Zucchini Pasta

Reviews More Reviews

Most Helpful Positive Review

Jun 20, 2008

I'm going to give this a "5" for taste but I can't imagine boiling zucchini for 10 minutes. I sauteed the zucchini along with onion and the seasonings as called for in the recipe. Cook the pasta al dente and then add it with some of the pasta cooking water and let the entire mixture simmer to blend the flavors. This would also make a delicious vegetable side dish without the pasta...

—gapch1026

See full review »

Most Helpful Critical Review

Jun 27, 2003

if you boil zuchini for 10 minutes you'll have nthing to serve!!!

—CHEF DAVE

See full review »

22 Ratings

See other versions of this recipe!

Jul 03, 2007

This recipe was much better when I cooked the zucchini in olive oil until almost black on both sides.

—MARKVON

See full review »

Sep 14, 2008

This recipe was simple but very good. I did not boil the zucchini, just skipped that step, but instead of regular EVOO I used lemon pepper oil and it gave it a little something extra! I also used an Italian seasoning blend in place of the parsley. Very tasty!

—Amanda B

See full review »

Mar 31, 2011

So delicious! I did modify the recipe a tad per the recommendation of others but recipe itself supplied the outline. I sauteed the zucchini in olive oil along with salt, garlic and the crushed red peppers. I also used an Italian cheese blend instead of parmesan which turned out very lovely. My boyfriend absolutely loved it! I will be making this with grilled chicken next time.

—Katman

See full review »

Jun 15, 2011

Very easy and tasty. However, don't boil the zucchini, just saute it with the garlic in the olive oil on medium heat for about 8 minutes, or until tender.

—Dianne

See full review »

Sep 09, 2011

This is a simple, quick, and light dinner for the summer, especially with the abundance of zucchini. I did use penne pasta since I didn't have any rotini, but that was the only change I made. This dish was popular with both the kids and adults.

—mominml

See full review »

Aug 07, 2011

I thought this recipe turned out well, however I made the vegetables using a different cooking method. Instead of boiling the zucchini, I just sauteed them in a pan with the olive oil, garlic, and onions as well as the spices while the water was boiling/cooking the pasta. I left out of red pepper flakes and served with some spicy red pepper marinara on the side.

—House of Aqua

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pasta with Mushroom and Zucchini Sauce

Zucchini Pasta Bake

Farfalle Pasta with Zucchini and Lemon-Cream Sauce

Chicken, Sausage and Zucchini Pasta

Zucchini Pasta II

Pasta Ai Fiori Di Zucca (Pasta With Zucchini Blossoms)

Sausage, Zucchini and Two Pepper Pasta

Pasta with Scallops, Zucchini, and Tomatoes

Classico(R) Zucchini Pasta

Zucchini Summer Pasta

ADVERTISE WITH US

Nutrition

Calories
320 kcal
16%

Carbohydrates
44.7 g
14%

Cholesterol
4 mg
1%

Fat
11.9 g
18%

Fiber
2.9 g
12%

Protein
10.5 g
21%

Sodium
89 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zucchini Pasta

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 320
Calories from Fat: 107

% Daily Value *
Total Fat 11.9g 18 %
Saturated Fat 2.4g 12 %
Cholesterol 4mg 1 %
Sodium 89mg 4 %
Potassium 328mg 9 %
Total Carbohydrates 44.7g 14 %
Dietary Fiber 2.9g 12 %
Protein 10.5g 21 %
Sugars 3.3g
Vitamin A 9 %
Vitamin C 27 %
Calcium 11 %
Iron 22 %
** Thiamin 6 %
Niacin 34 %
Vitamin B6 16 %
Magnesium 15 %
Folate 77 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.