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Zucchini Pasta Recipe

Recipe by Pedro M. A. Neves

This fresh Italian zucchini pasta, or pasta alla zucchina, showcases tender spiralized zucchini tossed with garlic, olive oil, and fresh herbs for a light yet satisfying main course. The delicate vegetable replaces traditional flour pasta while maintaining authentic Italian simplicity and elegance. Finished with Pecorino Romano cheese and a touch of lemon, this dish celebrates seasonal produce at its finest.

Ingredients

• 800 g (28 oz) fresh zucchini, medium-sized
• 400 g (14 oz) dry pasta sheets or tagliatelle, alternative: 600 g fresh zucchini noodles from spiralizer
• 90 ml (6 tbsp) extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 fresh red chili pepper, deseeded and minced
• 250 ml (1 cup) reserved pasta water
• 30 g (1 oz) fresh flat-leaf parsley, chopped
• 15 g (½ oz) fresh mint leaves, chopped
• 60 g (2 oz) Pecorino Romano cheese, finely grated
• Zest and juice of 1 lemon
• Sea salt and freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the dry pasta and cook according to package directions until al dente, approximately 9-11 minutes. Reserve 250 ml (1 cup) of pasta cooking water before draining.

2. While the pasta cooks, slice the zucchini lengthwise into thin strips approximately 3 mm thick using a mandoline or sharp knife. Stack the strips and cut them into tagliatelle-width noodles, or use a spiralizer if preferred.

3. Heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and minced red chili pepper, stirring gently for 1-2 minutes until fragrant but not browned.

4. Add the sliced zucchini noodles to the skillet and toss gently with tongs for 2-3 minutes until they begin to soften and release moisture, stirring occasionally.

5. Add the drained cooked pasta to the zucchini mixture and toss to combine. Pour in 120 ml (½ cup) of the reserved pasta water, stirring gently to create a light sauce.

6. Remove from heat and stir in the fresh parsley, mint, lemon zest, and lemon juice. Toss gently until all ingredients are evenly coated and distributed, adding more pasta water if the pasta appears dry.

7. Divide the zucchini pasta among four serving bowls. Top each portion with grated Pecorino Romano cheese and a pinch of freshly ground black pepper.

Substitutions

• Replace Pecorino Romano with grated Parmigiano-Reggiano for a milder, slightly sweeter nutty flavor
• Substitute fresh zucchini with the same weight of yellow summer squash for a delicate variation in appearance and taste
• Use 600 g raw spiralized zucchini noodles instead of cooking traditional pasta for a lower-carbohydrate version
• Replace mint with fresh basil if preferred, maintaining the same quantity

Tips

• Reserve pasta water before draining; the starch helps create a light, silky coating for the dish without heavy cream
• Zucchini releases water as it cooks, so avoid over-stirring and keep the heat at medium to prevent the dish from becoming watery
• Use a mandoline or vegetable spiralizer for uniform zucchini noodles that cook evenly and present elegantly

Zucchini pasta reflects the Italian philosophy of cucina povera, humble cooking that transforms simple seasonal vegetables into refined dishes. This preparation honors the Campania and Sicilian tradition of creating light, vegetable-forward pastas that highlight regional produce rather than rich sauces.

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