pasta with zucchini
This simple and flavorful Pasta with Zucchini recipe is perfect for a light dinner or a quick lunch. It combines the freshness of zucchini with pasta and a hint of garlic, making it a delicious vegetarian option that can be prepared in no time.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 12 oz pasta e.g., spaghetti or penne
- 2 medium zucchini about 1 lb or 450 g, thinly sliced
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon red pepper flakes optional
- Salt to taste
- Black pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta in a colander.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Add the sliced zucchini to the skillet and cook for about 5-7 minutes, stirring occasionally, until the zucchini is tender. If using, add the red pepper flakes and stir to combine.
- Add the drained pasta to the skillet with the zucchini. Pour in a bit of the reserved pasta water (start with 1/4 cup) to help combine the ingredients. Toss the pasta and zucchini together until well mixed. If the mixture seems dry, add more pasta water until you reach your desired consistency.
- Season the pasta with salt and black pepper to taste. Add the grated Parmesan cheese and toss until evenly distributed.
- Serve the pasta warm, garnished with fresh basil leaves and extra Parmesan if desired.
Notes
For added protein, you can include grilled chicken or shrimp.
You can customize this dish by adding other vegetables such as cherry tomatoes or spinach.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.