Parmesan and Garlic Pasta with Zucchini – light, delicious, Summer recipe. I used regular spaghetti pasta, cooked sliced zucchini in olive oil and garlic and then combined cooked pasta with garlic zucchini and lots of shredded Parmesan cheese!
Zucchini has been on my mind lately, mainly because a huge zucchini has been sitting in my fridge for quite some time begging to be used and not wasted. The zucchini was really huge, similar in size to this jumbo zucchini (scroll down and you’ll see the zucchini on her head 🙂 ). I wanted to take some funny pictures with it too, but instead I’ve made this delicious Pasta with Parmesan and Garlic Zucchini:
Ingredients you need for this parmesan zucchini pasta
- olive oil
- 4 zucchinis or 1 very large zucchini, sliced
- garlic cloves, minced
- spaghetti (for gluten free version, use brown rice pasta spaghetti style)
- salt and pepper
- freshly shredded Parmesan cheese
How to make pasta with zucchini
- Heat olive oil in a large skillet on medium-high heat.
- Add sliced zucchini and minced garlic and saute uncovered for about 5-7 minutes, until zucchini softens and browns. Midway through cooking, season with salt.
- Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches to avoid overcrowding. Overcrowding will result in zucchini steaming in its own juices instead of nicely browning.
- Cook pasta according to pasta instructions. Drain and rinse with cold water (to stop pasta from cooking – this is especially important for gluten free pasta).
- Add cooked pasta into the skillet with zucchini and garlic, on low heat.
- Add freshly shredded Parmesan cheese into the skillet and stir pasta on low heat to melt the cheese.
- Season with just the right amount of salt and pepper, to taste.
Below are some step-by-step photos showing major steps to make this pasta with zucchini:
I’ve used gluten-free brown rice spaghetti pasta for this recipe, but, of course, you can use regular spaghetti, too. This pasta with zucchini was a very tasty (and healthy) Saturday dinner.
Related Pasta Recipes with Zucchini
- Parmesan Zucchini Tomato Chicken Spaghetti
- Thai Zucchini Noodles
- Chicken and Zucchini Basil Pesto Tortellini
Pasta with Parmesan and Garlic Zucchini - light, delicious, Summer recipe. I use regular spaghetti pasta, cook sliced zucchini in olive oil and garlic and then combined cooked pasta with garlic zucchini and lots of shredded Parmesan cheese!
- 3 tablespoons olive oil
- 4 zucchinis medium, sliced
- 4 garlic cloves , minced
- 8 ounces spaghetti (for gluten free version, use brown rice pasta spaghetti style)
- salt and pepper
- 1 cup Parmesan cheese , freshly shredded
-
Heat olive oil in a large skillet on medium-high heat. Add sliced zucchini and minced garlic and saute for about 5-7 minutes, occasionally stirring, until zucchini softens and browns a bit, uncovered. Midway through cooking, season with salt.
-
Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches.
-
Cook pasta according to pasta instructions. Drain and rinse with cold water (to stop pasta from cooking).
-
Add cooked pasta into the skillet with zucchini and garlic, on low heat.
-
Add freshly shredded Parmesan cheese into the skillet and stir pasta on low heat to melt the cheese. Add salt and pepper, to taste.
Complimenti bravo continua cosi!!ottimo lavoro Grazie!!
How many cups of sliced zucchini is this?
Do not rinse your pasta! Ever!
Cook 2 minutes less then drain and add to recipe.
Rinsing removes important starch that is needed in your sauce.
Yes indeed. After 25 years in Rome I have learned that!
Made this for lunch today, definitely making again. Simple but so flavorful. I had turmeric fettuccini on hand which worked great with this flavor profile. Love it!
So happy you tried this recipe and enjoyed it! 🙂
Excellent dish
Thank you! 🙂
great recipe… made it.. loved it .. will make it again for sure.
So glad you liked it! 🙂
This is a basic but delicious recipe. We added fresh roma tomatoes at the end just before the basil and that made this a fantastic dish! Next time ai may add some lemon and shrimp. Thank you for a great starting point.
You’re very welcome! Yes, this is a very basic recipe, and your add-ons sound delicious!
Made it tonight and loved it. Used less cheese and less pasta, as the other part of the pasta went to the kids who don’t really like zucchini.
Definitely a keeper for when I want to treat grown ups.
Thank you so much! I am so glad you liked it! 🙂
Has anyone made this with spaghetti squash?
That you for the nice pasta recipes.