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A blue and white patterned plate filled with fusilli pasta coated in a creamy green sauce, garnished with fresh basil leaves and grated cheese, with a fork beside the pasta.

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

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

Instructions

  1. 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!)A white colander filled with cooked rotini pasta sits on a marble countertop, with a white jug of pasta water nearby.
  2. 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.A zucchini being grated on a box grater sits on a wooden cutting board. Piles of freshly grated zucchini and a blue-rimmed bowl with more grated zucchini are also visible.
  3. 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!A white pot on a marble surface contains sautéed shredded zucchini and onions, being stirred with a wooden spoon. The mixture appears soft and lightly cooked.
  4. 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.Overhead view of a blender containing a thick, creamy green smoothie on a white marble surface.
  5. 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.A white pot filled with green sauce and uncooked rotini pasta, with a wooden spoon resting inside. Nearby are a small bowl of grated cheese and a cup of liquid on a marble countertop.
  6. 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!A blue and white plate holds fusilli pasta coated in a creamy green sauce, garnished with fresh basil and grated cheese, surrounded by utensils, leaves, and dining accessories on a marble surface.

Equipment

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.

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