Summer Zucchini Tuscan Pasta
Bright, fresh, and bursting with Tuscan-inspired flavors, this Summer Zucchini Tuscan Pasta is the ultimate warm-weather dish that’s both light and comforting. Perfectly al dente spaghetti or linguine is enveloped in a creamy garlic-Parmesan sauce, studded with tender zucchini, juicy cherry tomatoes, and vibrant baby spinach. A touch of lemon juice and fresh basil brings a zesty, herbaceous finish, while red pepper flakes add a subtle kick. Quick to prepare in just 35 minutes, this recipe is ideal for weeknight dinners or casual entertaining. Pair it with crusty bread and a crisp white wine for a summer evening meal you’ll want to make again and again. Embrace the best of seasonal produce with this irresistible zucchini pasta dish!
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Recipe Information
Ingredients
- 12 oz pasta (spaghetti or linguine)
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 medium zucchini, thinly sliced into half-moons
- 1.5 cups cherry tomatoes, halved
- 2 cups baby spinach
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.25 cup fresh basil leaves, chopped
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp lemon juice
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced zucchini to the skillet and cook for 3-4 minutes, stirring occasionally, until tender and slightly golden.
Stir in the halved cherry tomatoes and cook for another 2-3 minutes until they start to soften.
Add the baby spinach, heavy cream, and 1/4 cup of the reserved pasta water. Stir until the spinach wilts and the sauce becomes creamy.
Reduce the heat to low and stir in the grated Parmesan cheese, dried oregano, red pepper flakes, salt, and black pepper. Add more reserved pasta water as needed to reach your desired sauce consistency.
Toss the cooked pasta into the skillet with the sauce, making sure it's evenly coated.
Stir in the fresh basil and lemon juice for a burst of fresh flavor.
Serve the pasta warm, topped with extra Parmesan cheese and a sprinkle of red pepper flakes, if desired. Enjoy!
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 3142 mg | 137% | |
| Total Carbohydrate | 118.4 g | 43% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 7.9 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 610 mg | 47% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 838 mg | 18% | |
*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.
