Description
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.
Ingredients
- 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
Instructions
- 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.
- Blanch the broccoli: In the final 2 minutes of pasta cooking, add broccoli florets. Drain together.
- Sauté the vegetables: In a large skillet, heat olive oil. Add onion and cook until softened. Add garlic and zucchini; cook until tender.
- Make the sauce: Reduce heat and pour in the cream. Stir in Parmesan until melted and smooth.
- Combine: Add cooked pasta and broccoli to the skillet. Toss to coat, using reserved pasta water to loosen the sauce as needed.
- Finish: Season with salt, pepper, and lemon zest. Add crumbled bacon if using. Serve hot.
Notes
- 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: 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.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 40mg