Pasta with Zucchini, Garlic and Olive Oil

Got zucchini? This simple dish of pasta with zucchini, garlic and olive oil is packed with flavor and so quick and easy to prepare.

This recipe and post was originally published January 26, 2011. It has been updated with more content and new photographs.

“Zucchini” is one of those words that I just can’t spell right the first time. I totally depend on my computer’s spell checker to make sure I am spelling it right. I don’t know what’s so difficult about remembering it.

I’ve always thought I’ve been a good speller, but I keep wanting to drop a ‘c’ and add an ‘n.’ Then there’s “portobello” – I like to mess that one up, too, by spelling it “portabella.” Maybe it’s because that’s how I pronounce it?

Laura says :

Why this recipe works

• Simple: This is a super easy recipe to make. You cook the pasta, you heat up the oil and fragrants, you add the julienned raw zucchini. Boom- it’s ready to serve!
• Texture: I am very particular about how zucchini is prepared and served. If you over cook it, it becomes a soggy mess that is not very appetizing. Since the zucchini is cut so thinly, you don’t have to cook it. The warm pasta softens it beautifully and it doesn’t turn to mush. Perfection!
• Flavor: This very simple dish is actually incredible. The amazing flavor comes from the olive oil, lots of garlic, parmesan, lemon juice, lemon zest and fresh basil. It is oh-so-good. I am telling you, it is always the simplest meals that taste the best.

Ingredients you need

• Pasta: I used spaghetti, but you can also use angel hair, linguine or fettuccine.
• Zucchini: Choose zucchini that is firm and without bruises. Fresh is best, so do not use frozen or it will be mushy. You can also use yellow squash.
• Lemon: You will use the grated zest as well as the juice of a whole lemon.
• Extra virgin olive oil: Be sure to use a high quality olive oil. Taste it by itself before cooking with it. You can use a pungent, mild or flavored oil like basil, garlic or chile.
• Garlic: If you do not have garlic cloves, you could use garlic powder, but honestly fresh garlic is ah-mazing in this dish!
• Basil: Although you can use dried basil, fresh basil really makes a bigger impact. You can also use parsley, oregano or even tarragon.
• Parmesan cheese: You can also use pecorino romano or asiago cheese.
• Seasonings: salt and red pepper flakes. If you don’t like spicy foods, you can omit the red pepper flakes.

Step-by-step directions

This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission but it won’t cost you a penny more)!  Read my full disclosure policy

1. Cut the zucchini. While the pasta cooks, use a mandoline with the fine French-fry cutter and slice up the zucchini. If you do not have a mandoline, cut by hand into the longest, finest julienne you can. You can also use those peelers that automatically julienne your vegetable without slicing your finger on a mandoline.

If your zucchini is very finely cut, it does not need to be cooked. The hot pasta will soften the zucchini without turning them to mush.

2. Cook the pasta. Cook the pasta until al dente per package directions. When the pasta is done, drain through a colander, reserving about ½ cup of the pasta cooking water.
3. Heat the oil. In the same pot you cooked the pasta or a small skillet heat extra virgin olive oil over medium-high heat. When oil is hot, add garlic and sauté for 2 minutes, or until golden. Do NOT let the garlic burn or it will turn bitter and you have to discard it and start all over.
4. Finish the flavors. Add red pepper flakes and quickly sauté for 1 minute. Remove from the heat and add in basil.
5. Assemble. Transfer the pasta into a warm serving bowl and toss with the garlic oil mixture. Add parmesan, lemon juice, lemon zest, zucchini and reserved pasta water. Serve with more parmesan and basil.

Recipe tips and FAQs

The hardest part of this recipe is to make sure that you do NOT burn the garlic when you are sautéing it. So golden brown and no more. If you burn the garlic, it tastes bitter and you have to start all over again.

You can’t go wrong with lots and lots fresh basil, which is why I usually add more than what a recipe calls for! The same goes for more cheese and garlic!

If you don’t have a mandoline and you don’t have faith in your knife skills, you can also grate your zucchini. Again, the pasta doesn’t need to be cooked separately as the hot pasta will do the job. Grated zucchini will turn out a little softer than julienned, so do note that the texture will be different.

If you want a low carb option you should try my balsamic roasted tomato zucchini noodles (zoodles) Serve this dish with my saffron chicken, pork milanese or grilled shrimp kabobs. 

Pasta with Zucchini

Laura Bashar | Family Spice

Got zucchini? This simple dish of pasta with zucchini, garlic and olive oil is packed with flavor and so quick and easy to prepare.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 896 kcal

Ingredients

  

1x2x3x

• 5 qt water
• 2 teaspoon salt
• 1 lb spaghetti
• 1 lb zucchini
• ¾ cup extra virgin olive oil
• 3 tablespoon garlic cloves minced
• 1 teaspoon red pepper flakes
• ½ cup basil fresh, coarsely chopped
• ¾ cup grated Parmesan cheese
• 1 lemon grated zest & juice

Get Recipe Ingredients

Instructions

 

• In a large 8-quart stock pot bring water and salt to a boil. Add spaghetti noodles and cook until al dente per package directions, about 10-12 minutes. When the pasta is done, drain through a colander, reserving about ½ cup of the pasta cooking water.
• While the pasta cooks, use a mandolin with the fine French-fry cutter and slice up the zucchini. If you do not have a mandoline, cut by hand into the longest, finest julienne you can. If your zucchini is very finely cut, it does not need to be cooked.
• In the same pot you cooked the pasta or a small skillet heat extra virgin olive oil over medium-high heat. When oil is hot, add garlic and sauté for 2 minutes, or until golden. Do not let the the garlic burn or it will turn bitter and it will have to be discarded and you will have to start over.
• Add red pepper flakes and quickly sauté for 1 minute. Remove from the heat and add in basil.
• Pour the pasta into a warm serving bowl and toss with the garlic oil mixture.
• Add the parmesan, lemon zest, lemon juice, reserved pasta water and zucchini and toss well.
• Serve with extra parmesan cheese and more basil, if you like.

Notes

Serve this dish alone for a vegetarian meal or with chicken, fish or shrimp.

If you have larger pieces of zucchini, place in a colander, suspend over the pasta pot, cover the pot, and steam the zucchini until still slightly crunchy, about 2 minutes.

You can use spaghetti, angel hair pasta, fettuccine or linguine.

TO STORE: Store leftovers in an airtight container and keep refrigerated for up to 3 days. The squash will soften when the dish is reheated.

TO FREEZE: You can also freeze it, but again, the zucchini will be softer when reheated. The pasta will keep in the freezer for up to 4 month.

Nutrition

Serving: -26gCalories: 896kcalCarbohydrates: 95gProtein: 23gFat: 48gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 31gCholesterol: 16mgSodium: 1577mgPotassium: 664mgFiber: 6gSugar: 7gVitamin A: 702IUVitamin C: 37mgCalcium: 269mgIron: 3mg

Keyword pasta with zucchini

Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!