for about 3 minutes until softened.

Stir in red pepper flakes and garlic; cook for 1 more minute until fragrant.

Step 4: Cook the Zucchini and Herbs

Add the shredded zucchini, salt, pepper, and half of the chopped basil, oregano, and mint.

Stir well, bring to a gentle simmer, then cover and reduce heat to medium-low.

Cook for 15 minutes, stirring occasionally to prevent sticking.

Step 5: Finish the Sauce

Remove the lid, stir in the heavy cream and the remaining herbs.

Let it heat through gently.

Step 6: Add Cheese and Combine

Stir in the grated Romano cheese.

If the sauce is too thick, add some reserved pasta water a little at a time until desired consistency is reached.

Toss with cooked pasta or serve the sauce alongside.

What to Serve It With

Crusty garlic bread or focaccia

Grilled lemon chicken or shrimp

Light arugula salad with balsamic vinaigrette

A crisp white wine like Sauvignon Blanc

Fresh cherry tomatoes on the side

Variations / Substitutions

Swap herbs – Try parsley or thyme if you don’t have mint or oregano.

Use zucchini noodles – For a low-carb twist.

Add protein – Toss in grilled chicken, pancetta, or white beans.

Make it dairy-free – Use coconut cream and skip the cheese.

Try Pecorino or Parmesan – If you don’t have Romano.

Storage & Leftovers

Refrigerate – Store in an airtight container for up to 3 days.

Reheat gently – Use the stove or microwave with a splash of water or cream.

Don’t freeze – The cream sauce may separate.

Use leftovers creatively – Try it as a creamy base for a veggie bake.

Add fresh herbs again – To refresh the flavor when reheating.

FAQs

Can I use yellow squash instead of zucchini?
Yes, yellow squash works just as well and tastes very similar.

Do I need to peel the zucchini?
No peeling necessary—just remove the seeds and shred.

How do I prevent the zucchini from getting watery?
Let it cook uncovered after softening to let excess moisture evaporate.

Is it okay to make the sauce ahead of time?
You can prep it ahead and store it in the fridge, then warm and toss with pasta when ready.

Can I make this recipe vegan?
Yes—use plant-based cream and cheese alternatives, and it still tastes fantastic.

What type of pasta works best?
Short shapes like fusilli or rigatoni catch the sauce well, but long noodles also work.

How do I make it spicier?
Add more red pepper flakes or a pinch of cayenne to the oil with the garlic.

Final Thoughts

This creamy zucchini pasta with herbs is everything I want in a summer dinner—easy, fresh, cozy, and full of garden flavor.

The balance of herbs, creamy sauce, and savory cheese makes it feel special, even when you’re just tossing it together on a weeknight.