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easy zucchini pasta

Zucchini Pasta

This light and fresh zucchini pasta captures the essence of an Italian summer evening. Made with spiralized zucchini, garlic, olive oil, and fresh basil, it is a simple yet flavorful dish that celebrates fresh ingredients and easy cooking. Perfect for a quick lunch or a light dinner, this recipe brings the joy of Italian trattoria cooking to your table.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 People
Course: Main Course
Cuisine: Italian
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups spiralized zucchini About 4 medium zucchinis, spiralized.
  • 3 cloves garlic Thinly sliced.
  • 2 tablespoons extra virgin olive oil Use high-quality for the best flavor.
  • 1 handful fresh basil leaves About 12-15 leaves, torn.
  • To taste salt salt
  • To taste freshly cracked black pepper black pepper
  • 1 cup cherry tomatoes Halved, optional for color and sweetness.
  • 1/4 cup grated Parmesan cheese Optional.

Equipment

  • Spiralizer
  • Large Skillet
  • Cutting board
  • Tongs
  • Serving Plates

Method
 

  1. Prepare the zucchini noodles by spiralizing the zucchinis using a spiralizer or peeling strips with a vegetable peeler, then slicing into thin ribbons. Set aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté gently for 1-2 minutes until fragrant and lightly golden but not browned.
  3. Add the cherry tomatoes (if using) to the skillet and cook for another 2 minutes until they begin to soften.
  4. Increase heat to medium-high and add the spiralized zucchini to the pan. Toss gently using tongs or a wooden spoon.
  5. Cook for about 2-3 minutes, stirring often, until zucchini is slightly tender but still firm to the bite.
  6. Season with salt and freshly cracked black pepper, adjusting to taste.
  7. Remove the pan from heat. Toss in the torn basil leaves and give a gentle mix to combine all flavors.
  8. Plate the zucchini pasta immediately. Optionally, sprinkle grated Parmesan cheese on top before serving.

Notes

  • To keep zucchini noodles from becoming soggy, avoid cooking too long. They should retain a bit of snap for the best texture.
  • Feel free to add a squeeze of fresh lemon juice at the end for a bright, tangy note.
  • For a heartier version, add browned Italian sausage or toasted pine nuts.
  • Use high-quality extra virgin olive oil for the best flavor, as it is a key element in this simple dish.
  • This pasta is best enjoyed fresh but can be refrigerated for a day if needed. Reheat gently to avoid excess water releasing from the zucchini.