Zucchini and Basil Pasta, these three words are enough to evoke a simple, fragrant dish ready in a few minutes. Perfect when you want something light but full of flavor.
In the pan, the zucchinis slowly turn golden until they reach that golden color that tastes good. Then comes the aroma of garlic, the fresh basil torn by hand, and finally the pasta, drained al dente and tossed with everything else to blend the flavors.
The beauty of this zucchini and basil pasta is its simplicity: few ingredients, no complications, but the result is amazing. It’s the classic dish you make once and then can’t wait to make again.
Also try these other delicious zucchini-based pasta dishes:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 419.53 (Kcal)
- Carbohydrates 32.47 (g) of which sugars 0.57 (g)
- Proteins 9.37 (g)
- Fat 29.88 (g) of which saturated 6.46 (g)of which unsaturated 2.19 (g)
- Fibers 3.31 (g)
- Sodium 601.35 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Zucchini and Basil Pasta
- 12.7 oz pasta
- 1.32 lbs zucchini
- leaves basil
- 1 clove garlic
- 2 pinches salt
- 1 knob butter
- 1/2 cup extra virgin olive oil
Preparation of Zucchini and Basil Pasta
Wash and trim the zucchinis. Dry them well and cut them into small cubes.
In a saucepan, pour 4 tablespoons of extra virgin olive oil, add a knob of butter and heat them. Add the zucchini cubes and cook them over a fairly high flame to evaporate all the liquid contained in the zucchini. Cook until they have taken on a beautiful golden color, lower the heat and finish cooking uncovered.
Then salt, remove from heat and transfer the zucchinis to a plate.
Meanwhile, heat plenty of salted water in a pot and cook the pasta. Cook it al dente and, after draining it well, pour it into the saucepan where you have browned a clove of garlic with 3 tablespoons of oil and three chopped fresh basil leaves.
Sauté it for 2 minutes over high heat; then add the zucchini cubes and a ladle of cooking water. Mix the ingredients well and finish with more fresh basil leaves and a drizzle of raw oil.
Serve immediately and, if you like, sprinkle with grated Parmesan cheese.
Suggestion
You can add 2 oz of ricotta softened in a tablespoon of milk, or a few tablespoons of tomato sauce. In both cases, add them to the pasta by mixing well before adding the zucchini.
Storage of Zucchini and Basil Pasta
If you have any leftover pasta, store it in the fridge for up to 2 days in an airtight container. When reheating, add a drizzle of oil in the pan or a tablespoon of hot water.
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FAQ
Can I use a different type of pasta instead of spaghetti?
Of course! You can choose either a long format or a short one like penne or mezzemaniche.
Can cheese be added?
Absolutely yes. A sprinkle of Parmesan or pecorino at the end of cooking adds an extra touch. But if you want to keep the pasta lighter, it’s perfect as it is.
Can I prepare it in advance?
You can cook the zucchini and have them ready. When serving, you’ll just need to cook the pasta and toss it in the pan with the sauce. In less than 10 minutes, the dish is on the table.
