Ingredients

1 box (16 ounces) cavatappi pasta

¼ cup olive oil, plus more for serving

2 pounds zucchini (about 3 large or 4 medium), grated on the large holes of a box grater

1 teaspoon kosher salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

1 tablespoon garlic, minced

¼ teaspoon crushed red pepper flakes (optional, for heat)

6 ounces cream cheese, softened and cubed

¾ cup (75 g) Parmesan cheese, freshly grated, plus more for serving

1 tablespoon lemon zest (from about 1 large lemon)

3 tablespoons lemon juice (from about 1 large lemon)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the cavatappi pasta until al dente. Reserve 2 cups of the pasta water before draining the rest, then set the pasta aside.

Step 2: While the pasta cooks, heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the grated zucchini, kosher salt, and black pepper. Cook, stirring occasionally, for 12 to 15 minutes until the zucchini releases its liquid, the liquid evaporates, and the zucchini becomes soft and slightly sticks to the bottom of the pan.

Step 3: Add the minced garlic and crushed red pepper flakes (if using) to the zucchini. Cook for 1 minute until fragrant.

Step 4: Reduce the heat to low. Add the cubed cream cheese and ½ cup of the reserved pasta water. Stir continuously until the cream cheese melts and forms a smooth, creamy sauce.

Step 5: Add the cooked pasta, Parmesan cheese, lemon zest, and lemon juice to the sauce. Toss everything together until well combined. Add more reserved pasta water a little at a time until the sauce reaches your desired consistency, coating the noodles nicely.

Step 6: Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately, topped with extra Parmesan, freshly ground black pepper, and a drizzle of olive oil.

Tips & Variations

For a richer flavor, try adding a splash of white wine to the zucchini while cooking.

Swap cream cheese with ricotta for a slightly lighter, fluffier sauce.

Add fresh herbs like basil or parsley at the end to brighten the dish.

If zucchini is very watery, salting and draining it in a colander before cooking can prevent excess moisture.

For heat lovers, increase crushed red pepper flakes or add a pinch of cayenne.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with other short pasta shapes like penne, fusilli, or rigatoni. Just be sure to adjust cooking time for al dente texture.

Is this recipe suitable for gluten-free diets?

To make it gluten-free, substitute the regular cavatappi pasta with a gluten-free pasta variety. The sauce and other ingredients are naturally gluten-free.