Zucchini Parmesan Pasta (Quick & Easy Summer Recipe)
This quick and easy Zucchini Parmesan Pasta is summer comfort food at its best. Thinly sliced zucchini melts into olive oil and garlic to create a simple, silky sauce that clings to every strand of spaghetti. Finished with freshly grated Parmesan, it’s a light, flavorful meal you’ll want to make on repeat.
6 people
Calories: 340kcal
Ingredients
- 1 lb 450 g spaghetti or pasta of choice
- 3 medium zucchinis thinly sliced on a mandoline
- 3-4 tablespoons olive oil enough to coat the pan
- 2 garlic cloves grated
- Salt and freshly ground black pepper to taste
- ½ cup freshly grated Parmesan cheese plus more to serve, if desired
- 1 cup reserved pasta water use as needed
Instructions
- Prep the zucchini: Use a mandoline to slice the zucchinis very thinly.
- Cook the zucchini: In a large skillet over medium heat, warm the olive oil. Add the zucchini and cook until completely softened and collapsed, about 10 minutes.
- Add garlic: Grate the garlic into the pan and cook for another 1–2 minutes until fragrant.
- Cook the pasta: While the zucchini is cooking, bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water.
- Combine: Use tongs to transfer the cooked pasta straight into the skillet. Add salt, pepper, and the Parmesan.
- Finish the sauce: Add pasta water gradually, stirring to create a silky, light sauce that coats the pasta.
- Serve: Taste and adjust seasoning. Serve hot with extra Parmesan and black pepper if you like.
Nutrition
Calories: 340kcal | Carbohydrates: 60g | Protein: 16g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 141mg | Potassium: 630mg | Fiber: 4g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 34mg | Calcium: 137mg | Iron: 2mg