Zucchini Pasta Recipe

scoooping up pasta out of the pan with a pasta ladle.

5 from 2 votes

This is a simple and easy 20 minute pasta recipe that features sauteed zucchini and cheese sauce. You only need 6 main ingredients including zucchini, pasta, cooking water, parmesan, Monterrey Jack cheese, and basil. It's a comforting and delicious weeknight cheesy pasta dish.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 575kcal

Author: Lyuba Brooke

Ingredients

2 lbs zucchini
2-3 tbsp olive oil
salt to taste
black pepper to taste
12 oz spaghetti
1 1/4 cup pasta cooking water
4 oz Monterey Jack cheese block, grated
1/2 cup freshly grated parmesan cheese
2-3 tbsp chopped basil

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Instructions

This is a quick moving recipe so make sure to measure and prepare your ingredients before starting to cook.
Expert tip: I recommend using a large cooking pan so that zucchini doesn't get too overcrowded. (I use a 15 inch pan but you can also use 12-14 inch cooking pans. No less than 12 inch wide though.)
Wash and chop zucchini into thin quarter slices.
Start a pot of salted water to cook the pasta and preheat the cooking pan over medium heat.
Expert tip: Cooking both at the same time will save time but it can definitely be done one step at a time.
Add olive oil to preheated pan and add chopped zucchini. Season it with some salt and pepper, toss, and let it cook over medium to a little below medium heat. Stir from time to time but not too often to let the zucchini get a nice golden sear. Make sure to cook the zucchini until completely done and soft that way it will partially incorporate into the sauce.
Cook pasta until just done and before draining, take out 2 cups of cooking water. You will use most of it in the recipe and save the rest for reheating. Drain remaining pasta water off and set pasta aside while zucchini is finishing.
Once zucchini is cooked and soft, lower the heat to medium-low and add in the cooked pasta, grated Monterey Jack cheese and parmesan cheese to the pan as well.
Start stirring while adding in hot pasta cooking water. Keep stirring and mixing continuously until the cheese is melted and the sauce comes together nice and smooth, coating the pasta.
Expert tip: if your pasta water cooled down, you can quickly reheat it in the microwave.
Stir in fresh basil and serve right away!

Notes

Gluten free substitution - you can easily substitute your favorite gluten free pasta to make the recipe gluten free.
Storing - store leftovers in an air-tight container, in the refrigerator, for 3-4 days.
Reheating - this pasta reheats very well but you will need to add a splash of pasta cooking water if you saved some. If not, add a splash of broth when reheating. You can use a microwave to reheat individual portions in 30 second increments, mixing in between.

Nutrition