Zucchini Parmesan Pasta

This creamy pasta dish features tender rigatoni and caramelized zucchini in a satiny, herby, parmesan cheese sauce! Quick, easy, healthy, and ready in about 20 minutes!

Course Main Course, Side Dish

Cuisine American, Italian

Diet Vegetarian

Keyword fresh zucchini, parmesan cheese, pasta with zucchini recipe, vegetarian pasta recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 602kcal

Author Robin Miller

Ingredients

1 pound pasta of choice I used mezzi rigatoni
1 tablespoon olive oil
2 medium zucchini cubed, or cut into 1-inch pieces
2-3 cloves garlic minced
1 teaspoon Italian herb seasoning
1 teaspoon crushed red pepper flakes plus more for serving
2 tablespoons butter
3/4 cup grated parmesan cheese plus more for serving
Salt and freshly ground black pepper

Instructions

Cook the pasta according to the package directions. Drain, reserving 1 1/4 cups of the pasta water.
Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and cook for 3 to 5 minutes, until golden brown. Add the garlic, Italian herb seasoning, and red pepper flakes and stir to coat. Cook for 1 minute, until the herbs are fragrant.
Add 1 cup of the reserved pasta water and butter bring to a simmer. Stir in the parmesan cheese. Fold in the cooked pasta and stir to coat. If needed, add more pasta water to thin the sauce. Season to taste with salt and black pepper.
Serve with parmesan cheese and red pepper flakes on the side.

Nutrition