Nothing too fancy, pasta with zucchini is just pasta and zucchini kinda mixed up, but trust me they go so good together. It’s quick, it tastes fresh and its cheap too. You can even add other veggies or meat if you want but the simple version is already yummy and its definately a crowd pleaser.
When you cut the zucchini and toss it in the pan it turns kinda soft but still got a little bite. The pasta soaks up some flavors and the zucchini picks up the oil, garlic and herbs. That combo works all year round and you can change up the spices or pasta shape whenever you feel like.
In this write-up i’ll talk about why zucchini is good for you, show you diferent pastas to use and give you tips on cooking it just right so it dont get soggy. Plus there’s a recipe at the end with ideas on what to add. Whether you cook every night or just starting, you’ll find somthing useful.
The Health Benefits of Zucchini
Zucchini is maybe one of the most underated veggies out there it's mostly water but still has plenty of vitamins. With only about 20 calories for a whole cup, you can eat alot and not feel guilty. Thats why its a great choice if your trying to manage weight or just stay healthy.
Its packed with vitamin C wich helps your immune system stay strong and vitamin A wich is good for your eyes. You also get some potassium that can help with blood pressure and fibre to keep your digestion moving. All these things make zucchini a smart add to your meals.
Adding zucchini into your cooking also encourages good habits for the whole family. Kids and grownups can both start liking more veggies when they see how tasty it is in pasta. Over time this can lead to a healthier lifestyle and less junk food cravings.
Types of Pasta to Use with Zucchini
There are tons of pasta types that go well with zucchini and you can pick based on your tastes or diet. Whole wheat pasta is a solid pick if you want extra fibre, its nutty and holds up nice with the veggie. You get more nutrients than white pasta.
If youre gluten-free, try options like brown rice pasta or chickpea pasta. They has a good texture and keep the dish filling. Fresh pasta is also real nice, it cooks fast and feels extra soft when you mix in sautéed zucchini.
Shape matters too. Long thin shapes like spaghetti or linguine look cool on the plate and are easy to twirl. Penne or fusilli can catch bits of zucchini and sauce in their holes, giving you a nice bite every time. Think about how saucy or chunky you want it to be and pick accordingly
Best Cooking Techniques for Zucchini
Getting the zucchini right is key so it’s not too mushy or too hard. Here’s some easy ways to cook it:
- Sautéing: Heat some olive oil in a pan, drop sliced zucchini and cook around 5 to 7 minutes. You want it tender but still got crunch. Season with salt and pepper.
- Grilling: Cut the zucchini into thick strips, brush with oil and grill a few minutes each side till you see marks. It gives a smoky taste thats really good with pasta.
- Roasting: Preheat oven to 425°F (220°C). Toss zucchini pieces with oil, salt and your favorite herb like thyme or rosemary, roast 20 minutes or till golden.
- Spiralizing: If you want low-carb, turn that zucchini into noodles, also called zoodles. They cook in couple of minutes in the pan and taste awesome with garlic.
Just dont overcook the zucchini or it'll be soggy. A trick is to sprinkle a little salt and let it sit few minutes so it drains, then pat dry before cooking. That helps keep it firm.
Essential Ingredients to Pair with Pasta and Zucchini
To make the dish pop, mix in some good stuff below:
- Main ingredients:
- Olive oil: Good for cooking or a final drizzle for extra richness
- Garlic: Freshly chopped gives best flavour, not that jar stuff
- Herbs: Basil, parsley or thyme are awesome with zucchini
- Optional add-ins:
- Proteins: Try grilled chicken, shrimp or even beans for a meatless option
- Cheeses: Parmesan, feta or goat cheese melt great and add a tang
- Seasonal extras: Cherry tomatoes, bell peppers or mushrooms work wonders
Play around with these and you’ll never get bored of pasta with zucchini. Enjoy experimenting!
pasta with zucchini
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 wooden spoon
- 1 food grater or zester
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 12 ounces spaghetti or your choice of pasta
- 2 medium zucchini About 1 pound or 450 g.
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper To taste.
- ¼ cup grated Parmesan cheese Plus more for serving.
- Fresh basil leaves For garnish (optional).
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander and set aside.
- While the pasta is cooking, wash the zucchini and cut it into thin rounds or half-moons.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the zucchini to the skillet, season with salt and pepper, and cook for 4-5 minutes until softened but still slightly crisp.
- Add the drained pasta to the skillet with the zucchini. Toss everything together, adding a little reserved pasta water as needed to create a light sauce. Stir in the grated Parmesan cheese.
- Taste and adjust seasoning if necessary. Serve immediately, garnished with additional Parmesan cheese and fresh basil leaves if desired.
