Pasta with Zucchini

A simple and comforting pasta dish where zucchini slowly cooks into a creamy sauce that coats every piece of pasta. A summer favorite that highlights the natural sweetness of fresh zucchini.

Portata first course

Cucina napoletana

Keyword pasta with zucchini, zucchini pasta, summer pasta, vegetarian pasta, Italian comfort food, easy pasta recipe

Preparazione 10

Cottura 25

Tempo totale 35

Calories 420kcal

Ingredienti

500 g zucchini
320 g pasta spaghetti, mezzi tubetti, or mixed pasta
3 tbsp extra virgin olive oil
1 garlic clove
50 g grated Parmigiano Reggiano
Fresh basil leaves
Salt to taste
Black pepper to taste

Istruzioni

Wash the zucchini and slice them into thin rounds.
Heat the olive oil in a large pan and lightly brown the garlic clove.
Add the zucchini, season with salt, and cook over medium-low heat for 20–25 minutes, stirring occasionally until very soft.
Remove the garlic and mash part of the zucchini with a fork to create a creamy texture.
Cook the pasta in plenty of salted boiling water until al dente.
Reserve a cup of the cooking water, then drain the pasta.
Add the pasta to the pan with the zucchini and toss well, adding a little cooking water if needed.
Stir in the grated Parmigiano and freshly ground black pepper.
Finish with fresh basil and serve immediately.

Note

For a richer version, add a few fried zucchini slices on top before serving. Some families also mix in a small amount of provolone or caciocavallo cheese for extra flavor.