Zucchini and Pasta

Last weekend I found some nice baby zucchini at the local farmers market and made it into this quick dinner.

Zucchini and Pasta


  • 13.25 ounce package multigrain spaghetti
  • 6 small zucchini (about 2 lbs), trimmed and cut into sticks
  • ¼ cup extra virgin olive oil, divided
  • 1 Tbsp roasted garlic (jarred)
  • 1 tsp dried basil
  • ½ tsp red pepper flakes
  • ½ cup Parmesan cheese
  • 1 cup pasta cooking water


Bring a large pot of water to a boil, cook pasta for time on package, drain, reserving the 1 cup of cooking water.

Meanwhile in a large skillet over medium-high, add 1 Tablespoon of the oil and the zucchini, cook until turning golden (I left them mostly covered, shaking the pan as needed). When golden and done add in the garlic and seasonings, then swirl in the remaining oil. Turn to medium-low and let blend for a minute or two covered.

Add in the cooked spaghetti and toss gently, sprinkle on the cheese and half of the reserved water, gently folding and stirring until it turns into a sauce. Add a bit more water as needed if dry.

Serve promptly.

Serves 3.



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