Easiest Zucchini Pasta Recipe to Make Now

Late summer still produces a bounty of delicious produce. I have the easiest zucchini pasta recipe to use one of the most prodigious vegetables we have. You’ll love this summer zucchini dish.

Zucchini pasta is a delightful culinary creation that captures the essence of summer with its vibrant flavors and simple preparation. 

Perfect for weeknight dinners or a sophisticated dinner party, this recipe is versatile and quick, making it an ideal choice for any occasion.

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Why We Love Zucchini

Zucchini is an iconic summer vegetable. It’s celebrated for its light and refreshing taste.

Thousands of us have grown zucchini in a summer home garden. I wish we still had space for a vegetable garden. One zucchini plant would last us all summer.

It’s abundant during the warmer months, making it an excellent choice for incorporating into meals that highlight seasonal produce. 

Its mild flavor pairs beautifully with a variety of ingredients, allowing it to shine in dishes like this creamy zucchini pasta. 

​Lucky for us zucchini lovers, it also has beneficial nutritional value.

How to Oven-Roast Zucchini

In the summer, we use zucchini at least once a week. It’s readily available at the grocery store and so versatile that you can use different cooking methods, such as roasting, grilling, and sautéing.

I wanted to share our favorite way to prepare zucchini – roasting it in a hot oven:

• preheat the oven to 400˚F
• cover a half sheet pan with foil and lightly squeeze some extra-virgin olive oil on the sheet pan
• place sheet pan in the oven
• slice the zucchini into 1/2 – 3/4-inch rounds
• toss the zucchini in a bowl with extra virgin olive oil, kosher salt and freshly ground black pepper
• spread the zucchini in a single layer on the sheet pan. It should sizzle a little when you place the zucchini on the sheet pan.
• roast the zucchini for 10 – 15 minutes, turning the zucchini over with tongs halfway through roasting.

The zucchini will be golden brown on the outside with a creamy texture.

NOTE: You can add fresh grated Parmigiano Reggiano or chopped fresh herbs to the roasted zucchini.

Serve as side dish with any protein.

Why You Should Try This Simple Pasta Recipe

This simple recipe is not only easy to prepare but also offers a gourmet experience with minimal effort. 

The combination of zucchini and pasta creates a satisfying blend of textures and flavors.  The use of garlic and olive oil enhances the dish with a fragrant aroma that will entice your guests or family members.

• Quick and Easy: With minimal prep and cooking time, this dish is perfect for busy weeknights. It’s ready in about 30 minutes from start to finish.
• Versatile: Customize it with your favorite proteins or keep it vegetarian.
• Luscious Texture: The combination of cream, butter, and pasta water creates a creamy sauce.
• Seasonal Delight: It makes the most of the abundance of summer’s zucchini.
• Fresh Parmesan Cheese: freshly grated cheese adds flavor and a slightly saltly flavor to the dish.
• Impressive Presentation: Perfect for entertaining guests with a dish that looks and tastes gourmet. It’s a pretty impressive dish.

Here’s another favorite pasta recipe with vegetables and pasta – Pasta Primavera.

Zucchini Pasta Ingredients

Obviously, the main ingredient, is garden-fresh zucchini.

Other ingredients include:

• pasta (spaghetti, linguini, tagliatelle, penne pasta or your favorite pasta)
• extra-virgin olive oil
• fresh garlic cloves
• heavy whipping cream
• unsalted butter
• kosher salt and freshly-ground pepper to taste
• fresh Parmigiano Reggiano
• fresh basil leaves for garnish – we used basil from our herb garden

This zucchini pasta recipe is a celebration of summer’s bounty, offering a delicious and easy way to enjoy fresh produce. We will have an abundance of zucchini for another month.

Equipment for this Recipe

You’ll like that this recipe requires only a few common kitchen tools: 

• large pasta pot
• large Dutch oven
• cutting board
• chef’s knife
• stirring spoon
• tongs
• 1/2-cup ladle
• 1/2-cup liquid measuring cup
• microplane or box grater

this Idea.

Here’s your List of Kitchen Tools:

Preparing the Easiest Zucchini Pasta Recipe

I found this zucchini pasta recipe in a Southern Living magazine. The idea of zucchini and pasta was intriguing. 

Before trying this recipe, I spent some time searching for other zucchini and pasta recipes online.

Most of those involved grating or spiraling the zucchini and multiple steps. I wanted something that kept the zucchini intact and would be easier for weeknight meal preparation.

So back to the original recipe. Here are the easy steps:

1. Gather your ingredients: thinly slice 4 garlic cloves and the zucchini into thin (1/8-inch) slices. Measure the olive oil, butter, and the cream.
2. Bring a large pot of water to a boil. I love using my pasta pot with the removable insert. When the water is boiling, add a good amount of kosher salt.
3. Add one pound of your chosen pasta to the boiling water, stirring it into the water.
4. While the pasta cooks, in the Dutch oven, add 1/4 cup extra-virgin olive oil over medium heat.
5. Add the 4 thinly sliced garlic cloves and stir until golden around the edges, about 3 minutes.
6. Add the zucchini slices, kosher salt, and ground black pepper. Increase the heat to high, stirring occasionally, until the zucchini is tender, about 8 minutes.
7. Using tongs, drain and transfer the pasta to the Dutch oven with the zucchini. 
8. Add about 3/4 cup of pasta water* to the zucchini (reserve the rest of the pasta water).
9. Stir the cream and butter into the zucchini in the Dutch oven. Reduce the heat to medium. 
10. Cook stirring constantly to combine the zucchini and pasta, about 2 minutes. The dish will begin to thicken.
11. Remove the Dutch oven from the heat  and let cool 5 minutes.
12. Add about a cup of fresh basil and the grated Parmigiano Reggiano to the Dutch oven; stir constantly until the cheese melts and combines with the other ingredients. 
13. If necessary, add more pasta water*, 1/4 cup at a time. You want to maintain the creamy consistency.
14. Season with kosher salt and fresh black pepper.
15. Plate the zucchini pasta on pasta bowls; garnish with more grated cheese and sliced fresh basil.

*Pasta water acts as a thickener. It helps sauces cling to pasta, emulsify with cheese and fat, and thicken to the right consistency. Pasta water also contains nutrients, such as zinc, calcium, phosphorus, iron, and potassium. As a flavoring addition, it adds a salty flavor to recipes, such as pasta dishes and soup.

From start to finish, this recipe shouldn’t take more than 30 minutes. It makes a generous 4 servings.

Sautéing the garlic.

Adding the sliced zucchini to the Dutch oven.

Here is a pasta pot with a removable insert.

Adding the cooked pasta and pasta water to the zucchini in the Dutch oven.

Add the Parmigiano Reggiano and the cream to the zucchini and pasta.

Plating the zucchini pasta.

Adding grated cheese to the plated zucchini and pasta.

Garnishing the pasta with sliced fresh basil.

Yummy. So pretty, it’s perfect for serving for company.

What Can You Add to Embellish this Zucchini Pasta Dish?

If you want to add proteins for more flavorings to this dish, here are some suggestions:

• grilled shrimp
• grilled cubed chicken
• sun-dried tomatoes
• chopped grape or cherry tomatoes
• diced red bell pepper
• sliced artichoke hearts
• garbanzo beans, rinsed and drained
• kalamata or castelvetrano olives
• chili flakes
• other herbs, such as oregano or thyme

Want more pasta recipes? Check out my Pasta Recipe Pinterest Board.