Description
A refined one-bake solution for weeknight dining featuring tender zucchini, al dente pasta, and a velvety sauce, finished under the broiler for a delightful flavor.
Ingredients
Scale
- 12 oz (340 g) short pasta (penne, rigatoni, or orecchiette)
- 3 medium zucchinis, thinly sliced into half-moons (about 4 cups)
- 2 tablespoons olive oil, plus extra for drizzling
- 3 cloves garlic, thinly sliced
- 1 small shallot, finely minced (or 1/4 cup finely chopped onion)
- 1 cup heavy cream (or 3/4 cup half-and-half for a lighter finish)
- 3 oz cream cheese, room temperature and cubed
- 3/4 cup grated Parmesan, plus extra for finishing
- Zest and juice of 1 lemon
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, room temperature
- 1/2 cup panko breadcrumbs or finely grated extra Parmesan for a crisp top
- Fresh basil or parsley, finely chopped, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Toss the sliced zucchini with 1 tablespoon olive oil, a pinch of salt, and a grind of pepper. Arrange in a single layer on a large rimmed baking sheet.
- Meanwhile, bring a large pot of salted water to a vigorous boil. Cook the pasta for 2 minutes less than package directions; drain, reserving 1/2 cup pasta water, and spread the pasta across the baking sheet with the zucchini.
- In a small saucepan over medium heat, warm 1 tablespoon olive oil and the butter. Sauté the shallot until translucent and fragrant, then add the garlic and cook until aromatic.
- Pour in the cream, bring to a gentle simmer. Stir in cream cheese and whisk until smooth. Add Parmesan, lemon zest, and juice; season with salt and pepper.
- Pour the sauce evenly over the pasta and zucchini on the tray, tossing lightly to coat. Scatter panko or extra Parmesan over the top and dot with butter.
- Transfer to the oven and bake for 8–10 minutes until bubbles form and topping is golden. For a final bronzed finish, broil for 1–2 minutes.
- Let rest for 3 minutes before serving, garnished with fresh basil and a final grating of Parmesan.
Notes
For best results, use room temperature cream cheese and butter, and freshly grated Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 60mg