A light and flavorful Mediterranean dish where tender zucchini pairs beautifully with al dente pasta. Simple, quick, and delicious, this is the ideal recipe for a weeknight dinner.
⏱️22 min
📊Easy
👥4 servings
🍽️Main
quickbudget-friendlyvegetarianfamily
Ingredients
400 gpasta (penne or spaghetti)
500 gzucchini
3 goussesgarlic
4 cuillères à soupeolive oil
80 ggrated Parmesan
1 pincéesalt
1 pincéeblack pepper
8 feuillesfresh basil
Instructions
1PREPARE THE ZUCCHINI: Rinse the zucchini under cold water and pat dry thoroughly. Cut them in half lengthwise, then slice into half-rounds approximately 5 mm thick. This uniform size ensures even and consistent cooking. Peel the garlic cloves and crush them lightly with the flat side of your knife blade.
2COOK THE PASTA: Fill a large pot with generously salted water and bring to a boil. Add the pasta and stir with a fork to separate the strands. Cook according to the package time minus one minute, as the pasta will finish cooking with the zucchini. The goal is to achieve al dente pasta—slightly firm to the bite.
3SAUTÉ THE ZUCCHINI: Pour olive oil into a large skillet and heat over medium-high heat for one minute. Add the crushed garlic and let it infuse the oil for 30 seconds until it becomes slightly golden, without burning. Add the zucchini slices and increase the heat. Stir regularly for 6-7 minutes until they are tender and begin to caramelize lightly on the edges. Season with salt and pepper.
4FINISH COOKING TOGETHER: Drain the pasta while reserving a glass of cooking water, which will help bind the sauce. Immediately add the drained pasta to the skillet with the zucchini. Toss well with wooden tongs for 1-2 minutes over the heat. Gradually add some of the reserved cooking water if the mixture seems too dry, stirring gently to avoid breaking the pasta.
5PLATE AND SERVE: Divide the pasta with zucchini among hot plates. Generously sprinkle with fresh grated Parmesan and garnish with a few fresh basil leaves torn by hand. Serve immediately, ideally drizzled with a touch of quality olive oil on top. The dish should be served very hot so the flavors are at their peak.