Zucchini Pasta

A vibrant dish of zucchini and pasta, featuring garlic, lemon, and Parmesan for added flavor.

Zucchini Pasta is the ultimate weeknight dinner—fresh, fast, and packed with flavor. Tossed in garlic oil with Parmesan and a squeeze of lemon, it transforms simple ingredients into something special.

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Prep Time 10

Cook Time 15

Total Time 25

Course Dinner

Cuisine Italian-Inspired

Servings servings

Calories 350 kcal

Equipment

Large Skillet
Pot for Pasta
Tongs or Wooden Spoon

Ingredients

2 medium zucchinis thinly sliced
2 cloves garlic minced
2 tbsp olive oil
6 oz pasta penne or fusilli recommended
salt and black pepper to taste
1 tbsp lemon juice optional
1/4 cup Parmesan cheese grated, plus more for topping
red pepper flakes optional, to taste

Instructions

Bring a pot of salted water to a boil. Cook pasta until al dente. Reserve 1/4 cup pasta water, then drain.
Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add sliced zucchini. Season with salt, pepper, and optional lemon juice. Cook until zucchini is tender but not mushy.
Add drained pasta to skillet. Toss with Parmesan and a splash of reserved pasta water to create a silky sauce.
Finish with more Parmesan and red pepper flakes, if using. Serve immediately.

Notes

Feel free to add cherry tomatoes, spinach, or cooked chicken for variation. Leftovers reheat well the next day with a splash of water.

Nutrition

Calories: 350kcalCarbohydrates: 42gProtein: 10gFat: 15gSaturated Fat: 3gCholesterol: 10mgSodium: 180mgPotassium: 450mgFiber: 4gSugar: 4gVitamin A: 300IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Keyword quick dinner, Vegetarian, Zucchini