Pasta and Zucchini
Elevate your weeknight dinner routine with this simple yet flavor-packed Pasta and Zucchini recipe, the perfect blend of quick, healthy, and delicious. Featuring tender zucchini sautéed in fragrant garlic and olive oil, this dish is balanced with a touch of heat from red chili flakes and the creamy richness of melted parmesan cheese. Ready in just 30 minutes, this recipe is a versatile favorite, whether you're craving a vegetarian main course or an easy side dish. Tossed with perfectly al dente pasta and a silky sauce made from reserved pasta water, this meal offers a light and fresh take on comfort food. Garnish with fresh parsley for a pop of color and extra vibrance. Perfect for spaghetti, linguine, or penne, this pasta dish brings Italian-inspired simplicity straight to your table.
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Recipe Information
Ingredients
- 300 grams pasta (spaghetti, linguine, or penne)
- 2 medium zucchini
- 3 tablespoons olive oil
- 3 large garlic cloves
- 0.5 teaspoons red chili flakes
- 50 grams parmesan cheese
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional for garnish)
- 0.5 cups pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining the pasta.
While the pasta is cooking, wash the zucchini and trim off the ends. Slice the zucchini into thin rounds or half-moons, about 1/4 inch thick.
Peel and finely chop the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant, but not browned.
Add the sliced zucchini to the skillet. Cook, stirring occasionally, for 5-7 minutes until the zucchini is tender and slightly golden.
Sprinkle the red chili flakes, salt, and black pepper over the zucchini. Stir well to combine.
Add the cooked pasta to the skillet with the zucchini. Pour in the reserved pasta cooking water a little at a time, stirring to coat the pasta and create a light sauce.
Grate the parmesan cheese and add it to the skillet. Toss the pasta and zucchini to evenly distribute the cheese, allowing it to melt slightly.
Taste and adjust the seasoning with more salt or pepper if needed.
Serve the pasta hot, garnished with freshly chopped parsley and additional parmesan cheese if desired.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 6419 mg | 279% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 29.0 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1085 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
