Spaghetti with creamy zucchini sauce is a flavorful one pan meal and the perfect way to use up that extra zucchini! Spaghetti is tossed in a rich cream sauce that's filled with shredded zucchini and carrots.
In a saute pan over medium heat, melt butter. Add onion and garlic and cook for 2 minutes.
Add zucchini, carrots, salt, and red pepper flakes, stirring to combine. Add broth and spaghetti. Bring to a boil, cover, and reduce heat to low. Cook according to pasta's package directions for al dente pasta. *Halfway through cooking, remove lid and stir to better incorporate pasta. If pasta begins to look dry, add a splash of water to the pan. If pasta sauce looks very liquid, leave lid off for second half of cooking and turn heat to medium/medium-low.
Remove lid and add heavy cream and parmesan cheese. Stir until melted.
Remove from heat and allow to set for 5 minutes to allow sauce to thicken before serving.
12 ounces of broth = 1.5 liquid US cups
One pound of zucchini can range from one very large zucchini to four small zucchini.
*Pasta needs the exact amount of liquid (from broth and from grated vegetables) to cook correctly without leaving extra liquid in the pan. Pasta, broth, and vegetables need to be accurately measured.
To make vegetarian - replace parmesan cheese with any hard Italian cheese made with vegetable rennet.