Pasta with Zucchini – Quick, Easy and 5 Ingredients!
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A big bowl of pasta with zucchini checks all the boxes for a busy weeknight dinner. It’s quick, fresh, and feels light yet satisfying. If you are looking to add more veggies to your routine, zucchini with pasta delivers a nourishing, delicious meal you can make in less than 30 minutes. Ingredients are simple (there are only 5 of them), prep is easy, and there’s almost zero cleanup.
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Why you will love this recipe
- Zucchini is low-calorie, nutritious and filling without adding heaviness.
- This zucchini pasta recipe cooks quickly, perfect for an easy dinner.
- It’s flexible: you can use gluten-free, whole wheat, or veggie-based noodles to fit your needs.
Here is what you will need
Ingredients
- Pasta: Any shape works—spaghetti, penne, fusilli, or shells. Whole wheat adds fiber, while classic white pasta is always comforting. Gluten-free varieties hold up well, too.
- Fresh zucchini or any summer squash: Choose firm, medium-sized. Yellow squash is a great swap or addition if you want more color.
- Parmesan Cheese: Freshly grated makes a difference. Pecorino Romano or even goat cheese can be used for a twist.
- Garlic: Slice or mince for a punchy base flavor.
- Olive Oil: Use extra-virgin for the best taste.
- Optional: Red pepper flakes, fresh herbs (fresh basil, mint, parsley, thyme), or lemon zest for brightness.
How to Make Zucchini Pasta: Step-by-Step Instructions
Prepare the ingredients: Rinse and dry the zucchini pasta, and slice it into 1/4 thick slices using with a sharp knife or mandoline slicer.
Chop the garlic clove, and cook the pasta according to the package instructions.
STEP 1: In a large skillet, heat olive oil over medium. Add garlic and cook for about 30 seconds, just until fragrant. Add the squash, stirring occasionally, for 5-7 minutes. You’re aiming for tender but not mushy.
STEP 2: Reserve 1/2 cup pasta water before draining noodles. Add cooked pasta to the skillet with zucchini, tossing well. Stir in a little reserved cooking water for a silky finish. Add grated parmesan, fresh basil, mint, oregano or any of your favorite herbs, and more olive oil if you like. Adjust salt and pepper to taste, and a splash of lemon juice, and serve right away.
Tips for Success
- Don’t Overcook: Zucchini cooks fast. Keep an eye on it to avoid sogginess.
- Uniform Slicing: Even rounds or half-moons help the zucchini cook at the same rate.
- Spiralized Zucchini: For a fun swap, spiralize zucchini for veggie noodles or mix them with regular pasta for added texture. You can get more ideas in these Easy Zucchini Recipes to Try.
- Season Last: Don’t salt your zucchini pasta until you taste it, parmesan can be salty.
How to Store and Use Leftover Zucchini Pasta
This dish tastes great the next day, making it perfect for lunch or repurposed dinners.
- Storage: Cool leftovers completely and keep in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently in a skillet over low heat, adding a splash of water if dry.
- Repurpose Ideas: Turn leftovers into a cold pasta salad. If you love healthy pasta dishes that are served warm or cold, try this Spinach Salad with Chicken for more inspiration.
Easy Variations and Add-Ins
As with any recipe, zucchini with pasta is a blank canvas. You can:
- Add Protein: Stir in cooked chicken, shrimp, or white beans for a heartier meal.
- Mix Up Veggies: Toss in tomatoes, baby spinach, bell peppers, or peas.
- Change Cheeses: Try feta, ricotta, or a vegan cheese for different flavors.
- Go Plant-Based: Omit cheese or use plant-based options, and swap regular noodles for chickpea pasta.
Serving suggestions
Zucchini tastes great garnished with fresh basil leaves, cracked black pepper, a squeeze of lemon juice, and grated cheese alongside a garden salad, cucumber salad, asparagus with butter, or eggplant caprese.
Recipe FAQs
It is not necessary to peel the zucchini before cooking it. The skin contains nutrients and adds a little bit of color.
It is not recommended to freeze leftovers. Both zucchini and pasta don’t freeze well. It’s best to store leftovers in the refrigerator.
Yes. And you can make it vegan by using plant-based cheese.
Slice zucchini evenly and cook quickly over medium-high heat. Don’t overcrowd the pan so that steam can escape.
You can easily make this recipe gluten-free with gluten-free pasta such as chickpea pasta, lentil pasta or rice pasta.
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Pasta with Zucchini
Equipment
Ingredients
- 8 ounces uncooked pasta
- 3 tablespoons olive oil divided
- 3 cloves garlic
- 2 zucchini medium
Instructions
- Prepare the ingredients: slice 2 zucchini and chop 3 cloves garlic.
- Cook 8 ounces uncooked pasta according to the instructions on the package.
- While the pasta is cooking, heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Once the skillet is hot, add the zucchini slices and garlic. Cook until they begin to turn soft which should be about 5 to 8 minutes.
- Once the pasta is cooked, drain and place it into a bowl. Add the zucchini, garlic mixture and the remaining tablespoon of olive oil and toss.
Notes
Find a Substitute with The Ingredient Swap Assistant. Zucchini pasta tastes great the next day. If you have leftovers, you can store them in the refrigerator for up to two days in an airtight container. Zucchini tastes great garnished with fresh basil leaves, cracked black pepper, a squeeze of lemon juice, and grated cheese alongside a garden salad, cucumber salad, asparagus with butter, or eggplant caprese.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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I made this a few times a and love how easy this is! Sometimes I add cherry tomatoes too. Delicious and easy!
Thank you Sarah! Adding cherry tomatoes sounds delicious.