Looking for an easy zucchini pasta recipe made in 25 minutes? Perfectly cooked pasta is tossed in a buttery garlic sauce with browned zucchini slices. Finish it off with a sprinkle of Parmesan cheese for a meal that everyone will love!
Easy Zucchini Pasta for Dinner
Looking for a family-friendly meal that’s both healthy and delicious? Look no further than this zucchini pasta recipe! Packed with fresh sauted zucchini slices, this dish is a great way to sneak some veggies into your family’s diet.
With the Summer months comes lots of zucchini from the garden! We love making Zucchini Chocolate Chip Muffins, Chocolate Zucchini Cake and Zucchini Corn Fritters but we especially love it in this pasta dish! The buttery garlic sauce makes it appealing even to picky eaters – so everyone loves it! Plus, it’s a breeze to make, perfect for busy weeknight dinners when you need something quick and satisfying on the table.
Top it off with a sprinkle of Parmesan cheese for an extra touch of richness. Give this recipe a try, and your whole family will be asking for seconds!
How much zucchini do you need?
You will need 1 pound of zucchini, which is about 2-3 zucchini depending on the size.
What pasta is best?
For this recipe we prefer a longer noodle, like linguini, spaghetti or fettuccini. But you can use a smaller noodle like rigatoni, penne and bowties too!
How to Make Pasta with Zucchini
Cook pasta until al dente, then drain and reserve ¼ cup of pasta water.
In a skillet, sauté minced garlic, olive oil, butter, and salt until garlic is lightly browned and butter is melted.
Add zucchini slices to the skillet and cook until browned and slightly tender, stirring to coat them in the sauce.
Add cooked pasta, reserved pasta water, and additional olive oil to the skillet. Stir to coat the pasta and zucchini in the sauce.
Taste and adjust seasoning if needed.
Serve the zucchini pasta with a sprinkle of Parmesan cheese on top. Enjoy!
Tips on Cooking with Zucchini:
- Choose fresh zucchini: Look for firm zucchini with vibrant green skin. Avoid any that are soft and cut off any blemishes.
- Slice the zucchini evenly: For consistent cooking, try to slice the zucchini into uniform rounds or half-moons. This will ensure they brown evenly.
- Don’t overcook the zucchini: Keep an eye on the zucchini while it’s cooking in the skillet. You want it to be browned and slightly tender, but not mushy.
How to store leftovers:
Store leftover zucchini pasta to an airtight container and place in the refrigerator. Reheat and eat within 2-3 days for optimal freshness.
Pin for later:
Zucchini Pasta (25 Minutes)Print
- 1 pound linguini (or spaghetti)
- 3 cloves garlic minced
- 1/4 cup olive oil
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 pound zucchini sliced into 1/4 inch slices (equals about 2-3 zucchini)
- Grated Parmesan cheese to sprinkle on top
- Bring a large pot of salted water to a boil. Add pasta and cook until pasta is al-dente. Drain, saving ¼ cup of the pasta water.
- In a large skillet over medium heat add the minced garlic, 2 tablespoons olive oil, butter and salt, mixing until garlic is lightly browned and butter is melted. Add zucchini slices to skillet, cooking until zucchini is browned on both sides, stirring so it's coated in the sauce. This takes about 5 minutes.
- Add cooked pasta to the skillet, along with remaining 2 tablespoons olive oil and 1/4 cup reserved water. Stir to fully coat the pasta and zucchini together in the butter sauce. Taste, adding more salt if needed.
- Serve on plates with parmesan cheese on top.