This zucchini pasta is a vibrant, wholesome dish that brings together fresh flavors and satisfying textures in just 30 minutes. Thinly sliced zucchini ribbons mimic the silky smoothness of traditional pasta, while a light, garlic-infused sauce adds a rich, savory depth. It’s a perfect balance of crisp and tender, making every bite refreshing yet comforting.
With only 10 minutes of prep and 20 minutes of cooking, this recipe is ideal for busy evenings or lazy weekends. The bright, herbaceous notes of basil and the subtle tang of Parmesan elevate the dish, creating a meal that feels indulgent yet healthy. It’s a quick, delicious way to enjoy the best of summer produce all year round.
Fresh & Flavorful Zucchini Pasta Ingredients
- 2 pounds zucchini (about 4 medium)
- 3 tablespoons extra-virgin olive oil
- 2 shallots, chopped (⅔ cup)
- 1 teaspoon sea salt
- Pinch of red pepper flakes (adjust to taste)
- Freshly ground black pepper
- 4 garlic cloves, grated
- 12 ounces spaghetti or bucatini pasta (substitute with gluten-free pasta if needed)
- ⅓ cup grated pecorino or Parmesan cheese, plus more for serving
- 2 to 3 tablespoons fresh lemon juice (adjust to taste)
- Zest of 1 lemon, reserve some for garnish
- 1 cup fresh basil and/or mint leaves (use one or a mix of both)
Step-by-Step Zucchini Pasta Instructions
- Prepare the zucchini: Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel and wring out the excess moisture.
- Cook the zucchini mixture: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the shallot, zucchini, salt, red pepper flakes, and several grinds of pepper. Cook, stirring occasionally, for 15 to 20 minutes, or until the mixture is thick and jammy. Stir in the garlic.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.
- Combine pasta and zucchini: Scoop the cooked pasta directly from the cooking water into the pan with the zucchini, reserving the pasta cooking water. Add ½ cup of the reserved pasta water and the cheese to the pan with zucchini. Cook, stirring, for 2 to 3 minutes, or until a lightly creamy sauce coats the pasta, adding more pasta water as needed.
- Add lemon flavor: Stir in 2 tablespoons lemon juice and the lemon zest. Season to taste, adding more lemon juice if desired.
- Serve: Top with the herbs, the reserved lemon zest, and more cheese. Enjoy immediately!
Perfect Pairings: Sauce and Topping Ideas
Elevate your zucchini pasta with a drizzle of garlic-infused olive oil or a sprinkle of toasted pine nuts for added crunch. For a creamier twist, mix in a dollop of ricotta or mascarpone cheese. Fresh cherry tomatoes or roasted red peppers can also add a burst of color and flavor.
Serve It Right: Presentation and Accompaniments
Serve your zucchini pasta in a large, shallow bowl for a restaurant-worthy presentation. Pair it with a crisp green salad or a slice of crusty garlic bread to round out the meal. A chilled glass of sauvignon blanc or sparkling water with lemon complements the dish beautifully.
Make It Last: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to the pasta and warm it gently in a skillet over medium heat, stirring occasionally. Avoid microwaving to maintain the texture.
Mix It Up: Recipe Variations
Swap zucchini for spaghetti squash or spiralized carrots for a different veggie twist. Use gluten-free pasta or whole wheat spaghetti for a healthier option. For a protein boost, add grilled chicken, shrimp, or chickpeas to the dish.
Quick Tips: Save Time Without Sacrificing Flavor
Use a food processor to grate the zucchini quickly and evenly. While the zucchini cooks, multitask by prepping the pasta and chopping herbs. Keep a jar of pre-minced garlic on hand to skip the grating step and save a few extra minutes.
Zucchini Pasta
Ingredients
- 2 pounds zucchini, about 4 medium
- 3 tablespoons extra-virgin olive oil
- 2 shallots, chopped (⅔ cup)
- 1 teaspoon sea salt
- Pinch red pepper flakes
- Freshly ground black pepper
- 4 garlic cloves, grated
- 12 ounces spaghetti or bucatini pasta
- ⅓ cup grated pecorino or Parmesan cheese, plus more for serving
- 2 to 3 tablespoons fresh lemon juice
- Zest of 1 lemon, reserve some for garnish
- 1 cup fresh basil and/or mint leaves
Instructions
- Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel and wring out the excess moisture.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the shallot, zucchini, salt, red pepper flakes, and several grinds of pepper. Cook, stirring occasionally, for 15 to 20 minutes, or until the mixture is thick and jammy. Stir in the garlic.
- Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.
- Scoop the cooked pasta directly from the cooking water into the pan with the zucchini, reserving the pasta cooking water. Add ½ cup of the reserved pasta water and the cheese to the pan with zucchini. Cook, stirring, for 2 to 3 minutes, or until a lightly creamy sauce coats the pasta, adding more pasta water as needed.
- Stir in 2 tablespoons lemon juice and the lemon zest. Season to taste, adding more lemon juice if desired.
- Serve topped with the herbs, the reserved lemon zest, and more cheese.