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This quick pasta with zucchini is prepared in no time and is a delicious, filling family dish with an extra dose of vitamins!
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A simple pasta recipe that features rigatoni (or pasta of your choice) and roasted zucchini. Despite the simple preparation, it tastes incredibly delicious. Plus, it comes with no sauce, making it a healthier pasta dish with less fat and calories than pasta with heavy sauces! Win-Win! 🙌
If the zucchini simmers long enough, it turns into a soft, flavorful vegetable and makes up for the missing sauce. A dash of lemon juice to finish adds a fresh touch to this pasta with zucchini dish!
To prevent the pasta to get too dry, add some pasta water just before serving. If you like, though, feel free to add some parmesan cheese, vegan parmesan, dairy-free heavy cream, or a splash of olive oil to serve.
Zucchini Pasta is quick to prepare and makes a great dinner for the whole family. The dish with an extra serving of vitamins is also great for kids 😉.
Good To Know: Zucchini contains iron, magnesium, calcium, vitamins A, B, and C. In addition, it is very low in calories.
Ingredients
See recipe card for quantities.
- Pasta → Rigatoni or penne are ideal. You can also use spaghetti or noodles of your choice! For gluten-free Pasta Primavera, use a gluten-free type of pasta (e.g. from Barilla). Feel free to use whole wheat or spelt pasta, these satiate a little longer.
- Zucchini → Enriches the dish with nutrients and vitamins. If available, use one yellow and one green zucchini, this will make your bowl of pasta look a little more colorful.
- Garlic & Shallot → Provides a little more flavor. Shallot can be replaced with one yellow or red onion.
- Olive Oil → For sautéing!
- Red Pepper Flakes → For a mild spiciness. Optional!
- Lemon Juice → A bit of acidity rounds out the flavor of this dish nicely.
- Salt & Black Pepper → To taste!
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Heat a large skillet over medium heat with olive oil. Add onion and garlic, sauté for 3 minutes until fragrant.
- Slice zucchini in fine slices and add it to the skillet. Season with a pinch of red pepper flakes, salt, and black pepper. Sauté over medium heat for 15 minutes.
- In the meantime, cook pasta in a large pot of boiling salt water until al dente. Keep some pasta water aside. Drain over a sieve.
- Add drained pasta, some pasta water, and lemon juice to the zucchini, toss for one minute. Season to taste with salt & pepper, and serve!
- Hint:Â If you like, stir-in some grated Parmesan or vegan cheese, vegan heavy cream, or balsamic vinegar! Fresh herbs also make a great garnish.
Storage & Reheating Instructions
Store any leftover pasta in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
Reheat the whole dish, or a portion of it, in a microwave-safe container in the microwave or in a frying pan with some water!
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📖 Recipe
Quick Pasta with Zucchini
Ingredients
- 7 oz (200 g) pasta I recommend rigatoni or penne
- 1 tbsp olive oil
- 1 shallot or onion, minced
- 1 clove garlic minced
- 2 small zucchini you can use 1 green & 1 yellow zucchini
- a pinch red pepper flakes optional
- salt & pepper
- 1 tbsp lemon juice
Instructions
- Heat a large skillet over medium heat with olive oil. Add onion and garlic, sauté for 3 minutes until fragrant.
- Slice zucchini in fine slices and add it to the skillet. Season with a pinch of red pepper flakes, salt, and black pepper. Sauté over medium heat for 15 minutes.
- In the meantime, cook pasta in a large pot of boiling salt water until al dente. Keep some pasta water aside. Drain over a sieve.
- Add drained pasta, some pasta water, and lemon juice to the zucchini, toss for one minute. Season to taste with salt & pepper, and serve!
- Hint: If you like, stir-in some grated Parmesan or vegan cheese, vegan heavy cream, or balsamic vinegar!
Notes
- Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
- Gluten-Free:Â Regular pasta can be replaced with gluten-free pasta.
- Red Pepper Flakes: Omit if you don’t like hot food or don’t have them at home.
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