Quick and Easy Four Ingredient Zucchini Pasta

With just a few basic ingredients, you can whip up this zucchini pasta dish in about 30 minutes. It’s tasty and simple to make, perfect for hectic weekday evenings.

a picture of zucchini pasta on a white plate with a fork

Pasta is perfect for a fast meal and even better when cooking for two. Simply boil enough pasta for two, then toss in some vegetables, protein or any other ingredients you have on hand, for a delicious healthy dinner.

Why you will love this recipe

  • It’s versatile! The basic recipe serves as a base that can easily be customized. Add more veggies, or replace zucchini with another vegetable.
  • Simple! With only four ingredients, this recipe can be on your table fast!
a picture of the ingredients needed to make zucchin pasta

Here is what you will need

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Ingredients

  • Pasta – Linguine, angel hair, penne or fussili are good options.
  • Fresh Zucchini or Yellow Squash
  • Olive Oil
  • Garlic

How to make 4-ingredient zucchini pasta

Prepare the ingredients: Rinse and dry the zucchini, slice it into 1/4 inch thick slices with a sharp knife or mandoline slicer.

A picture of zucchini slices cooking in a skillet

STEP 1: While the pasta is cooking, heat olive oil in a frying pan over medium-high heat. Once the skillet is hot, reduce to medium heat, add the garlic and zucchini rounds. Cook until the zucchini starts to soften and turn golden brown. Reduce to low heat to keep the zucchini warm.

a picture of zucchin pasta on a white plate

STEP 2: Once the pasta is cooked, drain it and toss it with the sauteed zucchini slices. Add a little bit of olive oil and grated parmesan cheese and serve.

What to serve it with

I like to garnish this pasta dish with fresh basil leaves, cracked black pepper a splash of lemon juice and grated cheese. Serve it alongside a tasty garden salad, cucumber salad or kale salad.

What to do with leftovers

Pasta dishes taste best right after they have been prepared, but in the event you do have leftovers, store them in the refrigerator in an airtight container for a day to two. Enjoy your leftovers cold or warm them up on top of the stove or microwave and toss in a little bit of olive oil or melted butter.

a picture of zucchini pasta on a plate covered with cheese

Recipe variations

Pesto – Add a tablespoon of pesto sauce for extra flavor.

Add more veggies – Toss in any combination of your favorite vegetables such as sauteed broccoli, bell pepper, mushrooms, asparagus, tomatoes, or leafy greens.

Creamy – Add a creamy texture to the pasta with a spoonful of Greek yogurt or goat cheese.

Tips

  • Pat the zucchini dry with paper towels before addit it to the skillet to prevent it from becoming soggy.
  • Reserv some of the pasta water and add it to the pasta in the bowl for extra moisture.

Recipe FAQs

Do you need to peel the zucchini before cooking it?

It is not necessary to peel the zucchini before cooking it. The skin contains nutrients and add a little bit of color to the dish.

Can I freeze leftovers?

It is not recommended to freeze leftovers. Both zucchini and pasta don’t freeze well. It’s best to store leftovers in the fridge and use within a few days.

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a picture of zucchini pasta on a plate covered with cheese

4 ingredient zucchini pasta

A tasty pasta dinner that can be ready in 30 minutes!
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Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2 people
Calories: 355kcal
Author: Anne Lawton

Equipment

Ingredients

  • 4 ounces uncooked pasta linguine, penne or fussili
  • 2 tablespoons olive oil divided
  • 2 cloves garlic chopped
  • 1 medium zucchini

Instructions

  • Prepare: slice 1 medium zucchini, chop 2 cloves garlic,
  • Cook 4 ounces uncooked pasta according to the instructions on the package.
  • While the pasta is cooking, heat 2 tablespoons olive oil in a skillet over medium-high heat Once the skillet is hot, add the zucchini slices and the garlic. Cook until they begin to turn soft which should be 5 to 8 minutes.
  • Once the pasta is cooked, drain and p lace it into a bowl.Add the zucchini, garlic mixture and the remaining tablespoon of olive oil; toss to coat the pasta.

Notes

Store any leftovers in an airtight container in the refrigerator for a day or two.
Substitutes:
Melted butter for olive oil
Gluten-free pasta for wheat pasta

Nutrition

Calories: 355kcal | Carbohydrates: 46g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 12mg | Potassium: 394mg | Fiber: 3g | Sugar: 4g | Vitamin A: 196IU | Vitamin C: 18mg | Calcium: 33mg | Iron: 1mg
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