Zucchini and Basil Pasta, these three words are enough to evoke a simple, fragrant dish, ready in minutes. Perfect when you crave something light but full of flavor.
In the pan, the zucchinis gradually turn golden, until they reach that golden hue that smells delicious. Then comes the aroma of garlic, the fresh basil hand-torn, and finally the pasta, cooked 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 surprising. It’s the classic dish you make once and can’t wait to make again.
Also try these other delicious zucchini-based main dishes:
- Difficulty: Very easy
- Cost: Economical
- 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
- 21.2 oz zucchini
- leaves basil
- 1 clove garlic
- 2 pinches salt
- 1 knob butter
- 8 tablespoons 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 pan, pour 4 tablespoons of extra virgin olive oil, add a knob of butter and heat them. Add the diced zucchinis and cook them over a fairly high flame, to evaporate all the liquid contained in the zucchinis. Cook until they are nicely golden, lower the heat and finish cooking uncovered.
Then salt, remove from the heat, and transfer the zucchinis to a plate.
Meanwhile, heat plenty of salted water in a pot and cook the pasta. Boil it al dente and, after draining it well, pour it into the pan 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 flame; then add the diced zucchinis 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.
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 and mix well before adding the zucchinis.
Storage of Zucchini and Basil Pasta
If a little pasta is left over, store it in the refrigerator 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 another type of pasta instead of spaghetti?
Of course! You can opt for either a long or short type like penne or mezze maniche.
Can I add cheese?
Absolutely yes. A sprinkle of Parmigiano Reggiano 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 it be prepared in advance?
You can cook the zucchinis and have them ready. When serving, just cook the pasta and toss it in the pan with the sauce. In less than 10 minutes, the dish is on the table.
