Lykkers, have you ever craved something cozy, light, and full of flavor all in one plate? That’s exactly what we get with Spaghetti with Zucchini.
Inspired by the beloved flavors of southern Italy, this dish combines sautéed zucchini with spaghetti and a creamy cheese sauce—all done in one pan. It’s fresh, easy to make, and perfect for everyday meals or special weekends.
Why This Pasta Stands Out
We’re not just tossing zucchini into pasta. We’re turning it into a silky, nutty, herb-infused sauce that coats every strand of spaghetti with rich flavor. It’s light but satisfying, simple but elegant. It’s the kind of dish that reminds us how magical everyday ingredients can be.
Ingredients (Serves 4)
- 12 oz (about 350 g) spaghetti
- 1.5 lbs (about 700 g) small zucchini
- 1 large onion
- 5 tablespoons high-quality olive oil
- 1/3 cup (40 g) grated Parmesan cheese (aged at least 24 months)
- 1/2 cup (50 g) soft cheese such as Provolone, shredded
- 1/4 cup (40 g) shelled walnuts
- 2 tablespoons (20 g) pine nuts
- 8–10 fresh basil leaves
- 4–5 fresh mint leaves (or 2 large ones)
- Salt and black pepper to taste
- Water for boiling pasta
Step-by-Step Instructions
Step 1: Prep the Ingredients
Slice the onion thinly. Wash the zucchini and cut them into small chunks, about 1 cm thick. Rinse and dry the basil and mint. Set aside the walnuts and pine nuts.
Step 2: Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil. Add the onion with a splash of water and cook over low heat until soft and golden. Add the zucchini and a pinch of salt. Cook over medium heat for 10–12 minutes, stirring often. If needed, add a bit of water to keep the zucchini tender but not mushy.
Step 3: Make the Zucchini Cream
Remove about two-thirds of the cooked zucchini and place them in a blender. Add 2 tablespoons olive oil, pine nuts, walnuts, basil, and mint. Blend until smooth and creamy. Taste and add salt if needed. Set aside.
Step 4: Cook the Spaghetti
Boil a large pot of salted water. Cook the spaghetti according to the package, but 1–2 minutes less for a firm “al dente” bite. Before draining, save about 1 cup of the pasta water.
Step 5: Toss and Combine
Transfer the cooked spaghetti to the skillet with the remaining zucchini. Add the zucchini cream (about 2 tablespoons per person) and a splash of pasta water. Toss everything together over low heat. Add the grated Parmesan and stir until melted and creamy. Season with black pepper if desired.
Step 6: Plate and Garnish
Divide the spaghetti onto plates. Top with shredded soft cheese, crushed walnuts, and a few leftover zucchini chunks for texture. Garnish with a basil or mint leaf and a drizzle of olive oil. Add a little more grated cheese or pepper if you like.
Pro Tips to Elevate Your Pasta
- Use small, tender zucchini for the best flavor and texture
- A hand blender also works if you don’t have a full-size one
- Always save some pasta water—it’s key to creating a smooth sauce
- Don’t overcook the spaghetti! It should have a slight bite
When to Serve It
This spaghetti is perfect for warm-weather dinners, light weekend lunches, or even meal prepping. It's colorful, comforting, and great for veggie lovers. Pair it with a simple green salad or a slice of sourdough for a full meal.
Ready to Savor the Simplicity?
Spaghetti with Zucchini is more than just a pasta dish—it’s a celebration of simple ingredients coming together in the most delicious way. Creamy without cream, satisfying without heaviness, and ready in under an hour.
If you try this recipe, share your version with us! Did you add your own twist? Tag your creations, and let’s keep making kitchen magic together. See you next time for more flavor-filled fun!
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Video by Vincenzo's Plate
