I make Zucchini Pasta when I want a light, fresh meal that still feels satisfying. The zucchini noodles are tender but not heavy, and they soak up sauce beautifully, making this dish feel wholesome and comforting at the same time.
Why You’ll Love This Recipe
I love this recipe because it’s quick, flexible, and naturally lighter than traditional pasta. I like how fresh the flavors taste, and I can pair the zucchini noodles with almost any sauce I’m craving. It’s perfect for busy nights or when I want something simple but nourishing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
zucchini, spiralized
olive oil
garlic, minced
salt
black pepper
cherry tomatoes, halved
parmesan cheese
fresh basil or parsley
optional red pepper flakes
optional protein like grilled chicken or shrimp
Directions
I start by spiralizing the zucchini and setting it aside. I heat olive oil in a large skillet over medium heat and sauté the garlic until fragrant, being careful not to let it brown.
I add the zucchini noodles to the pan and toss them gently, cooking for just 2 to 3 minutes until slightly tender. I season with salt and black pepper and add the cherry tomatoes, letting them warm through.
I remove the pan from the heat and finish with parmesan cheese, fresh herbs, and red pepper flakes if I want a little heat. I serve it immediately while the noodles are still fresh and vibrant.
Servings and Timing
I usually get 2 to 3 servings from this recipe.
Prep time: about 10 minutes
Cook time: about 5 minutes
Total time: about 15 minutes
Variations
I sometimes add a splash of lemon juice or pesto for extra flavor. When I want something heartier, I mix in grilled chicken, shrimp, or chickpeas. I also like pairing zucchini noodles with marinara or a light cream sauce depending on my mood.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently in a skillet to avoid overcooking the zucchini, since it can release extra moisture.
FAQs
How do I keep zucchini pasta from getting watery?
I cook it briefly over medium heat and avoid adding salt too early.
Can I eat zucchini pasta raw?
I sometimes eat it raw with cold sauces, especially in summer.
Do I need a spiralizer?
I use a spiralizer, but a julienne peeler works too.
What sauces work best with zucchini pasta?
I like light sauces such as olive oil and garlic, pesto, or fresh tomato sauce.
Can I make zucchini pasta ahead of time?
I prep the noodles ahead, but I cook them right before serving for best texture.
Conclusion
I keep Zucchini Pasta in my rotation because it’s fast, fresh, and endlessly customizable. With minimal ingredients and quick cooking, this recipe gives me a simple meal that always feels light, satisfying, and full of flavor.
Print
Zucchini Pasta
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-Inspired
- Diet: Low Calorie
Description
A light and fresh zucchini pasta tossed with garlic, olive oil, and tomatoes, finished with parmesan and herbs for a simple yet satisfying meal.
Ingredients
- 3 medium zucchini, spiralized
- 1 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cherry tomatoes, halved
- 1/4 cup grated parmesan cheese
- 2 tbsp fresh basil or parsley, chopped
- Optional: red pepper flakes
- Optional: grilled chicken or shrimp for protein
Instructions
- Spiralize the zucchini and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 30 seconds.
- Add zucchini noodles and toss gently, cooking for 2–3 minutes until just tender.
- Season with salt and black pepper.
- Add cherry tomatoes and cook for 1 minute until warmed.
- Remove from heat and sprinkle with parmesan cheese.
- Finish with fresh herbs and optional red pepper flakes.
- Serve immediately while fresh and vibrant.
Notes
- Do not overcook to avoid watery noodles.
- Add salt near the end for best texture.
- Pairs well with pesto, marinara, or lemon juice.
- Best served immediately after cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
