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Zucchini Pasta

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A light yet comforting pasta dish made with tender zucchini, garlic, and olive oil, finished with Parmesan and fresh herbs for a fresh, satisfying meal.

Ingredients

  • 12 oz pasta (short pasta, spaghetti, or linguine)
  • 2 medium zucchini, sliced or diced
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh basil or parsley, chopped

Instructions

  1. Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add chopped onion and cook until softened, about 3–4 minutes.
  4. Stir in garlic and cook for 30 seconds until fragrant.
  5. Add zucchini and cook until tender but not mushy, about 5–7 minutes.
  6. Add cooked pasta to the skillet with a splash of reserved pasta water.
  7. Season with salt, black pepper, and red pepper flakes if using.
  8. Toss everything together until lightly sauced and well combined.
  9. Serve topped with Parmesan cheese and fresh herbs.

Notes

  • Do not overcook zucchini to avoid sogginess.
  • Add cherry tomatoes or mushrooms for variation.
  • Use zucchini noodles for a lighter option.
  • Add cream or pesto for a richer version.

Nutrition

Find it online: https://cookedbymaya.com/zucchini-pasta/