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–+ servings
Summer Zucchini Pasta

Delicious Summer Zucchini Pasta That's Ready in 20 Minutes

This Summer Zucchini Pasta features vibrant flavors and fresh ingredients, making it a perfect meatless dinner option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 16 oz Pasta Use pappardelle or tagliatelle; can substitute with gluten-free pasta
For the Sauce
  • 1/4 cup Olive Oil Avocado oil works as a lighter alternative
  • 2 small Zucchini Adds refreshing crunch; yellow squash can be used interchangeably
  • 2 small Yellow Summer Squash Complements zucchini’s texture and flavor
  • 4 cloves Garlic Fresh garlic adds depth; garlic powder can be used as a substitute
  • 2 cans Diced Tomatoes with Roasted Garlic Sweet and tangy base; fresh cherry tomatoes are an alternative
For the Flavor
  • 1/3 cup Fresh Basil Fresh herb enhances the dish; dried basil can be used in a pinch
  • 1 tbsp Fresh Rosemary Adds woodsy note; thyme or oregano are good alternatives
  • 1/2 tsp Salt Enhances flavors; adjust based on taste
  • 1/4 tsp Crushed Red Pepper Flakes Adds subtle heat; omit for a milder dish

Equipment

  • Dutch oven
  • Large pot

Method
 

Step-by-Step Instructions
  1. Cook pasta in boiling salted water until al dente, about 8-10 minutes. Reserve some pasta water and drain.
  2. In a Dutch oven, heat olive oil and sauté chopped zucchini and yellow squash for 3-4 minutes.
  3. Add sliced garlic and cook for an additional minute until fragrant.
  4. Combine diced tomatoes, basil, rosemary, salt, and red pepper flakes; heat for 3-5 minutes.
  5. Toss the drained pasta with the vegetable mixture, adding reserved pasta water as needed. Serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 52gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 380mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

For a deeper flavor, consider roasting zucchini and yellow squash before adding to the pasta. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove.

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