Healthy Creamy Zucchini Pasta Recipe

Healthy Creamy Zucchini Pasta Recipe

Prep Time 15 mins

Cook Time 15 mins

Serves 6

Vegetarian / Egg free / Quick


  • 500 g spaghetti
  • 1 tsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 3 zucchinis, grated
  • 2 cups frozen corn and/or peas
  • 345 g low-fat evaporated milk
  • 3 tsp reduced-salt stock powder
  • 1/2 cup Parmesan cheese, grated
  • pepper, to serve
  • 1 lemon, to serve


  1. Boil spaghetti according to packet instructions minus 2 minutes. It should still be firm in the middle. Before draining, scoop out a cupful of the starchy cooking water to use later.
  2. Heat oil in a very large frypan or wok. Cook onions and garlic for 2 minutes until softened.
  3. After grating, remove some of the moisture from the zucchini. Use a strainer, the side of the box grater, or squeeze with hands or by wrapping zucchini in a clean cloth. Add zucchini to pan and cook on a high heat, stirring occasionally, for 5 minutes.
  4. Add corn or peas, evaporated milk and stock powder. Simmer for about 2 minutes.
  5. Add the drained pasta and a splash (about ¼ cup) of the starchy water to the pan and use two wooden spoons to toss the pasta in the sauce for a couple of minutes. This will help the sauce cling to the pasta. Add a little more of the pasta water if it gets too dry.
  6. Serve with parmesan, black pepper, lemon zest and juice.
Nutrition Information

per serving

per 100g


453 kJ 181 kJ
108 Cal 43 Cal


9.2 g 3.7 g

Fat, total

5.1 g 2 g


2.3 g 0.9 g


4.3 g 1.7 g


4 g 1.6 g


566.6 mg 227 mg


3.1 g 1.2 g

Reference: The Better Health Channel – Live Lighter – for full details

Please check the recipe if you have any allergies.



Share this post with your friends

Download The Clinic App
Follow us on social media for updates and special announcements

258 Main Street
Mornington VIC 3931

© Copyright 2024 Mornington Medical Group   |   Privacy Policy   |   Website Hosted by Burst Creative