Zucchini and Herb Pasta
A light, fresh pasta dish featuring tender zucchini, garlic, and a vibrant herb finish. This italian-american-inspired pasta (vegetarian) ready in about 25 minutes pairs spaghetti, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 2 medium, sliced into thin half-moons zucchini
- 1/4 cup, chopped fresh basil
- 1/4 cup, chopped fresh parsley
- 1/2 tsp red pepper flakes
- to taste salt
- to taste pepper
- 1/4 cup grated Parmesan
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water before draining.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/2 tsp red pepper flakes, and cook for 1 minute until fragrant, stirring constantly to prevent browning.
- Step 3: Add 2 medium sliced zucchini half-moons and cook for 4-5 minutes until tender but still slightly crisp. Stir in 1/4 cup chopped basil and 1/4 cup chopped parsley.
- Step 4: Add the drained spaghetti to the skillet with 2 tbsp reserved pasta water. Toss vigorously for 1 minute until the sauce coats the pasta. Season with salt and pepper to taste. Stir in 1/4 cup grated Parmesan before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini and Herb Pasta take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini and Herb Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Zucchini and Herb Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini and Herb Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Zucchini and Herb Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Love how the Italian-American come through in every bite.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
