Spaghetti with zucchini requires only 3 ingredients plus salt and pepper. This classic Southern Italian dish is naturally vegan and a delicious way to enjoy summer squash.
When it comes to vegan pasta dishes, complicated sauces aren't always better, especially if you're using fresh produce. Often it only takes a few ingredients to bring out their flavors.
If you enjoy simple dishes like angel hair pomodoro and roasted vegetable pasta, this spaghetti with zucchini is the recipe for you.
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First, thanks for all your wonderful recipes--I use them often! As for this one, I used elbows and halved the amount of pasta because we LOVE our veggies. I sauteed the zucchini with lots of minced garlic, adding the salt and pepper here rather than waiting until the end. Then, a minute before putting the zucchini with the pasta, I added minced sun-dried tomatoes to the zucchini for a bit of zest and color. My non-vegan husband loved this dish (and so did I)! This recipe is a keeper!
- Lucy P.
Ingredients
- Zucchini squash: Choose green or yellow, or any other variety of summer squash. Smaller squash tend to be sweeter and less bitter than larger ones. Cut off and discard the ends, then slice into thin rounds with a chef's knife, mandoline, or food processor with a slicing blade.
- Pantry ingredients: Spaghetti, olive oil, salt, and pepper.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make spaghetti with zucchini
- Cook the spaghetti al dente according to the package directions. Reserve about a cup of the starchy cooking liquid before draining it.
- Meanwhile, heat the olive oil in a large skillet.
- Add the zucchini to the oil and cook, stirring occasionally, until very tender and reduced in size. You can't really overcook it unless you forget about it and let it burn, so when in doubt, leave it on the stove a few minutes longer.
- Combine the cooked zucchini with the cooked pasta and toss well, adding a little reserved pasta water as needed.
Serving suggestions
While spaghetti with zucchini is delicious on its own, it's also wonderful served with a salad like some of these favorites:
- A summery strawberry kale salad
- A refreshing cold tofu salad with avocado and tomatoes
- A hearty Balela bean salad
However you serve it, feel free to add your own twist to this customizable, easy vegan pasta dish. And be sure to share your creation in the comments!
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Spaghetti with Zucchini (Simple and Versatile)
Ingredients
- 12-16 ounces spaghetti, (gluten-free, if needed)
- 4 Tablespoons extra virgin olive oil
- 1½ pounds zucchini, (3-4 squash) sliced into thin rounds
- salt and pepper, to taste
Instructions
- Bring a pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Reserve about a cup of the cooking water, drain the pasta, and transfer it to a large serving bowl.12-16 ounces spaghetti
- Meanwhile, heat the olive oil over medium-high heat.4 Tablespoons extra virgin olive oil
- Add the zucchini rounds and cook, stirring occasionally, until they are very tender and have reduced in size.1½ pounds zucchini
- Transfer the cooked zucchini and any remaining cooking oil to the bowl of pasta. Season to taste with salt and pepper. Toss everything together to combine, adding a little of the reserved cooking water as necessary, then serve.salt and pepper
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Notes
- Smaller squash tend to be sweeter and less bitter than larger ones. Cut off and discard the ends, then slice into thin rounds with a chef's knife.
- Before draining the pasta, use a coffee mug to reserve about a cup of the starchy cooking water. Adding a little in as you toss will help the zucchini and olive oil mixture stick to the spaghetti.
- Zucchini has a high water content, so be sure to allow it to cook down before adding it to the cooked pasta. Don't be surprised when it reduces in volume as it cooks. It's not nearly as dramatic as with fresh spinach, but you will notice a difference. You can't really overcook the zucchini unless you forget about it and let it burn, so when in doubt, leave it on the stove a few minutes longer.
Nutrition
Nutritional information is an estimation only.
Lucy Parsons says
Hi Amy,
First, thanks for all your wonderful recipes--I use them often! As for this one, I used elbows and halved the amount of pasta because we LOVE our veggies. I sauteed the zucchini with lots of minced garlic, adding the salt and pepper here rather than waiting until the end. Then, a minute before putting the zucchini with the pasta, I added minced sun-dried tomatoes to the zucchini for a bit of zest and color. My non-vegan husband loved this dish (and so did I)! This recipe is a keeper!
Amy Katz says
I love your additions, Lucy! Thanks for sharing. 🙂
LisaRose says
Hi, Amy,
I didn’t see Vivian’s garlic idea but ended up doing the same. Also, I used orzo because that’s what I had. Dee-lish and so quick and easy. Cleaned up the pasta pot whilst the zucchini was finishing up.
Amy Katz says
That's fantastic, LisaRose! Orzo is always a great idea.
Rosie says
Great - just made - super easy and yummy, next time will try Vivian's idea of adding garlic .
Thanks to Amy for sharing her recipes
Amy Katz says
I'm so glad you enjoyed it, Rosie!
VIVIAN says
I ADDED 4 GARLIC CLOVES TO THE ZUCCINI PASTA. SO VERY GOOD.
Amy Katz says
Thank you, Vivian! The more garlic, the better!