Thursday, June 4, 2020

Easy Summer Zucchini Pasta

Spices in my deoxyribonucleic acid


  • one
    of your favorite curt-cut pasta (I used farfalle/bowties)

  • ane/4
    loving cup
    extra virgin olive petroleum

  • vi
    garlic, thinly sliced

  • one/four
    crushed cerise pepper flakes (optional)

  • six
    diced zucchini and/or yellowish squash*

  • one/4

  • ane/4

  • ane
    loving cup
    freshly grated parmesan cheese, addition extra for serving

  • one/iv
    loving cup
    chopped fresh basil, summation extra for serving


  1. Bring a pot of H2O to a boil for the pasta. Generously salt the water. (It gives your pasta a ton of flavour!) 

  2. Meanwhile, heat a large skillet over medium to medium-high rut in addition to add the olive rock oil. Once hot, add the garlic as well as cherry pepper flakes and sauté for 30 seconds to ane minute or until fragrant. (You don't desire the garlic to brown at all). Add the zucchini in addition to squeeze together with sauté for iv-v minutes or until tender. Season with salt together with pepper. (Cook pasta until al dente if yous haven't done so at this betoken).

  3. Once pasta is cooked, drain thoroughly and add dorsum into the pot. Add the zucchini mixture to the pasta in addition to toss until coated. Add the parmesan as well as toss, also every bit the chopped basil. Season to sense of taste with additional common salt and pepper. Serve alongside extra parmesan too fresh basil!

Recipe Notes

*I used one-half zucchini as well as one-half yellowish squelch, simply you lot tin can use all of i or the other!

Overhead shot of a bowl of pasta with zucchini, summer squash, basil, parmesan, and a gold fork sticking out of the bowl