With summer finally here, there is nothing better than a delicious recipe using zucchini. This Summer Zucchini Pasta is just that. It’s filled with flavors, seriously easy to make and all done in about 20 minutes. Serve it next to a crunchy baguette and a bottle of chilled Spanish white wine for a great meal.
For this recipe, I left the skin on the zucchini. As it adds more nutrients and flavors. You can peel the zucchini if you like. Either way, after you cut it, salt it and let it rest for a few minutes. This will extract the water out of the zucchini; that way, when it’s cooked, it stays firm with absolutely no mush.
For the pasta, I used penne pasta. But you can use any other type of pasta you like, such as rigatoni, spaghetti, or even bow tie pasta. Important to check the package instructions on the pasta you are using, that way you perfectly cook it al dente.
TIPS & TRICKS to Make this Recipe: I transferred the pasta directly from the stock pot into the pan with the simmering zucchini. It’s ok if a little of that pasta water gets into the zucchini, it will only enhance the flavors of the dish.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make this Summer Zucchini Pasta
Summer Zucchini Pasta
Ingredients
- 8 oz penne pasta 225 grams
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 6 cloves garlic
- 1 zucchini 8 oz / 225 grams
- 1 tsp dried oregano 1 gram
- 1 tsp dried parsley 1 gram
- 1/2 tsp dried thyme .50 grams
- 1/2 cup vegetable broth 120 ml
- 1/3 cup frozen peas 60 grams
- 2 tbsp grated manchego cheese 15 grams
- fresh basil
- sea salt & black pepper
Instructions
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Cut the zucchini (washed and patted dry) into half moon shapes that are 1 cm thick (a little over a 1/4 inch), then add the pieces of zucchini into a colander with a bowl underneath and season with sea salt, set aside
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In the meantime, fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat
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At the same time, heat a large fry pan with a medium heat and add in the olive oil
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While the oil is heating, finely chop the onion and roughly chop the garlic
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Add the chopped onion and garlic into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, move back to the zucchini, transfer it over some paper towels and pat dry, then add into the fry pan, mix together with the onion and garlic, then mix every 30 seconds to 1 minutes so all the zucchini evenly sautes
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After 3 to 4 minutes and the zucchini is lightly translucent, add in the oregano, parsley, thyme and some black pepper, mix together, then add in the broth, mix together and lower to a low-medium heat
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While the zucchini is simmering, move back to the stock pot, once the water comes to a boil, add in the pasta, mix every 2 to 3 minutes
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While the pasta is cooking, move back to the simmering zucchini, add in the frozen peas, gently mix together, then continue to simmer on a low medium heat
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Once the pasta is cooked al dente, transfer it directly from the stock pot into the pan with the zucchini, it's ok if some of the pasta water get's into the simmering zucchini, then remove the pan from the heat and gently mix together
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Transfer the pasta into serving dishes, top of with the grated cheese and some fresh basil, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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Chrissy
09 . Sep . 2024Loved this quick and east recipes, delicious flavours, will certainly be cooking this again. Thanks so much Albert x
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
10 . Sep . 2024Sally
Really excellent recipe. Nice not to always have a tomato sauce with pasta. Very tasty!,,
05 . Jul . 2024Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
07 . Jul . 2024Ramya
Cant wait to make this soon for me i love pasta and zucchini sooooooooo much i never had summer zucchini pasta before perfect for my after office meals love your recipes as always brightens up my day everyday after work
26 . Jun . 2024Spain on a Fork
Sounds great Ramya! Thanks for the comment 🙂 Much love
26 . Jun . 2024Tammy
Delicious! The flavors together a so good.
I love that this recipe is simple and all ingredient were in my pantry and fridge. It really came together quickly. The thyme really makes this dish. I had it with crusty bread as suggested.
Next time I make it, and there will be a next time, I will broil some salmon seasoned with thyme and garlic.
Thank you for another winner!
24 . Jun . 2024Spain on a Fork
Glad you enjoyed it! Thanks for the comment 🙂 Much love
26 . Jun . 2024