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: 8 servings
Ingredients
- 4 medium zucchini shredded
- 2 –3 cloves garlic finely chopped
- ½ yellow onion diced
- ½ cup fresh basil torn by hand
- 1 tablespoon fresh mint torn by hand (optional)
- 3 tablespoons extra virgin olive oil
- 1 pound fusilli pasta or pasta of choice
- 1½ cups freshly grated Parmigiano cheese plus more for topping
- Salt for pasta water and seasoning
- Black pepper to taste
- Red pepper flakes to taste (optional)
Instructions
- Prep zucchini: Shred zucchini using a box grater. Place in a clean kitchen towel, paper towel, or cheesecloth and squeeze out as much excess moisture as possible. This helps avoid a watery sauce.
- Sauté aromatics: In a large sauté pan, heat olive oil over medium-high heat. Add onion, garlic, and squeezed zucchini. Cook for 10–15 minutes, stirring occasionally, until softened and lightly golden.
- Cook pasta: Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain.
- Finish sauce: Turn off the heat on the zucchini mixture. Season with salt and pepper. Stir in torn basil and mint.
- Combine pasta and sauce: Add cooked pasta to the pan along with reserved pasta water. Toss well to combine and create a light sauce (be patient about 5 minutes for the sauce to form with the pasta water).
- Add cheese: Sprinkle in half of the Parmigiano and toss again until melted and creamy.
- Serve: Plate and top with extra Parmigiano. Garnish with basil and red pepper flakes (if using). Serve hot. Delicious as leftovers!
Notes
You can buy the giant fusilli seen in the pictures or use regular fusilli pasta.
Tips:
- Salt the pasta water well – Like the sea! It’s your first chance to season the dish.
- Use small, firm zucchini – They’re more tender and flavorful than oversized ones.
- Sauté zucchini until golden – Let it get a bit caramelized for extra depth. Don’t overcrowd the pan.
- Reserve pasta water – Add a splash to loosen the sauce and help it cling to the pasta.
- Layer herbs at the end – Stir in basil and mint off the heat to keep their flavors fresh and vibrant.
- Finish with a Parmigiano shower – Don’t skimp. It adds salty umami that ties everything together.
Nutrition
Serving: 8g | Calories: 350kcal | Carbohydrates: 47g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 312mg | Potassium: 418mg | Fiber: 3g | Sugar: 4g | Vitamin A: 448IU | Vitamin C: 19mg | Calcium: 255mg | Iron: 1mg
