Creamy Zucchini Penne Pasta

Updated at: Sat, 09 Mar 2024 22:25:56 GMT

Step 1

Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons.

Step 2

Melt 1 TBSP butter in a large pan over medium-high heat. Add the panko, ¼ tsp garlic powder, salt, and pepper; cook, stirring, until golden and toasted, 1-2 minutes.

Step 3

Heat a drizzle of oil in same pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring frequently, until browned and tender, 5-10 minutes.

Step 4

Meanwhile, once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.

Step 5

Reduce heat under pan to low. Stir in 1/2 tsp paprika, 1/2 tsp garlic powder, and ¼ tsp sugar; cook, stirring, until fragrant, 30 seconds. Stir in ⅓ cup reserved pasta cooking water, vegetable bullion, cream cheese, and sour cream. Bring to a simmer and cook, stirring, until thoroughly combined, 1-2 minutes. Salt and pepper to taste.

Step 6

Stir drained pasta into pan with sauce. If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce. Sprinkle with Parmesan and top with garlicky panko.

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