pasta with zucchini recipe

Written ByJenny Smyth Posted on
pasta with zucchini recipe
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The Best pasta with zucchini recipe

I’ve been making this pasta with zucchini recipe for years, and it’s a staple in our household. It’s a simple yet flavorful dish that’s perfect for any occasion, whether it’s a weeknight dinner or a special gathering. The best part is that it’s incredibly easy to make, requiring only a few ingredients and minimal preparation time.

My kids love it because it’s fun to watch me cook, and they always get excited when they see the colorful zucchini strips on the plate. As for me, I love how this recipe brings out the natural sweetness of the zucchini, which pairs beautifully with the savory taste of the pasta. This recipe has become a go-to option for me whenever I need to whip up a quick and delicious meal.

Plus, it’s packed with nutrients from the zucchini, making it a great choice for a healthy meal option. Over time, I’ve experimented with various variations of this recipe, but the original remains my favorite. It’s amazing how something so simple can be elevated to new heights with just a few tweaks.

Now that I’ve shared my secrets with you, I’m sure you’ll be hooked on this recipe just like I am. One thing is for sure: once you try this pasta with zucchini recipe, you’ll be coming back for more! In fact, I often find myself making extra batches just so I can have some leftovers for later in the week.

The leftovers are just as tasty as freshly cooked pasta, if not even better.

Pasta with Zucchini

Pasta with Zucchini

4.8 from 1574 votes

This pasta with zucchini recipe is a delicious and healthy dish that combines fresh zucchini with al dente pasta in a light tomato sauce. It’s perfect for a quick weeknight meal or a light lunch.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pasta Dough

2 cups flour
1 tsp salt
1 egg

For the Sauce

1 cup tomato sauce
2 cloves garlic
1 medium zucchini
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste
1/4 cup grated parmesan cheese

👨‍🍳Directions

1Preheat oven to 375°F.
2In a mixing bowl, combine flour, salt, and egg.
3Mix until a dough forms.
4Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.
5Cover and let rest for 30 minutes.
6Meanwhile, prep the sauce.
7Cut the zucchini into thin half-moons.
8In a saucepan, heat the olive oil over medium heat.
9Add the garlic and sauté until fragrant and lightly golden.
10Add the zucchini and cook until it begins to soften and release moisture.
11Add the tomato sauce, oregano, basil, salt, and pepper to the saucepan.
12Stir well to combine.
13Simmer over medium-low heat for 10 minutes, until the sauce has thickened slightly.
14Taste and adjust seasoning if needed.
15Remove from heat and stir in the parmesan cheese.
16Roll out the pasta dough to your desired thickness using a pasta maker or rolling pin.
17Cut the dough into your preferred pasta shape.
18Cook the pasta in a large pot of boiling salted water until al dente, about 5-7 minutes.
19Drain the pasta, reserving some pasta water.
20Add the cooked pasta to the saucepan with the zucchini sauce.
21Toss well to combine, adding a little pasta water if needed to achieve your desired consistency.
22Serve the pasta hot, garnished with additional parmesan cheese if desired.

🔧Equipment

Mixing bowl
Pasta maker or rolling pin
Saucepan
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 25mg🧂Sodium: 500mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 12g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a vegan version, omit the egg and use a vegan-friendly pasta dough recipe.

Watch Video Of How Pasta with Zucchini Works

I always recommend storing leftover pasta with zucchini in an airtight container in the fridge for up to three days or freezing it for longer-term storage. When reheating leftovers, make sure to add some extra olive oil and seasonings to maintain their flavor and moisture level.

This pasta dish is also versatile enough to be served as a main course or side dish at family gatherings or potlucks. It’s perfect for busy households looking for quick and nutritious meals that everyone will enjoy.

❓ Frequently Asked Questions About Pasta with Zucchini

Q: What type of pasta is best suited for this recipe?

This recipe works well with most types of pasta, but I prefer using long, thin shapes like spaghetti or linguine.

Q: Can I use other types of summer squash besides zucchini?

Yes, you can substitute other summer squash varieties like yellow crookneck or pattypan squash in place of zucchini.

Q: How do I prevent the zucchini from becoming too mushy?

To avoid overcooking the zucchini, add it to the pasta towards the end of cooking time so it retains its texture and color.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the pasta and sauce ahead of time but combine them just before serving to maintain their texture and flavor.

Q: Is this recipe suitable for vegetarians or vegans?

This recipe is vegetarian-friendly but not vegan due to the presence of Parmesan cheese; however, you can easily substitute it with a dairy-free alternative.

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