Zucchini Pasta Recipe
This is a quick and easy zucchini pasta recipe, the kind you make with few ingredients that delivers a fresh and delightful recipe. Even a simple pasta and zucchini can turn into a creamy and tasty recipe that everyone can agree on!
Servings: 4 -6 servings
Ingredients
- 4 medium zucchini shredded
- 2 cloves garlic finely chopped
- ½ medium white or yellow onion diced
- 3 tablespoons fresh basil torn by hand
- 1 tablespoon fresh mint torn by hand
- 2 tablespoons extra virgin olive oil
- 1 pound fusilli pasta 454 grams
- 1 cup freshly grated parmigiano cheese plus more for topping
- salt and pepper to taste
Instructions
- In a large sauté pan, heat olive oil on medium high heat. Add onion, garlic, and zucchini. Cook about 10-15 minutes, stirring occasionally until slightly golden brown and soft.
- Meanwhile boil a large pot of water. Add salt to season water and cook pasta until 'al dente' directions. Before straining the pasta reserve 1/4 cup pasta water and set aside.
- As soon as the zucchini are done cooking turn off heat, season with salt and pepper, and stir in mint and basil leaves. Add cooked pasta and stir to combine. If needed add a little of the pasta water to make more of a sauce. Top with parmigiano and serve hot! Great as leftovers.
Notes
You can buy the giant fusilli seen in the pictures or use regular fusilli pasta.
Nutrition
Calories: 623kcal | Carbohydrates: 94g | Protein: 26g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 424mg | Potassium: 825mg | Fiber: 6g | Sugar: 9g | Vitamin A: 720IU | Vitamin C: 37mg | Calcium: 363mg | Iron: 3mg
