Pasta & Zucchini: the 5-Minute Ready-to-Eat Dish that will walk you towards the swimsuit test: it’s super light!
Zucchini has so many benefits.
It is a type of vegetable that allows you to be able to prepare any kind of dish.
Whether it is a first course, a second course, or a simple appetizer, as an ingredient it is really versatile.
In fact, it has a ‘wild card’ function, you can serve it au gratin, baked, stuffed, fried, or even sweet and sour, and it is always sensational and tasty.
So much so that it pleases all guests and non-guests at every meal.
They are also ideal for those on a vegetarian diet.
Also because, in order to cook them, you don’t need much culinary skill.
Cooked the right way, they also have so many benefits.
Pasta with zucchini, for example, in addition to being prepared in five minutes allows you to get to the swimsuit test in a healthy, practical and fast way.
This recipe will amaze you.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes, perfect for busy weeknights.
- Healthy and Nutritious: Packed with zucchini, a nutrient-rich vegetable.
- Deliciously Versatile: Customizable with herbs and your favorite pasta type.
- Vegetarian-Friendly: Simple ingredients make it ideal for meat-free meals.
Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
Ingredients
- 11 oz (3 ¼ cups) penne or your preferred pasta
- 1 ½ lb zucchini, grated
- 1 clove garlic, whole
- Fresh basil, to taste
- Salt and pepper, to taste
- Extra virgin olive oil, to taste
- Parmigiano Reggiano cheese, grated, to taste
Step-by-Step Method
1. Prepare the Water and Zucchini
- Fill a large pot with water and bring it to a boil. Add a generous pinch of salt.
- Wash and dry the zucchini. Trim the ends, then grate them using a large-hole grater.
2. Cook the Zucchini
- Heat a medium nonstick skillet over low heat and add a drizzle of extra virgin olive oil.
- Add the whole garlic clove to the skillet and cook until aromatic.
- Stir in the grated zucchini, season with salt and pepper, and sauté for 5-6 minutes, stirring occasionally. Remove the garlic.
3. Cook the Pasta
- Add the pasta to the boiling water and cook until al dente, following the package instructions. Reserve about ½ cup of pasta cooking water before draining.
4. Combine Pasta and Zucchini
- Transfer the cooked pasta to the skillet with the zucchini. Add a splash of the reserved pasta cooking water to help create a creamy sauce.
- Toss everything together over medium heat for a few seconds, ensuring the pasta is well coated.
5. Add Finishing Touches
- Turn off the heat and tear fresh basil leaves into the skillet for added fragrance.
- Sprinkle generously with grated Parmigiano Reggiano cheese and toss lightly.
Serve and Enjoy
Serve the pasta hot, garnished with extra Parmigiano Reggiano and a drizzle of olive oil if desired. Pair with a crisp white wine or sparkling water with a lemon slice for a refreshing complement.
Tips for Success
- Al Dente Pasta: Cook the pasta slightly underdone as it will continue to cook when tossed with the zucchini.
- Fresh Basil: Use fresh basil for maximum aroma and flavor.
- Cheese Variations: Try Pecorino Romano for a tangier cheese option.
- Add Protein: For a non-vegetarian twist, add cooked shrimp or grilled chicken.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 12 g |
| Carbohydrates | 42 g |
| Fat | 10 g |
| Saturated Fat | 3 g |
| Fiber | 3 g |
| Sodium | 300 mg |
A Simple Delight
Light, flavorful, and quick, this Pasta with Zucchini is a dish you’ll turn to time and time again. Perfect for the whole family or a solo indulgence, it’s a true testament to the beauty of simple ingredients. Buon appetito! 🌿🍝
Pasta & Zucchini Recipe
Ingredients
- 11 oz 3 ¼ cups penne or your preferred pasta
- 1 ½ lb zucchini grated
- 1 clove garlic whole
- Fresh basil to taste
- Salt and pepper to taste
- Extra virgin olive oil to taste
- Parmigiano Reggiano cheese grated, to taste
Instructions
- Prepare the Water and Zucchini
- Fill a large pot with water and bring it to a boil. Add a generous pinch of salt.
- Wash and dry the zucchini. Trim the ends, then grate them using a large-hole grater.
- Cook the Zucchini
- Heat a medium nonstick skillet over low heat and add a drizzle of extra virgin olive oil.
- Add the whole garlic clove to the skillet and cook until aromatic.
- Stir in the grated zucchini, season with salt and pepper, and sauté for 5-6 minutes, stirring occasionally. Remove the garlic.
- Cook the Pasta
- Add the pasta to the boiling water and cook until al dente, following the package instructions. Reserve about ½ cup of pasta cooking water before draining.
- Combine Pasta and Zucchini
- Transfer the cooked pasta to the skillet with the zucchini. Add a splash of the reserved pasta cooking water to help create a creamy sauce.
- Toss everything together over medium heat for a few seconds, ensuring the pasta is well coated.
- Add Finishing Touches
- Turn off the heat and tear fresh basil leaves into the skillet for added fragrance.
- Sprinkle generously with grated Parmigiano Reggiano cheese and toss lightly.
Do you only cook the zucchini for a few seconds? The picture shows sliced, not grated, zucchini.
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