Name: 30-Minute Creamy Zucchini Pasta with Boursin (Lazy Pasta alla Nerano)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 16 ounces dried fusilli or short pasta of choice; 2-3 tablespoons olive oil; 2 medium zucchini (approx. 1 pound), ends trimmed; 1 large shallot (or ½ small yellow onion), diced; 6 cloves garlic, finely chopped or grated; 1 cup packed basil leaves, roughly chopped; 1 lemon, zested and juiced; 5.2 ounces Boursin Garlic & Fine Herbs Gournay cheese; ½ cup finely grated parmesan

When the Garden Won’t Quit, Make This Creamy Zucchini Pasta

Drowning in football-sized zucchini but can’t stand the idea of another loaf of bread or batch of zoodles? This Creamy Zucchini Pasta uses up a lot of squash without making you feel like you’re eating it for the millionth time this week. 💃🏻🙌🏼

It’s designed for that in-between moment when your body is harvesting mid-August garden produce, but your mind starts to crave fall comfort foods. Every bite of pasta is creamy and cozy, while sneakily blending in perfectly ripe summer zucchini.

So if you’re staring down a pile of oversized squash and want something light and luscious…you’re in the right place.

A blue and white patterned plate filled with rotini pasta coated in creamy green sauce, topped with grated cheese and fresh basil leaves, with a fork in the background. — This 30-minute creamy zucchini pasta takes you from garden overload to comforting weeknight dinner magic—the ultimate way to close out summer!

The silky, basil-laced sauce is inspired by classic Italian Pasta alla Nerano—the iconic Amalfi Coast pasta made with fried zucchini and cheese, popularized by Stanley Tucci. But I’m making a few lazy girl shortcuts, because the last thing I want to do is stand over a hot stove frying batches of zucchini in August. 😅

Instead, you’ll grate the zucchini and quickly caramelize it, then use a blender to make a smooth sauce. The real creamy-dreamy finish comes from melting in herbaceous Boursin cheese—an easy way to create a velvety sauce without any heavy cream.

It’s a soft launch into comfort food season, with peak summer zucchini as the star!

If you’re craving something a bit brighter, my 25-Minute Lemon Zucchini Pasta with Garlic Breadcrumbs is just what you need! It’s like the sunny, citrusy cousin to this cozy recipe, using a lemony garlic-infused olive oil to coat every strand of pasta and julienned zucchini—no cream needed!

Easy Ways to Make Your Pasta Dinner Taste As Good as Any Trattoria 🍝

Get 5 days of pasta tips learned from my years in a fine-dining Italian restaurant.

Top-down view of fresh ingredients for a pasta dish: fusilli pasta, two zucchinis, olive oil, a bowl of salt, garlic, shallots, basil leaves, lemons, grated and block Parmesan cheese, and a round of cheese on a plate. — Garden zucchini pairs beautifully with other summer ingredients like shallot, basil, and lemon. Garlic and herb-infused Boursin cheese is my flavor-boosting shortcut for a silky-smooth zucchini pasta sauce.

How to Make the Creamiest Zucchini Pasta With Boursin Cheese

This recipe comes together quickly on your stovetop, and prepping and timing everything out will help create a seamless cooking experience. Don’t worry, I’ll walk you through it below!

A colander filled with cooked fusilli pasta sits on a marble countertop, with a white pitcher containing pasta water nearby. — Step 1: Boil the pasta

Boil the pasta in well-salted water, reserving 2 cups of starchy pasta water before draining. Fusilli’s twirly ridges are perfect for catching the creamy sauce, but any short pasta works! Learn More! → How to Cook Pasta Perfectly Every Single Time

👩🏻‍🍳⏱Timing Tip! For a perfectly timed dinner, drop your pasta into the boiling water at the end of step 3. The fusilli will finish just as the sauce comes together.

A wooden cutting board with a grater, grated zucchini, a whole zucchini, and a bowl filled with more grated zucchini, all on a marble countertop. — Step 2: Grate the zucchini

Use the largest holes on a box grater to shred the zucchini. Don’t worry about squeezing out the moisture unless your zucchini is extra wet—a quick pat with a towel is good enough!

Shredded zucchini and chopped onions being sautéed in a white skillet, stirred with a wooden spoon, on a marble countertop. — Step 3: Caramelize the zucchini

Sauté the grated zucchini in a skillet with diced shallots and a generous pinch of salt. Be patient here! Gently caramelizing the zucchini creates next-level richness. Well worth 15 minutes and much less fussy than frying your zucchini (à la pasta alla Nerano).

A blender filled with smooth, creamy green sauce or smoothie sits on a white marble countertop, viewed from above. — Step 4: Blend the sauce!

Finish the golden-brown zucchini with garlic, basil, lemon zest, and juice, scraping up any browned bits from the bottom of the pan. You just spent 15 minutes developing all that flavor—don’t let it go to waste! Then add it all to a stand blender with 1 cup of reserved pasta water to thin out the mixture into a smooth sauce. (Or use an immersion blender right in the pot!)

A wooden spoon stirs creamy green soup in a white pot, with chunks of white cheese melting on top. A patterned blue and white plate with a fork and spoon sits nearby on a marble surface. — Step 5: Melt the Boursin cheese

Return the blended zucchini pasta sauce to the skillet and stir in the herby Boursin cheese, letting it gently melt over low heat until the mixture is super creamy.

A pan filled with creamy green sauce, partially mixed with cooked rotini pasta, and a wooden spatula resting inside. — Step 6: Toss with pasta!

Allow the fusilli to cook for a few minutes in the skillet with the creamy zucchini pasta sauce, allowing it to absorb the flavor. If the sauce is too loose, tighten it up with a handful of parmesan. If it’s too thick, add another splash of pasta water until the sauce coats the pasta perfectly.

A blue and white decorative plate filled with rotini pasta coated in creamy green pesto sauce, garnished with fresh basil leaves and grated cheese. A fork rests on the plate, and more pasta is visible in the background. — Dinner is served! Add some grated parmesan and fresh basil to your bowl of creamy zucchini pasta, and dig right in.

For a summer-meets-cozy dinner, serve with a side of Garlic Lover’s Garlic Bread and a Light and Fresh Mixed Greens Side Salad.

A blue and white patterned plate filled with rotini pasta coated in creamy green sauce, garnished with fresh basil leaves and grated cheese, with a fork and spoon on the side. — Creamy pasta sauce + garden fresh produce is the best of both fall and summer!

I can’t wait for you to try this Creamy Zucchini Pasta with Boursin! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

30-Minute Creamy Zucchini Pasta with Boursin (Lazy Pasta alla Nerano)

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Author: Jess Larson
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: serves 4-6 1x
Category: Pasta Recipe; Summer Dinner
Method: Stovetop, Blended
Cuisine: Italian-Inspired, American
Diet: Vegetarian

Print Recipe

Description

This Creamy Zucchini Pasta with Boursin is built for end-of-summer nights when you’re craving something a little cozy.

Grab your garden zucchini harvest, shred and caramelize the squash, then blend it into a velvety sauce with fresh basil, lemon, and Boursin cheese for maximum creaminess.

Simply toss the zucchini sauce with twirly fusilli pasta for the best 30-minute dinner you’ll have this summer!

Ingredients

Scale

16 ounces dried fusilli or short pasta of choice
2–3 tablespoons olive oil
2 medium zucchini (approx. 1 pound), ends trimmed
1 large shallot (or ½ small yellow onion), diced
6 cloves garlic, finely chopped or grated
1 cup packed basil leaves, roughly chopped
1 lemon, zested and juiced
5.2 ounces Boursin Garlic & Fine Herbs Gournay cheese
½ cup finely grated parmesan

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Instructions

Boil the pasta: Bring a large pot of water to a boil. Once boiling, generously season the water with salt. Once the water reaches a rolling boil (ideally while the zucchini cooks down, Step 3*), drop the pasta and cook to al dente according to package directions. Carefully dip a liquid measuring cup into the pot to reserve about 2 cup of the starchy pasta water, then drain the pasta but do not rinse. (Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time!)
Meanwhile, grate the zucchini: Set a box grater over a cutting board and run the zucchini along the side with the largest holes, grating it into chunky pieces.
Soften the zucchini: Add the olive oil to a large skillet over medium heat. Once shimmering, stir in the shallot and grated zucchini. Season with a heaping ½ teaspoon kosher salt. Cook, stirring occasionally, for 12-15 minutes until softened and golden-brown. (*This is a great time to drop the pasta, Step 1.) Once golden, stir in the garlic, basil, and lemon zest. Cook 1-2 minutes longer, until fragrant. Squeeze the lemon juice into the skillet while scraping up any browned bits from the bottom—that’s where all the flavor is!
Blend the creamy zucchini sauce: Transfer the zucchini mixture and 1 cup of reserved pasta water to a blender or food processor. Blend until smooth. Return the purée to the skillet. Stir in the Boursin cheese and simmer over low heat until the cheese melts and the sauce becomes creamy.
Toss the creamy zucchini pasta: Add cooked pasta to the skillet and toss to coat. The creamy zucchini sauce should evenly coat the pasta, so adjust as needed: add in a splash of reserved pasta water to loosen it up or tighten it with a handful of parmesan. Cook 1-2 minutes longer over medium heat, allowing the pasta to meld with and absorb some of the creamy zucchini sauce.
Serve: Portion into individual bowls, topping with additional grated parmesan and chopped fresh herbs as desired. Serve immediately—make it a full meal with my Garlic Lover’s Garlic Bread and a Light and Fresh Mixed Greens Side Salad. Enjoy!

Notes

Dietary restrictions: To ensure your pasta is vegetarian, use your favorite rennet-free parmesan cheese.
Storage and reheating: Leftover creamy zucchini pasta will keep, stored in an airtight container in the refrigerator, for 2-3 days. Reheat on the stovetop or in the microwave, adding an extra splash of water or cooking stock to loosen up the creamy zucchini sauce as needed, until warmed through.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

30-Minute Creamy Zucchini Pasta with Boursin (Lazy Pasta alla Nerano)

When the Garden Won’t Quit, Make This Creamy Zucchini Pasta

Easy Ways to Make Your Pasta Dinner Taste As Good as Any Trattoria 🍝

End-of-Summer Pasta Essentials

How to Make the Creamiest Zucchini Pasta With Boursin Cheese