Zucchini Pasta

Back to recipes today!

For years my husband and I have made our “Zucchini Pasta” because it is a quick and light meal.  Now that we have a three-year old who doesn’t always love veggies, I like this recipe even more because the zucchini is shredded and soft and Hannah gobbles it up with the pasta she loves so much.   This recipe, originally from a Rachael Ray show,  called for only 2 zucchini but I like  to use 3 or 4. I use a food processor and the shredding is done in 2 minutes.  The original recipe also called for parmesan cheese but my family rarely used it and we don’t miss it these days.   I tend to use a little more salt when I’m seasoning the pasta to make up for the saltiness that the cheese would have added.  You could serve some cheese alongside if you have dairy eating folks at the table but it definitely is great without it.   We use whatever types of noodles we have in the pantry when we make this, which makes it even more versatile.  Note though that the soft zucchini can be difficult to incorporate into the pasta sometimes, especially with angel hair pasta.  When that happens I serve it by piling noodles on the plate and spooning the zucchini mixture on top. Lastly, make sure you don’t skimp on the olive oil that starts the dish. The garlic infused olive oil is what flavors this mild dish.

Zucchini Pasta


3-4 small to medium zucchini

1/4 cup olive oil

4 cloves garlic, minced

1 lb spaghetti, linguine or other pasta

salt and pepper


Heat a large pot of water for the pasta.  While the water is heating, shred the zucchini using the shredding disc on a food processor or you can shred it by hand using a box grater.  Heat a large skillet over medium heat and add the 1/4 cup olive oil.  Add the garlic to the oil and cook for 1 minute, stirring a few times.   Add all of the zucchini to the pan.  It may look like a lot but will cook down considerably.  Season the zucchini with a good pinch of salt and a pinch of pepper.  Cook the zucchini for 7-10 minutes.  While the zucchini cooks, lightly salt the water for the pasta and cook your pasta in the boiling water according to the package’s directions.  Add the cooked pasta to the zucchini/garlic mixture.  Toss the pasta for a minute or two to combine.  Taste the pasta and add any salt and pepper if needed.


4 responses

    • Hope you enjoy it! It’s a great way to use up zucchini from the garden or make something quick without heating up the kitchen too much.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s