Go Back
–+ servings
Print

This Easy Summer Zucchini Pasta

This Easy Summer Zucchini Pasta is one of my go-to's for a simple summer meal, or a busy weeknight! It's filled with so much flavor, and only requires 7 ingredients! Thinly sliced garlic, good quality olive oil, pasta, zucchini, yellow squash, parmesan, and fresh basil are all you need!

Course Main Course, Pasta, Side Dish
Cuisine Easy
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Molly | Spices in my DNA

Ingredients

  • 1 pound of your favorite short-cut pasta (I used farfalle/bowties)
  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 6 cups diced zucchini and/or yellow squash*
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup freshly grated parmesan cheese, plus extra for serving
  • 1/4 cup chopped fresh basil, plus extra for serving

Instructions

  1. Bring a pot of water to a boil for the pasta. Generously salt the water. (It gives your pasta a ton of flavor!) 

  2. Meanwhile, heat a large skillet over medium to medium-high heat and add the olive oil. Once hot, add the garlic and red pepper flakes and sauté for 30 seconds to 1 minute or until fragrant. (You don't want the garlic to brown at all). Add the zucchini and squash and sauté for 4-5 minutes or until tender. Season with salt and pepper. (Cook pasta until al dente if you haven't done so at this point).

  3. Once pasta is cooked, drain thoroughly and add back into the pot. Add the zucchini mixture to the pasta and toss until coated. Add the parmesan and toss, as well as the chopped basil. Season to taste with additional salt and pepper. Serve with extra parmesan and fresh basil!

Recipe Notes

*I used half zucchini and half yellow squash, but you can use all of one or the other!