recipe

Pasta with Zucchini: the vegetarian recipe for a light, tasty main dish

Total time: 30 Min
Difficulty: Low
Serves: 4 people
By Cookist
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Pasta with zucchini is a quick and easy vegetarian main dish recipe, suitable for any family lunch or dinner in summer. It is a tasty, slightly creamy pasta recipe perfect for when you are in a hurry. Super versatile, you can cook the pasta al dente and zucchini in the same pot, for a very appetizing result.

For making a great dish, choose very fresh zucchini that are firm and without flaws, better if small. In this recipe we used short pasta as it perfectly pairs with the sauce and releases its starch during cooking. The best part? You can customize this recipe as you want by adding your favorite ingredients and serve it with grated parmesan cheese.

So let’s find out how to make pasta with zucchini by following our step-by-step recipe and tips.

Tips

You can use your favorite shape of short pasta such as penne, fusilli or rigatoni.

To make this dish even more delicious, you can add cream cheese, gorgonzola cheese, sliced ​​almonds.

For a meatier pasta with zucchini recipe, add crispy crumbled bacon, or diced ham, or pan-fried chicken.

Are you looking for a vegan pasta with zucchini? Leave out parmesan cheese and add tomatoes.

If you prefer, you can omit the garlic and replace it with fresh shallots or onion.

For a fragrant touch, flavor everything with grated lemon zest.

How to store Pasta with Zucchini

It is advisable to prepare the pasta and zucchini and enjoy it at the moment. If there is something left, you can store it in the refrigerator in an airtight container and consume it the next day.

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Ingredients
Short pasta
250 g
Zucchini
400 g
Extra virgin olive oil
3 tbsp
Garlic
1 clove
Parmesan cheese, grated
3 tbsp
Aromatic herbs
Fine salt
Black pepper

How to make Pasta with Zucchini

Wash the zucchini, dry them and trim them.

Cut it along the long side to obtain regular strips.

Obtain cubes of approximately the same size.

Wash the aromatic herbs and chop them with a knife.

Crush the unpeeled garlic with the blade of a knife or, if you prefer, peeled.

In a large pan, heat 3 tablespoons of oil and brown the garlic for a few moments.

Remove the garlic and add the zucchini.

Flavor with aromatic herbs, mix and sauté for 3 minutes.

Take 3 tablespoons of zucchini and keep them aside.

Add 2 glasses of hot water.

Add fine salt.

Pour the pasta and check that the level of water is sufficient to touch the edge of the pasta, if necessary add a little more.

Cook al dente and over low heat for the cooking time indicated on the package, half cooking the pot with the lid and stirring occasionally.

When there is one minute left to cook, add the zucchini kept aside.

Stir in the grated parmesan cheese and mix well.

Sprinkle with ground pepper and serve hot. Enjoy!

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