Zucchini Pasta: Quick, Cheesy, Fresh and Really Yummy

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This simple pasta recipe uses fresh ingredients like summer zucchini, basil, and lots of cheese to create a quick and delicious meal.

 

I am not Italian. Not even a little bit. But I did visit Italy this spring. And since returning I’ve been trying to recreate or at least honor in some way some of the amazing food we had. One way I’ve been doing that is by using fewer ingredients, fresh ingredients, to make really flavorful and simple dishes.

I’ve made cacio e pepe which literally uses only pasta, cheese and pepper (and the pasta water). But, if you’re intentional about each ingredient…it transforms these simple things into something wonderful. Likewise, a pastina soup I’ve been making looks like nothing special based on it’s ingredients. But not only is it utterly delicious, I think it might be magic when you’re feeling under the weather.

This zucchini pasta is another dish I’ve made several times this summer. It’s creamy and cheesy and every bite tastes so fresh. It works as a quick side served with just about any meat..grilled chicken, sausage, a pork chop or steak, it would even be great alongside a burger. But I’m happy to make this pasta my main dish for an easy dinner or even lunch.

The pasta I use with this is called Ditalini. It sort of looks like if you cut up drinking straws. But you could use any small pasta..shells maybe, even macaroni. You want to chop your zucchini into small-ish pieces to compliment your pasta size. They don’t have to be exact, you just don’t want huge hunks of vegetables all over your delicate little noodles.

 

You’ll also need to chop up some garlic. You could use onion, too, but I choose not to. Ever since Covid onions have been hit or miss with me, so I often choose to avoid them. I also have a daughter-in-law with an onion allergy, so we’re accustomed to leaving them out. But by all means, chop up some onion too if that’s your jam.

And basil. Fresh basil. Basil is one plant I usually can keep alive all summer on my deck. This year the extreme heat made mine get small and shrivel-y. I normally would add more than this, but this is what I had.  The fresh basil is, I think, what really ramps up the flavor of this recipe. You could definitely use dried, but it would not have the same flavor.

— More summer recipes here —

Saute this up in some olive oil with a little salt and pepper (not too much salt, as the cheese we’re adding is kind of salty) until the zucchini is fork-tender. Then you’re going to scoop out about half of the mixture and throw it in a blender (I use one of the smoothie cups that lets you screw on the blender attachment directly). Pro tip: let the mixture cool a couple of minutes before blending.

Add your pasta to the pan and stir it in, then pour water over the top just to cover. Don’t worry if you have enough, you can add more as it cooks. And stir in the blended veggie mixture.

Now cook it, stirring occasionally. As the pasta absorbs the water, add a bit more at a time. Don’t add too much at once. You want to have a little moisture when you stir in your cheese at the end, but not too much. 

This whole recipe is more of an art than a science. Have more zucchini, okay, just increase everything else. Less? Go that direction. I think we all need to practice cooking more like our grandmothers in this way.

While your pasta is cooking, grate up the cheese. I use a mix of Pecorino Romano and Parmesan. If you only have one of them, that shouldn’t be a problem.But do not, for the love of all things holy, use pre-grated cheese. I promise you it will not do what it’s supposed to do. Buy a block, hunk, or wedge of cheese and grate it yourself. Use the small hole side of your grater, not the side you’d use for cheddar. You want whisper thin shreds that will melt and dissolve into the starchy liquid in your pan as you stir it in.

It’s the blended veggies and cheese paired with that starchy cooking liquid that create a creamy luxurious sauce. You can add more salt or pepper to taste.

I like to serve mine with a little sprinkle of reserved grated cheese and some more basil torn over the top. It’s a visual clue what your senses are about to experience. And…cheese.

Do you remember that scene in Ratatouille when Remy is tasting foods and describing how they each have a unique flavor, but create new flavors when combined? We see the flavors bursting and dancing in his head as he savors them.

Imagine the bite of the garlic and black pepper dancing with the richness and saltiness of the cheeses. Next you notice the tender zucchini and slightly chewy pasta. Then BOOM! the burst of freshness from the fresh basil hits.

Savor your food, friends.

Enjoy!