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Complete healthy zucchini pasta tuscan With Mellow Nostalgia
Grant Logan

Healthy Zucchini Pasta Tuscan

This creamy and comforting Tuscan-style zucchini pasta is loaded with flavor, yet light and low-carb. Ready in just 20 minutes, it features spiralized zucchini tossed in a garlic-Parmesan cream sauce with cherry tomatoes and basil. A healthy weeknight meal that’s packed with warmth and Italian flair.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Healthy, Italian, Low Carb
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchini, spiralized
  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup fresh basil, chopped
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste

Equipment

  • spiralizer or vegetable peeler
  • large skillet
  • cutting board
  • paper towels

Method
 

  1. Spiralize the zucchini and set aside on paper towels to absorb excess moisture. Pat dry well to avoid a watery sauce.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in cherry tomatoes and Italian seasoning. Cook for 2–3 minutes until tomatoes soften and release juices.
  5. Pour in heavy cream and bring to a gentle simmer. Let it bubble lightly for about 1 minute.
  6. Stir in grated Parmesan cheese and mix until smooth and creamy.
  7. Add zucchini noodles and toss gently in the sauce. Cook for 2–3 minutes until just tender.
  8. Remove from heat. Stir in chopped basil. Season with salt and pepper to taste and serve immediately.

Notes

Drain and pat dry the zucchini noodles to prevent a watery sauce. Avoid boiling the cream—simmer gently. Use freshly grated Parmesan for the smoothest texture. Add grilled chicken or shrimp for extra protein.