Creamy Lemon Zucchini Mafalda Pasta
Creamy Lemon Zucchini Mafalda Pasta combines tender mafalda pasta ribbons with sautéed zucchini in a luscious and creamy lemon sauce. The fresh zucchini offers a mild crunch while the cream sauce incorporates bright lemon zest and juice, creating a pasta dish that is balanced and comforting!
Servings: 4 people
Calories: 562kcal
Ingredients
- ½ lb mafalda pasta or your favorite pasta shape!
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1-2 zucchinis thinly sliced
- 3 garlic cloves minced
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ cup white wine optional
- 1 cup heavy cream
- ½ cup grated parmesan
- lemon zest from 1 lemon
- juice of ½ lemon
- salt and pepper to taste
Instructions
- Cook the pasta according to package instructions in salted water. Reserve some pasta water before pouring it out.
- In a sauté pan, heat up butter and olive oil on medium heat. Add zucchini and sauté until slightly brown, then stir to get the other sides brown. Add pinch of salt and pepper. Once both sides are browned, remove from pan.
- Turn the heat down and add garlic to the pan. Sauté until fragrant, then add thyme and basil. Deglaze the pan with white wine and let it cook down, 2-3 minutes.
- Add heavy cream, lemon zest, and juice of ½ lemon. Stir. Let simmer for about 3 minutes.
- Add cooked pasta to the pan along with the zucchini and grated parmesan. Mix well. If the sauce is a little too thick, add a bit of pasta water and stir.
- Serve immediately with more parmesan and lemon as desired.
Notes
This creamy pasta dish is best eaten on the day that it is made, but you can certainly store it in an airtight container in the fridge for up to 2 days!