Zucchini Pasta
Zucchini Pasta Recipe offers a light, healthy, yet satisfying meal option that’s sure to please your taste buds. The secret is incorporating the vibrant essence of zucchini, complemented by a light yet rich and creamy sauce. It has a balance of aromatic herbs and fresh ingredients.
❤️ You’ll Love This Zucchini Pasta Recipe
Flavor: Mild yet flavorful with light, creamy, herby sauce. The use of Greek yogurt not just cuts calories but also adds creaminess to the dish.
Easy Preparation: With simple ingredients and straightforward steps, you can prepare this zucchini pasta recipe in under 30 minutes.
Healthy Choice: Zucchini pasta is a great way to incorporate more vegetables into your diet without sacrificing taste. It’s a wholesome and flavorful alternative to traditional pasta dishes. The dish is perfect for picky eaters.
Meal-prep and Freezer-friendly: You can make more by doubling or tripling the recipe, or just make extra and freeze it. Then, when you’re in a hurry on busy weeknights, all you have to do is cook the pasta, add the thawed sauce, and your meal is ready in no time.
🧾 Ingredient Notes
- Dry Pasta: Choose your preferred types of pasta, such as penne, rigatoni, cellentani, lumachine, tortiglioni, or small shell pasta, for the base of this dish.
- Onion and Garlic: Use white or yellow onion to add a savory depth to the dish. Garlic enhances the overall flavor profile of the recipe.
- Zucchini: Zucchini is the hidden gem of this recipe. It adds a fresh and nutritious element to the pasta.
- Zucchini Buying Tips: Look for small to medium in size, vibrant and glossy skin, without blemishes and are firm to touch.
- Basil and Mint Leaves: Fresh basil and mint leaves offer a mild yet freshening flavor and aroma to this pasta dish. Not to forget a pop of green color that is visually appealing.
- Greek Yogurt and Parmesan Cheese: Greek yogurt adds creaminess and a tangy flavor to the sauce. Whereas Parmesan cheese adds a savory richness to the dish
- Oregano and Black Pepper Powder: oregano adds a subtle herbal note. Black pepper adds a kick of spice.
👩🍳 How To Make Zucchini Pasta Recipe? (Pics)
Cook Pasta: Fill a large pot with water. Place the pot over high heat and bring the water to a rolling boil. Once the water reaches a boil, add salt and pasta. Stir the pasta occasionally and let it cook according to the package instructions until it’s al dente. Save some pasta water before draining.
1, 2) Heat oil in a pan over medium heat. Add onion and garlic to the pan. Cook until the onion is soft.
3, 4) Add in zucchini, salt, pepper, chili flakes (if using), and oregano. Mix well.
5, 6) Cover the pan and Cook until zucchini is tender. Do stir in between and make sure that zucchini is not sticking to the pan. Once done, take the pan off the heat.
7, 8) Let it cool a bit, then blend with basil, mint, yogurt, Parmesan, and ⅓ cup of pasta water.
9, 10) Combine the puree with cooked pasta. Serve and enjoy!
💭 Expert Tips For BEST Zucchini Pasta
- Add salt to the water when it starts boiling. If you add salt before the water starts to simmer, it will take longer to boil.
- Make sure you don’t overcook the pasta. Follow the package instructions for boiling time. Use a timer and check doneness at the shortest recommended time. For example, if the package says 8-10 minutes, check at 8 minutes and decide if it needs more cooking.
- Adjust the amount of red chili flakes according to your preferred level of spiciness.
- Skip adding red chili flakes if making this zucchini pasta for kids or you prefer mild taste.
- Make sure to save some pasta water before draining it. Add the pasta water to adjust the sauce consistency according to your liking.
- Feel free to experiment with different herbs for the sauce, such as thyme or parsley, to create your desired flavor profile.
🥣 Storage Instructions
- Refrigerate any leftover Zucchini Pasta in an airtight container for up to 3 days.
- You can Freeze extra pasta sauce for later use. Transfer the sauce to a freezer-safe container, and freeze for up to 3 months.
- To reheat, gently warm the pasta and sauce in a pan over medium heat. You can also microwave it in short intervals, stirring in between, until heated through. If using frozen sauce, allow it to thaw in the refrigerator before reheating.
📖 Variations
- Nuts: Enhance your Zucchini Pasta by topping it with toasted pine nuts. it provides an extra layer of satisfying crunchiness.
- Mushrooms and sundried tomatoes: Elevate the taste profile by mixing in sautéed mushrooms or sun-dried tomatoes. These ingredients will add an extra dimension of depth and richness.
- Broccoli: For extra nutrients and flavors, blend in steamed broccoli along with zucchini.
Check Out Other Pasta Recipes
Did you try this zucchini pasta recipe? I’d love to hear about it! Leave a review in the comment section below.
Zucchini Pasta Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 8 oz Dry Pasta, penne, rigatoni, cellentani, lumachine, tortiglioni or small shell pasta
- 2 tablespoons Oil
- ½ cup White onion, or yellow, chopped
- 3 cloves Garlic, minced
- 1 lb Zucchini, ~ 1 ½ cup chopped
- ½ teaspoon Salt, for sauce
- ¼ teaspoon Black pepper powder
- ¼ teaspoon Red chili flakes, optional
- 1 teaspoon Dried oregano
- 5-6 Basil leaves
- 7-8 Mint leaves
- ⅓ cup Greek Yogurt
- ⅓ cup Pasta water
- ½ cup Vegetarian parmesan cheese, freshly grated and loosely packed
Instructions
- Fill a large pot with water. Place the pot over high heat and bring the water to a rolling boil. Once the water reaches a boil, add salt and pasta. Stir the pasta occasionally and let it cook according to the package instructions until it’s al dente. Save some pasta water before draining.
- Heat oil in a pan over medium heat. Add onion and garlic to the pan. Cook until the onion is soft.
- Add in zucchini, salt, pepper, chili flakes (if using), and oregano. Cover the pan and Cook until zucchini is tender. Do stir in between and make sure that zucchini is not sticking to the pan. Once done, take the pan off the heat.
- Let it cool a bit, then blend with basil, mint, yogurt, Parmesan, and ⅓ cup of pasta water.
- Combine the puree with cooked pasta. Serve and enjoy!
Notes
- Add salt to the water when it starts boiling. If you add salt before the water starts to simmer, it will take longer to boil.
- Make sure you don’t overcook the pasta.
- Adjust the amount of red chili flakes according to your preferred level of spiciness.
- Skip adding red chili flakes if making this zucchini pasta for kids or you prefer mild taste.
