Name: Light and simple pasta with zucchini and Parmigiano
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 zucchini, cut into thin rounds; 3 tablespoons evo oil; a pinch of peperoncino, optional; 1 small shallot, chopped; 1 garlic, minced; salt and pepper to taste; 2-3 fresh basil leaves; 200 g tortiglioni; 1/4 cup Parmigiano, grated (optional)

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Light and simple pasta with zucchini and Parmigiano. Seriously, one of our go-to pasta dishes when we are in a pinch for time. Quick, easy, and the result is an incredibly tasty dish that even non-veggie lovers might enjoy! Try it tonight!

Song of the day: Honest - Justin Bieber, Don Toliver

Light and simple pasta

We love pasta and we love it when it is light, simple, and tasty! If you are a zucchini lover, this is definitely the dish for you. Try also our penne with zucchini and mushrooms! And if you are not a zucchini lover, give it a try, we might convert you!

The ingredients are simple and just a few:

evo oil, only the best quality for us
peperoncino, optional, but adds a little oomph
shallot, or onion
garlic, minced, we used a garlic press
basil, fresh leaves better
zucchini, cut into thin rounds
tortiglioni, or any other type of pasta you like, look for the pasta that has a nice texture to it
Parmigiano, omit if you are vegetarian/vegan, but if you are not, highly recommended
oh, and don't forget the secret ingredient when making pasta, pasta water!

Sauteeing the zucchini

While waiting for the water to come to a boil, in a large pan over medium heat, add the evo oil, the chopped shallot, minced garlic, and peperoncino (chili flakes) if using. Add the sliced zucchini rounds and cook, stirring often, until zucchini are tender. Some of the thinnest ones, will have a nice caramelization to them. This zucchini mixture, together with some pasta water and grated Parmigiano, is the "sauce" you are going to dress the pasta with.

Marry the pasta with the sauce

In Italy, we do not drain the pasta, plate it, and add the sauce on top. In fact, we always finish the pasta in the pan where we cooked the sauce.

When the pasta is al dente, scoop it with a slotted spoon and place it in the pan with the cooked zucchini. Add half a ladle of pasta water, sprinkle some Parmigiano, and fresh broken up basil leaves. Mix with a wooden spoon to blend everythig nicely. Or, you could do some serious tossing in the pan. It's what marries the pasta to the sauce.

Light-and-simple-pasta-with-zucchini-and-Parmigiano-in-the-pan

Plating

In the end, plate your pasta. We like to drizzle a little evo oil and sprinkle more Parmigiano on top. That's it, now you're ready to savor this delicious Light and simple pasta with zucchini and Parmigiano.

Light-and-simple-pasta-with-zucchini-and-Parmigiano-one-plate-red-wine

Why you need to make this Light and simple pasta with zucchini and Parmigiano

It's healthy, easy to prepare, and when you first bite into it, your taste buds are delighted by the al dente texture of the pasta, married with the sweetness and softness of the zucchini and shallot. The Parmigiano and peperoncino give nice highlights to the whole.

Simply delicious!

Light and simple pasta with zucchini and Parmigiano

★★★★★

5 from 10 reviews

Print Recipe

Total Time: 25 minutes
Yield: 2-3 servings 1x

Ingredients

Scale

1 zucchini, cut into thin rounds
3 tablespoons evo oil
a pinch of peperoncino, optional
1 small shallot, chopped
1 garlic, minced
salt and pepper to taste
2-3 fresh basil leaves
200 g tortiglioni
¼ cup Parmigiano, grated (optional)

Instructions

Wash and cut zucchini in thin rounds.
Fill a large pot with water. Season with coarse salt and put on boil.
While the water is coming to boil, drizzle oil in a sauté pan, add the minced garlic, shallot, and peperoncino.
Turn on heat to medium. Once mixture starts to sizzle, add zucchini rounds, and season with salt and pepper.
Cook for 3 to 5 minutes, or until zucchini have softnened, stirring often. Turn off heat.
Add pasta to the boiling water and stir. Cook for recommended time on the package.
When al dente, scoop pasta with a slotted spoon and place in the pan with zucchini.
Turn heat on to low, add half a ladle of pasta water and some Parmigiano, and give it a good toss.
Add fresh broken up basil leaves. Turn off heat.
Plate pasta and finish with a drizzle of evo oil and more grated Parmigiano.
Enjoy!

Notes

Omit Parmigiano for a vegetarian/vegan version.

You can use any type of pasta you like. Look for pasta that has a nice rough texture to it.

Author: Nicoletta Sugarlovespices
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian

Keywords: pasta, zucchini, garlic, peperoncino, italian, dinner, evo oil, healthy, quick, easy, light, Mediterranean

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Nicoletta

I love baking and kneading dough because it takes me to a happy place in my soul.

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