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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!

pasta with zucchini in a skillet
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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!

pasta with zucchini and parmesan cheese in a bowl

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.

Zucchini Pasta Ingredients
  • 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!
Zucchini Pasta Recipe Step 1-4
  • Hint: If you like, stir-in some grated Parmesan or vegan cheese, vegan heavy cream, or balsamic vinegar! Fresh herbs also make a great garnish.
zucchini pasta with parmesan in a skillet

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!

More Pasta Recipes

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📖 Recipe

pasta with zucchini in a skillet

Quick Pasta with Zucchini

This quick pasta with zucchini is prepared in no time and is a delicious, filling family dish with an extra dose of vitamins!
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :5 minutes
Cook Time :20 minutes
Total Time :20 minutes
Servings : 2
Calories : 387kcal

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: 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.

Nutrition

Calories: 387kcal | Carbohydrates: 77g | Protein: 13g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 274mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @aline_made on Instagram. I love seeing your beautiful creations!

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