Italian Pasta with Zucchini is a light Mediterranean pasta dish made with fried courgettes and fresh basil. This vegetarian meal uses olive oil and parmesan to create a silky coating for spaghetti or linguine.

The secret to this recipe is the way you treat the courgettes in the pan. I’ve learned that if you crowd the frying pan, the vegetables just steam and turn into a grey mush. You need to fry them in batches so they have enough room to catch the heat and turn a deep golden brown.

The pasta water is doing more work than you’d think in this dish. Without that starchy liquid, the cheese won’t turn into a sauce and you’ll end up with a dry bowl of noodles. I used to drain the pasta completely, but now I always save a mug of the water to bring the whole thing together.

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Italian Pasta with Zucchini Ingredients

400g (14oz) spaghetti or linguine
4 medium courgettes
4 tbsp extra virgin olive oil
2 cloves garlic, peeled and thinly sliced
50g (2oz) parmesan cheese, finely grated
1 small bunch fresh basil, leaves torn
Black pepper, to taste

How To Make Italian Pasta with Zucchini

Prepare the courgettes: Cut the courgettes into very thin rounds about the thickness of a coin. Make sure the slices are even so they cook at the same rate.
Fry the vegetables: Heat 3 tablespoons of the olive oil in a large frying pan over a medium-high heat. Fry the courgette slices in batches until they are golden brown on both sides. Remove each batch with a slotted spoon and set them aside on a plate.
Boil the pasta: Fill a large pot with water and bring it to a rolling boil. Add the pasta and cook for about 8 to 10 minutes or until it’s cooked but still firm.
Infuse the oil: Use the same frying pan from the courgettes and add the remaining tablespoon of oil. Cook the sliced garlic over a low heat for about 1 minute until soft and see-through.
Combine the dish: Lift the pasta directly from the water into the frying pan using tongs. Add the fried courgettes and a splash of the starchy pasta water.
Finish the sauce: Turn off the heat and toss in the grated parmesan and torn basil leaves. Stir everything vigorously until the cheese melts into a smooth coating. Add more pasta water if the mixture looks too thick or dry.

Recipe Tips

Batch fry the courgettes. If you put all the slices in the pan at once, the temperature drops and they won’t brown. Work in three or four batches to get that toasted flavour.
Save the pasta water. Take a cup of the cloudy water out of the pot before you drain the pasta. You need the starch in that water to help the parmesan cling to the spaghetti strands.
Slice the garlic thinly. Do not use a garlic press for this recipe because crushed garlic burns too quickly. Thin slivers give a mellow flavour that doesn’t overpower the courgettes.
Keep the courgettes for later. You can fry the courgettes a few hours in advance and leave them at room temperature. Just toss them into the warm pan at the end to heat through.
Use a vegetable peeler. If you struggle with consistent knife cuts, use a peeler or a mandoline to get paper-thin courgette rounds. Thinner slices crisp up better in the oil.

What To Serve With Italian Pasta with Zucchini

A simple green salad with a sharp lemon dressing cuts through the oil and cheese. You can also serve some warm crusty bread to mop up any leftover garlic oil in the bowl.

For a larger meal, a side of roasted tomatoes or grilled asparagus works well. Fresh berries or a lemon sorbet make a light finish after the pasta.

How To Store Italian Pasta with Zucchini

Fridge

Place any leftovers in a sealed container once they’ve cooled down completely. They will stay fresh for up to two days. The pasta will absorb the moisture over time, so it might be a bit softer the next day.

Reheat

Warm the pasta in a frying pan over a medium heat with a tablespoon of water or a little olive oil. This helps loosen the sauce and prevents the cheese from becoming rubbery. A microwave will work for about two minutes, but the courgettes may lose their texture.

Freeze

Do not freeze this dish because the courgettes become watery and the pasta turns mushy when thawed. It’s much better to eat it fresh or cold from the fridge the next day.

Italian Pasta with Zucchini Nutrition Facts

Per serving (1 of 4):

Calories: 540
Protein: 18g
Fat: 22g
Carbohydrates: 72g
Sugar: 6g
Sodium: 110mg

FAQs

Why are my courgettes soggy instead of crispy?

The pan was likely too crowded or the heat wasn’t high enough to brown them quickly. Make sure you fry them in small batches and let the oil get hot before adding the next lot.

Can I use a different type of cheese?

Yes, pecorino romano or a hard goat’s cheese works well if you want a saltier or tangier finish. Ensure the cheese is finely grated so it melts instantly into the pasta water.

Can I make Italian Pasta with Zucchini ahead of time?

You can fry the courgettes and grate the cheese earlier in the day, but you should boil the pasta right before serving. Reheated pasta never has the same silky texture as a fresh bowl.

Can I use yellow squash instead of courgettes?

Yes, yellow squash has a similar water content and texture, so it works as a direct replacement. Follow the same slicing and frying method to ensure they brown properly.

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Italian Pasta with Zucchini Recipe

Recipe by PaulaCourse: Italian Pasta Recipes, DinnerCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

540

kcal

Ingredients

400g (14oz) spaghetti or linguine
4 medium courgettes
4 tbsp extra virgin olive oil
2 cloves garlic, peeled and thinly sliced
50g (2oz) parmesan cheese, finely grated
1 small bunch fresh basil, leaves torn
Black pepper, to taste

Directions

Prepare the courgettes: Cut the courgettes into very thin rounds about the thickness of a coin. Make sure the slices are even so they cook at the same rate.
Fry the vegetables: Heat 3 tablespoons of the olive oil in a large frying pan over a medium-high heat. Fry the courgette slices in batches until they are golden brown on both sides. Remove each batch with a slotted spoon and set them aside on a plate.
Boil the pasta: Fill a large pot with water and bring it to a rolling boil. Add the pasta and cook for about 8 to 10 minutes or until it’s cooked but still firm.
Infuse the oil: Use the same frying pan from the courgettes and add the remaining tablespoon of oil. Cook the sliced garlic over a low heat for about 1 minute until soft and see-through.
Combine the dish: Lift the pasta directly from the water into the frying pan using tongs. Add the fried courgettes and a splash of the starchy pasta water.
Finish the sauce: Turn off the heat and toss in the grated parmesan and torn basil leaves. Stir everything vigorously until the cheese melts into a smooth coating. Add more pasta water if the mixture looks too thick or dry.