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summer squash zucchini pasta

Simple Zucchini Pasta

  • Author: Camille Styles
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


Sweet caramelized squash, fragrant herbs, and nutty parmesan make this simple summer pasta absolutely addictive.


Units Scale
  • 1/4 cup olive oil
  • 10 garlic cloves, peeled and smashed
  • 2 pounds assorted summer squashes and zucchini, halved lengthwise and sliced
  • Kosher salt & freshly ground pepper
  • 12 ounces paccheri or rigatoni (or other tube-shaped pasta)
  • 1/2 cup grated parmesan, plus extra for serving
  • Zest and juice of 1 lemon
  • 1/2 cup basil or mint leaves
  • 1/2 cup toasted pine nuts or crushed walnuts


  1. Over medium heat, warm olive oil in a large skillet over medium low. Add the garlic and cook, stirring occasionally, until golden brown (about 5 min.) 
  2. Add squash and turn up heat to medium. Season with salt and pepper, and cook for about 30 minutes until the squash is very tender and caramelized. 
  3. While the squash is cooking, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving ½ cup cooking water.
  4. Add pasta to skillet with the pasta water and half the parmesan. Stir well, add the rest of the parmesan, zest, juice, and half the basil. Stir well to combine.
  5. Serve topped with more Parmesan, salt, pepper, walnuts, and basil leaves. Eat! 


  • Feel free to swap in whole grain or chickpea pasta to up the nutrients.
  • Make it vegan by swapping the parmesan for a sprinkle of nutritional yeast.
  • Prep Time: 30 minutes
  • Category: pasta

Keywords: zucchini pasta recipe, simple summer pasta recipe