Zucchini Pasta Recipe

This light and summery zucchini pasta is a simple, elegant dish full of fresh garden flavor—perfect for warm evenings and easy dinners.

Prep Time: 20

Cook Time: 15

Total Time: 35

Course: Main Course, Pasta

Cuisine: Italian

Diet: Vegetarian

Keyword: Pasta with zucchini, Summer Pasta recipe, Zucchini, Zucchini Pasta

Difficulty: Beginner

Servings: people

Calories: 505kcal

Prepare the zucchini: Grate the zucchini and place it in a sieve over a bowl. Lightly salt and let sit for 10–15 minutes. Reserve the water released—this becomes part of your sauce base.
Sauté the aromatics: Place a large skillet over medium heat and add a generous drizzle of olive oil. Add the shallots and cook until soft. Add garlic and red pepper flakes, cooking just until fragrant.
Cook the zucchini: Add the grated zucchini and cook on medium heat until it softens and begins to melt into the oil. Pour in the reserved zucchini water and continue cooking until the mixture is saucy.
Cook the pasta: Meanwhile, cook the linguine in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
Combine and finish: Add the cooked pasta to the zucchini mixture with a splash of pasta water. Stir in the lemon zest, Parmesan, and a bit more olive oil. Toss until everything is creamy and well combined. Add some freshly ground black pepper. some Tear in fresh mint and basil just before serving. ENJOY IT!