Zucchini Pasta

I love making Zucchini Pasta when I want something light, fresh, and comforting at the same time. It’s a simple dish that highlights tender zucchini, pasta, and a flavorful sauce that comes together quickly and feels satisfying without being heavy.

Why You’ll Love This Recipe

I like this recipe because it’s easy, flexible, and perfect for busy days. The zucchini softens into the pasta and absorbs all the flavors, making the dish feel wholesome and balanced. I also enjoy how it works well as a main dish or a side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pasta
zucchini
olive oil
garlic
onion
salt
black pepper
red pepper flakes (optional)
Parmesan cheese
fresh basil or parsley

Directions

I start by cooking the pasta in salted water until al dente, then reserve a small amount of pasta water and drain the rest.

While the pasta cooks, I heat olive oil in a large skillet over medium heat. I add the onion and cook until softened, then stir in the garlic and cook briefly until fragrant. I add the sliced or diced zucchini and cook until tender but not mushy.

I add the cooked pasta to the skillet along with a splash of reserved pasta water. I season with salt, black pepper, and red pepper flakes if I want some heat. I toss everything together until the sauce lightly coats the pasta.

I finish by topping the pasta with grated Parmesan cheese and fresh herbs before serving.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

I sometimes add cherry tomatoes for extra freshness or mushrooms for a heartier texture. When I want more protein, I mix in grilled chicken, shrimp, or chickpeas. I also enjoy adding a splash of cream or a spoon of pesto for a richer version.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta gently on the stove or in the microwave with a small splash of water or olive oil to keep it from drying out.

FAQs

Can I use zucchini noodles instead of pasta?

I can replace the pasta with zucchini noodles, but I add them at the end and cook briefly to avoid excess moisture.

Should I peel the zucchini?

I usually leave the skin on because it adds color and texture.

Can I make this dish vegan?

I simply leave out the Parmesan or use a plant-based alternative.

What type of pasta works best?

I like short pasta shapes, but spaghetti or linguine work just as well.

How do I keep the zucchini from getting soggy?

I cook it over medium heat and avoid overcooking so it stays tender but not mushy.

Conclusion

I keep Zucchini Pasta in my meal rotation because it’s simple, fresh, and endlessly adaptable. Every time I make it, I appreciate how a few basic ingredients can turn into a comforting dish that always hits the spot.

Print