Spain on a Fork > All Recipes > Main Dishes > Summer Zucchini Pasta | IRRESISTIBLY Delicious 20 Minute Recipe
All Recipes, Main Dishes / June 24, 2024

Summer Zucchini Pasta | IRRESISTIBLY Delicious 20 Minute Recipe

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.

Summer Zucchini Pasta
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.

Summer Zucchini Pasta
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.

Summer Zucchini Pasta

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.

Summer Zucchini Pasta

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
5 from 1 vote
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Summer Zucchini Pasta

Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2
Calories 678 kcal
Author Albert Bevia @ Spain on a Fork

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

  1. 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

  2. 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

  3. At the same time, heat a large fry pan with a medium heat and add in the olive oil

  4. While the oil is heating, finely chop the onion and roughly chop the garlic

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

Nutrition Facts
Summer Zucchini Pasta
Amount Per Serving
Calories 678 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g38%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 16mg5%
Sodium 344mg15%
Potassium 671mg19%
Carbohydrates 99g33%
Fiber 7g29%
Sugar 9g10%
Protein 22g44%
Vitamin A 616IU12%
Vitamin C 33mg40%
Calcium 250mg25%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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6 Comments

  1. Sally

    Really excellent recipe. Nice not to always have a tomato sauce with pasta. Very tasty!,,

    05 . Jul . 2024
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      07 . Jul . 2024
  2. Ramya

    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 . 2024
    • Spain on a Fork

      Sounds great Ramya! Thanks for the comment 🙂 Much love

      26 . Jun . 2024
  3. Tammy

    5 stars
    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 . 2024
    • Spain on a Fork

      Glad you enjoyed it! Thanks for the comment 🙂 Much love

      26 . Jun . 2024

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