I love zucchini and pasta both, so this dish is a win-win! I also love vegetable-heavy pasta dishes for the summer, which makes this even better, if possible!


  • 1 diced onion
  • 1.5 lbs zucchini, sliced into small chunks
  • 3 cloves minced garlic
  • 2 tablespoons dried basil 
  • 1 tsp red pepper flakes
  • 2 tsp lemon zest
  • 1 cup Parmesan, grated
  • 2 tbsp olive oil
  • 2/3 cup vegetable or chicken broth
  • Salt and pepper
  •  1 lb pasta

  1. Start by cooking the onion and garlic in a pan with the olive oil. After about 2 minutes, add in your zucchini and continue to cook until the zucchini has just started to soften. 
  2. Meanwhile, cook a pound of pasta al dente, following directions on the packaging. Reserve 1/2 cup of the cooking water and set aside. 
  3. Add the basil, red pepper, lemon zest, and salt and pepper to the vegetables and stir for another 2 minutes. 
  4. Stir in the broth and cooking water, along with the Parmesan. 
  5. Finally, add in and toss your pasta with the zucchini and sauce. 
  6. Plate immediately and serve with extra Parmesan and fresh oregano if desired.