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This scrumptious pasta with zucchini is ready in 15 minutes and requires only 5 ingredients. It’s easy yet satisfying and super delicious. A simple recipe that turns plenty of zucchini into a perfect summer meal.
Published on July 2020/Updated on June 2024
Oh, zucchini, how I love them! They’re inexpensive, super versatile, and cook quickly. They are also low on calories and packed with many health benefits.
This week, I wanted to re-share this fabulous pasta, as it’s one of our favorite summer pasta recipes when zucchini is in season.
I love it as it’s extremely simple, quick to make, and flavorful. While the pasta cooks, you can throw your veggies in the pan and cook them in less than 10 minutes. Next, combine pasta and sauteed zucchini in the same pan with cheese and a touch of starchy pasta water. Done!
In this recipe, the zucchini slices are not fried but sauteed with a small amount of olive oil and garlic until they are slightly golden on the outside and tender and sweet on the inside.
Nobody wants to eat bland boiled veggies!
The last step: cheese! Don’t skip the parmesan (I can’t live without it; I’m Italian!:), and make it even more delicious by stirring in some cream cheese or ricotta.
If you have loads of zucchini in your fridge, this is your recipe: super easy to put together and a family favorite!
List of the ingredients
- Pasta
- Zucchini
- Garlic
- Olive oil
- Parmesan
- Cream cheese or ricotta (optional)
- Salt & pepper (and chili flakes, if you like)
How to make pasta with zucchini
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Bring a pot of salted water to a boil and cook your pasta until al dente.
- Meanwhile, heat the olive oil in a large pan.
- Add the zucchini, salt, pepper, stir, and cook until tender and slightly golden. If your pan is not large enough to accommodate all the zucchini slices, cook them in two batches.
Recipe Notes
Pasta with zucchini ingredients
Olive oil & garlic: The zucchini slices are cooked with olive oil and garlic for flavor. This is an essential step.
Zucchini: Look for firm, medium-sized dark green zucchini. Large zucchini are flavorless and quickly turn mushy, so they are not the best option for this pasta recipe.
Pasta: I recommend using premium-quality pasta with a more coarse and robust texture (overcooked pasta is depressing!). I prefer shortcut pasta like fusilli, penne, or rigatoni, which makes it easy to get a little tender zucchini in each bite!
Cheese: Freshly grated Parmesan adds flavor and pairs well with the garlicky zucchini. Stirring in some full-fat cream cheese or ricotta adds a fabulous creamy texture without being too heavy. If you have leftover ricotta, you can use it in this delicious .
Salt & pepper: Taste and adjust the seasoning if needed before serving.
Pro Tips
1. Chop or slice the zucchini the same size so that they cook evenly.
2. Use a large pan or skillet, or cook in batches so the zucchini can spread and brown instead of steaming in an overcrowded pan.
3. Don’t stir too frequently to make the zucchini brown.
4. Add the garlic in the last 2 minutes of the cooking time as it cooks quickly and burns easily. You want a fresh garlic flavor, not too strong or bitter.
Pasta with zucchini variations
- Make it vegan: This recipe would still be nice without the cheese. Stir fry your pasta with zucchini without adding any cooking water. I recommend adding some pine nuts or toasted breadcrumbs for extra flavor and texture, as in this and
- Add more vegetables: peas and asparagus work beautifully in this recipe.
- Add protein: pan-fried chicken, salmon, or shrimp are other great additions.
Storage tips & leftovers
More quick pasta recipes
If you make this zucchini pasta recipe, let me know! Leave a comment, rate it, or tag a photo on Instagram. I would love to hear from you!
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Pasta with Zucchini
This pasta with zucchini is your go-to recipe for a delicious, satisfying pasta dish loaded with vegetables. It's ready in about 15 minutes, requires only 5 ingredients, and turns plenty of zucchini into a perfect summer meal. Note: The recipe has been updated with a couple of minor changes and new photos.
Pasta
- 8 oz (220 grams) Pasta (I prefer fuslli, penne, or rigatoni..)
Zucchini
- 1 tablespoon extra virgin olive oil
- 1 lb (450 grams) zucchini, sliced or chopped (or 3 medium-sized zucchini)
- salt & pepper, to taste
- 2 garlic cloves, grated or minced
- ½ cup (40 grams) freshly grated parmesan
- ⅓ cup (80-90 grams) full-fat cream cheese or ricotta
Instructions
Pasta
- According to the packet instructions, cook your pasta in a large pot of salted boiling water, but drain when it's still al dente.
- Before draining, reserve about ½ cup of the cooking water.
Zucchini
- While the pasta is cooking, heat the olive oil in a large pan or skillet. When the oil starts shimmering, stir in the sliced or chopped zucchini (see notes below). Season with salt and pepper to taste and cook over medium heat, stirring occasionally. If the pan is too overcrowded, cook the zucchini slices in two batches to let them brown nicely.
- When the zucchini are nearly tender and slightly brown, stir in the garlic and cook for 1-2 minutes until the flavors bloom.
Assemble and serve
- Drain the pasta and add it to the pan with parmesan and cream cheese (or ricotta). Add a tad of the reserved pasta water and toss until well combined and the cheese evenly distributed (you need about 2-3 tablespoons of pasta water).
- Taste again to make sure you're happy with the seasoning. Serve immediately with more grated parmesan cheese and freshly ground black pepper, and drizzle with extra virgin olive oil (optional). Enjoy!
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