Creamy Broccoli & Zucchini Spaghetti

Creamy Broccoli & Zucchini Spaghetti is a comforting yet fresh pasta dish loaded with vibrant green vegetables and coated in a luscious, cheesy cream sauce. It’s a perfect balance of indulgent flavor and wholesome ingredients.

Why You’ll Love This Recipe

• A creamy pasta dish that’s lightened with seasonal vegetables
• Quick and easy—ready in under 30 minutes
• A family-friendly way to enjoy more greens
• Easily adaptable to vegetarian or gluten-free diets

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Spaghetti or pasta of choice
• Broccoli florets
• Zucchini, sliced into half-moons
• Garlic, minced
• Onion, finely chopped
• Heavy cream or half-and-half
• Parmesan cheese, grated
• Olive oil
• Salt and pepper
• Optional: crumbled bacon or pancetta
• Optional: lemon zest, red pepper flakes

directions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
2. Blanch the broccoli: In the final 2 minutes of pasta cooking, add broccoli florets. Drain together.
3. Sauté the vegetables: In a large skillet, heat olive oil. Add onion and cook until softened. Add garlic and zucchini; cook until tender.
4. Make the sauce: Reduce heat and pour in the cream. Stir in Parmesan until melted and smooth.
5. Combine: Add cooked pasta and broccoli to the skillet. Toss to coat, using reserved pasta water to loosen the sauce as needed.
6. Finish: Season with salt, pepper, and lemon zest. Add crumbled bacon if using. Serve hot.

Servings and timing

• Serves: 4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Swap heavy cream with Greek yogurt or cashew cream for a lighter option
• Add chicken, shrimp, or tofu for more protein
• Use gluten-free pasta or zoodles for a low-carb version
• Stir in spinach, peas, or asparagus for extra veggies

storage/reheating

• Store: Refrigerate in an airtight container for up to 3 days
• Reheat: Warm in a skillet with a splash of milk or broth to restore creaminess
• Avoid freezing as the cream sauce may separate

FAQs

Can I use frozen broccoli?

Yes, just thaw and drain it well before using.

Can I make this without cream?

You can substitute with milk and a bit of flour for thickening or use a non-dairy alternative.

What cheese works best?

Parmesan adds a sharp, salty flavor, but Pecorino Romano or Asiago also work well.

Is this dish vegetarian?

Yes, if you skip the bacon or pancetta.

Can I use a different type of pasta?

Yes, short pastas like penne or fusilli work equally well.

How can I make this vegan?

Use plant-based cream, vegan cheese, and omit bacon.

What herbs go well in this dish?

Fresh basil, thyme, or parsley complement the creamy flavors beautifully.

How do I prevent the sauce from getting too thick?

Add reserved pasta water gradually until desired consistency is reached.

Can I add lemon juice instead of zest?

Yes, but use sparingly to avoid curdling the cream—add it off heat.

Is this good for meal prep?

Yes, though the sauce may thicken upon storage—add a bit of milk when reheating.

Conclusion

Creamy Broccoli & Zucchini Spaghetti delivers a perfect mix of indulgent and healthy. With a velvety sauce and vibrant vegetables, it’s a comforting dish you can feel good about. Enjoy it for a quick weeknight meal or a satisfying lunch any day of the week.

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