Lemon Chive Rice – Fresh Twist + Easy Comfort + A Zesty Weeknight Side You’ll Love!

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Creamy Zucchini Pasta – One Pot Wonder with Corn, Basil & Parmesan

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Creamy Zucchini Pasta is the perfect fusion of comfort and freshness, combining velvety cream sauce, sweet corn, and the subtle earthiness of grated zucchini. This satisfying yet wholesome dish is ideal for busy weeknights when you want something quick, creamy, and loaded with vegetables. With ingredients like parmesan, garlic, sundried tomato, and fresh basil, this one-pot pasta packs a punch of flavor in under 30 minutes.

Pasta has always been a canvas for creativity, and this creamy zucchini version is no exception. Originating from the idea of "using what’s in season," zucchini becomes the star here—not just as a veggie add-in, but as the base of the sauce. Its moisture and mild taste help create a luscious texture when combined with cream, chicken stock, and parmesan. The sun-dried tomatoes add a tangy burst, while canned corn lends sweetness and bite. What’s beautiful about this dish is its balance: indulgent yet veggie-forward, comforting but bright thanks to the basil. Bonus? Zucchini is low in calories and high in antioxidants—making this creamy pasta a feel-good meal you’ll want to put on repeat. If you're looking for a quick dinner that doesn’t skimp on flavor, this recipe is a must-try.

Key Ingredients & Their Roles:

• Zucchini (courgette) → Adds moisture, light sweetness, and a creamy texture when cooked down. It’s also rich in fiber and antioxidants.
• Thickened (heavy) cream → Creates a luscious, velvety base that ties everything together.
• Sun-dried tomatoes → Provide a concentrated tangy flavor that cuts through the richness of the cream.
• Corn kernels → Add pops of sweetness and texture, balancing the creamy and savory notes.
• Parmesan cheese → Salty, nutty, and umami-rich—this cheese adds depth and helps thicken the sauce naturally.











Recipe Details:

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Cuisine Type: Western / Fusion
Calories (Estimate): ~550 kcal per serving | Serving Size: Serves 4


Ingredients:

  • 1 zucchini (600g), grated
  • 1 onion, finely sliced
  • ¼ cup (35g) sun-dried tomatoes, chopped
  • 3 tbsp (50g) butter
  • 1 tsp minced garlic
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 cup (250ml) thickened cream (heavy cream)
  • 1 cup (250ml) chicken stock
  • 1 cup (80g) grated parmesan cheese
  • 1 can corn kernels (400g), drained
  • 300g spaghetti
  • Handful of fresh basil, for garnish

Instructions:

  1. Prepare your vegetables: Grate zucchini, slice onion, chop sun-dried tomatoes, and drain corn.
  2. Cook the pasta: Boil spaghetti according to package instructions, but subtract 2 minutes from the total time. Reserve ½ cup of pasta cooking water. Drain and set aside.
  3. Start the sauce: In a large pan, melt butter over medium-high heat (about 180°C / 350°F). Add garlic and onion, and sauté for 1 minute until fragrant.
  4. Add zucchini: Stir in grated zucchini, salt, and pepper. Cook for about 3 minutes until softened and most moisture evaporates.
  5. Pour in liquids: Add thickened cream, chicken stock, and drained corn. Stir and bring to a gentle simmer, then reduce heat to medium and cook for another 3 minutes.
  6. Combine pasta: Add the slightly undercooked spaghetti, sun-dried tomatoes, and parmesan cheese to the pan. Toss everything together and cook for 2 more minutes, allowing the pasta to soak up the flavors.
  7. Adjust consistency: If the sauce is too thick, stir in a bit of reserved pasta water.
  8. Serve: Garnish with torn fresh basil leaves and more parmesan if desired.

Tips & Ingredient Substitutions:

✔ Vegan Swap: Use vegan butter, plant-based cream (like oat or soy), veggie stock, and nutritional yeast instead of parmesan.
✔ Gluten-Free Option: Swap spaghetti with gluten-free pasta like rice or corn-based noodles.
✔ Add Protein: Stir in cooked shredded chicken, grilled tofu, or crispy chickpeas for extra protein.
✔ Time-Saving Tip: Grate zucchini and slice onions in advance—store them in airtight containers in the fridge for up to 2 days.

Frequently Asked Questions (FAQ Section):

Q1: Can I make this ahead of time?
Yes! You can prepare the sauce in advance and store it separately. Reheat gently and add freshly cooked pasta when ready to serve.

Q2: What can I use instead of cream?
You can use evaporated milk, cashew cream, or full-fat coconut milk for a dairy-free twist.

Q3: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or stock to loosen the sauce.

Q4: Can I use frozen corn?
Absolutely! Just thaw and drain it before adding to the sauce.

Q5: Will spiralized zucchini work?
You can use spiralized zucchini, but the sauce may be more watery. Sauté longer to reduce excess liquid.

Wrap-Up 

Whether you’re in the mood for something cozy, or looking to sneak more veggies into your dinner, this creamy zucchini pasta ticks all the boxes. It’s indulgent without being heavy, and easy enough to whip up on any night of the week. If you try this recipe, let me know how it turned out in the comments below—did you add your own twist?

💬 What’s your favorite vegetable to turn into a pasta sauce?

🍝 Love pasta? Check out my One-Pan Spaghetti Aglio e Olio for another quick and delicious dinner idea!

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