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Pasta with zucchini

Pasta with Zucchini

Made from simple ingredients — budget-friendly, delicious, and nourishing! Pasta with zucchini is a recipe for a quick, easy dish for the whole family. The combination of pasta and zucchini may seem unfamiliar, but the two actually complement each other very well. It all comes together in a matter of minutes, which counts for a lot with today's busy pace of life.

Maria

Recipe author

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Composition / ingredients

Servings:

Pasta

200

Zucchini

400

Butter

Vegetable oil

Garlic (dried)

0.5

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 4 g

Fats 30 % 12 g

Carbohydrates 60 % 24 g

209 kcal

GI: 13 / 88 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make pasta with zucchini? Gather the ingredients. It's best to use young zucchini with thin skin and small seeds. For the pasta I used spaghetti, but any kind will do. The garlic can be dried or fresh.
Step 2:

Wash and dry the zucchini. If they're young, with tender skin and small seeds, you don't have to remove them — just rinse the zucchini well. Overripe zucchini, though, are better peeled and seeded. Cut the zucchini into small slices.
Step 3:

Heat the vegetable oil and butter in a skillet over medium heat. The mixture won't burn the way butter alone would, since vegetable oil has a higher smoke point.
Step 4:

Add the zucchini. Fry them, stirring, over high heat for about 5 minutes, until golden brown.
Step 5:

Sprinkle the zucchini with the dried garlic, salt, and pepper. Stir.
Step 6:

While the zucchini cooks, boil the pasta in plenty of salted water until al dente — that's when it stays a bit firm, not mushy. Go by the time on the package. Drain the cooked pasta in a colander and let the water run off.
Step 7:

Add the pasta to the skillet with the zucchini and stir. Warm everything together for 2 minutes and take it off the heat.
Step 8:

Divide the pasta among plates. Sprinkle with grated cheese if you like. Parmesan is best for this, but regular hard cheese works too. Serve right away. Enjoy!

These days, fresh vegetables are available year-round. In cities, it's no problem at all to buy young zucchini in the middle of winter. And in summer and early fall, with your own zucchini from the garden or very cheap store-bought produce, the dish costs next to nothing. Making pasta with zucchini is a pleasure. No special cooking skills are needed, so anyone can handle this dish. The main thing is to watch the zucchini so they don't burn but still get a golden crust. Fresh, crisp vegetables, fragrant herbs, and spices will fill the kitchen with a wonderful smell even before the pasta hits the plates. The dish works for Lent if you leave out the butter.
For how to cook pasta properly, how to cook it al dente, how to choose a quality product to avoid disappointment, and much more, read the article "Pasta — the fine points of choosing and the secrets of cooking."
All oils are good only up to a certain temperature — the smoke point, at which the oil starts to burn and form toxic compounds, including carcinogens. For how to gauge the frying temperature and pick the best oil for frying — and which ones to avoid altogether — read here.
Important! The wrong pan can ruin even the best recipe. For all the details on how to choose the perfect pan for different dishes, read here.