NONNA’S ZUCCHINI PASTA

Pasta with zucchini is a fresh, light, budget-friendly, and easy-to-make Italian dish.

Zucchini are available year-round in markets and grocery stores, but summer is the best time to enjoy them at their sweetest and most flavorful.

Whether raw or cooked, zucchini bring natural sweetness and delicate taste to the table. With simple ingredients—fresh vegetables, good-quality pasta, and aged Pecorino cheese—this recipe guarantees both flavor and authenticity.

Cooking Time: 25 minutes
Servings: 4

Ingredients (Serves 4)

• 1 lb (500 g) short pasta (such as penne or mezze penne)

• 4 fresh zucchini

• 1 white onion

• 5 oz (150 g) grated Pecorino Sardo cheese

• 4 tablespoons extra-virgin olive oil

• Salt, to taste

• Freshly ground black pepper, to taste

Instructions

1. Wash and trim the zucchini, then slice them into medium-thick rounds.

2. Peel and finely chop the onion.

3. Bring a large pot of salted water to a boil for the pasta.

4. In a wide skillet, heat 3 tablespoons of olive oil over medium heat. Add the onion and sauté until golden.

5. Add the zucchini, season lightly with salt and pepper, cover, and cook gently for 5–7 minutes over low heat until tender but not mushy.

6. Cook the pasta in the boiling salted water until al dente.

7. Drain the pasta directly into the skillet with the zucchini. Toss well to combine, adding a little pasta water if needed to create a silky sauce.

8. Remove from heat, drizzle with the remaining olive oil, and sprinkle generously with Pecorino Sardo. Serve immediately.

Tips & Tricks

• For a richer version, add a handful of fresh basil or mint leaves at the end of cooking.

• Pecorino Sardo gives a sharp, savory kick, but you can substitute with Parmigiano Reggiano for a milder flavor.

• To make it creamier, stir in a spoonful of ricotta cheese before serving.

Nutritional Facts (per serving, approx.)

• Calories: 520

• Protein: 19 g

• Fat: 18 g

• Carbohydrates: 68 g

• Fiber: 6 g

• Sodium: 390 mg

Zucchini Pasta

With simple ingredients—fresh vegetables, good-quality pasta, and aged Pecorino cheese—this recipe guarantees both flavor and authenticity.

Print Recipe Pin Recipe

Cook Time 25 minutes mins

Total Time 25 minutes mins

Course Italian Pasta

Cuisine Italian

Servings 4

Notes

Ingredients (Serves 4)

• 1 lb (500 g) short pasta (such as penne or mezze penne)
• 4 fresh zucchini
• 1 white onion
• 5 oz (150 g) grated Pecorino Sardo cheese
• 4 tablespoons extra-virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Wash and trim the zucchini, then slice them into medium-thick rounds.
2. Peel and finely chop the onion.
3. Bring a large pot of salted water to a boil for the pasta.
4. In a wide skillet, heat 3 tablespoons of olive oil over medium heat. Add the onion and sauté until golden.
5. Add the zucchini, season lightly with salt and pepper, cover, and cook gently for 5–7 minutes over low heat until tender but not mushy.
6. Cook the pasta in the boiling salted water until al dente.
7. Drain the pasta directly into the skillet with the zucchini. Toss well to combine, adding a little pasta water if needed to create a silky sauce.
8. Remove from heat, drizzle with the remaining olive oil, and sprinkle generously with Pecorino Sardo. Serve immediately.

Keyword pasta with zucchini, Italian pasta recipe, zucchini pasta, vegetarian pasta, summer pasta recipe, easy Italian recipes, pasta with vegetables, Pecorino Sardo pasta