Zucchini pasta is a swimming pool dips, refreshing beverages, and luscious summer vegetables are currently among my list of life’s finest offers. Even though I’m eager for this extreme weather to go, there’s nothing quite like the last few days of summer, and thanks to my farmer’s market purchases, I have much more summer squash than I know what to do with in my produce drawer.
By preparing this delectable zucchini pasta recipe that honors the greatest tastes of the season, I’m leaning into the abundance. One of the greatest straightforward pasta dishes in my repertoire combines summer squashes with nutty parmesan, citrusy lemon, and fragrant herbs. Eat it outside while acting as if you are in Italy.
Why This Zucchini Pasta Will Be a Favorite
Yes, there are several zucchini pasta recipes available, but this is the ONE I keep making. Apart from the limited number of ingredients, the particular taste combination is what makes it so amazing. Salty parmesan with sweet, caramelized squash. It is soothing, energetic, and nutritious without being at all heavy thanks to the lemon’s sharp acid and the fresh herbs. It’s an ode to the best of summer, producing a meal that’s both warm and colorful.
For this one, I prefer to use a tube-shaped pasta, such as Pancheri, rigatoni, or pesto, so that the luscious sauce is scooped up into every bite.
Gather Your Ingredients First
What you will need to prepare this zucchini spaghetti is as follows:
- olive oli
- garlic
- summer squash and zucchini
- paccheri or rigatoni
- parmesan
- lemon
- basil or mint
- pine nuts or walnuts
One-Pot Meals = Simple, Quick Cleanup
I love making one-pot meals in the summer, and this is no exception. The preparation of this spaghetti is quite easy:
- olive oil to sauté the crushed garlic cloves.
- For 30 minutes, simmer the squash on medium-low so that it may caramelize nicely.
- Pasta water, parmesan, lemon zest and juice, fresh basil, and al dente pasta should all be added to the squash.
- Add extra cheese, nuts, and herbs on top, then eat.
Ingredients Swaps for Success
This recipe for simple spaghetti is quite flexible, depending on your preferences and what you have in your vegetable drawer. If you wish to modify this recipe, try these successful substitutions:
- You may choose whole-grain pasta or even a chickpea pasta like Bonza for a more nutrient-dense choice.
- You can make it vegan by omitting the parmesan and substituting a sprinkle of nutritional yeast.
- To make it sing, I personally like to add two tablespoons of lemon zest and a generous squeeze of juice.
- You may always add extra summer vegetables, of course. In the same pan as the zucchini, you may sauté the eggplant. Alternately, add a ton of chopped tomatoes in the final five minutes of simmering.
You also have a delicious zucchini pasta dish that honors the abundance of late-summer fruit! This recipe keeps things simple and wonderful with its caramelized squash, aromatic herbs, and nutty parmesan; it is ideal for both a relaxed weekend supper with friends and a cozy midweek meal. If you make it, be sure to tag me on Instagram by continuing to scroll down for the recipe.