Pasta With Zucchini

Prep Time
Cook Time
Ready In

"We enjoyed this easy recipe and uses lots of fresh herbs. I used oregano as it basically is growing out of control but I think any herb will work -- you need a lot."

Original recipe yields 4-6 servings


  • Serving Size: 1 (465.9 g)
  • Calories 665.4
  • Total Fat - 21 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 10.7 mg
  • Sodium - 617.5 mg
  • Total Carbohydrate - 110.1 g
  • Dietary Fiber - 16.5 g
  • Sugars - 5.9 g
  • Protein - 16.7 g
  • Calcium - 200.3 mg
  • Iron - 2.7 mg
  • Vitamin C - 63.8 mg
  • Thiamin - 0.4 mg

Step 1

Bring a large pot of salted water to a boil and add pasta and cook for about 10 minutes or about a minute less than package suggests. Drain, but reserve 1 cup of cooking water.

Step 2

While pasta is cooking prepare the squash by seasoning the cut squash with salt and pepper . Heat a large skillet over medium heat and add 3 tablespoons oil and then add the squash and cook until it starts to turn (3-5 minutes), turn and cook other side another fee minutes.

Step 3

Add the extra tablespoon to the pan and then add the garlic and red pepper flakes (I didn't remove the squash before adding the garlic but you may want to), cook for 30 seconds and then add the lemon juice and zest to pan; toss.

Step 4

Put pasta in large bowl and toss with 1/2 cup of pasta water and the squash and the herbs; toss. Top with the cheese; toss.

Tips & Variations

No special items needed.



Great dish. So easy to make. For the pasta I used homemade pappardelle and I cut the zucchini in ribbons because I thought It would be easier to eat with that type of pasta.

review by:
(24 Jan 2020)


Delicious and easy! Used avocado oil and fresh basil and did add a fresh cut up tomato just because we like that combo. The heat is up there but we loved it! Wish my camera was working as it was beauteous! Thank you Ellie for sharing! Made for Billboard Recipe Tag.

review by:
(11 Aug 2019)