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zucchini pasta recipe

Easy Fresh Zucchini Pasta with Vegetables

This vibrant zucchini pasta showcases fresh vegetables at their best with al dente linguine, tender shredded zucchini, and carrot ribbons in a garlicky olive oil sauce, finished with generous Parmesan.
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Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 ounces linguine
  • 1 zucchini large
  • 1 carrot
  • 1 tablespoon garlic chopped
  • 1/4 cup olive oil
  • Parmesan cheese grated, generous amount
  • to taste salt and pepper
  • dash red pepper flakes

Equipment

  • large pot
  • Cheese grater
  • Vegetable peeler

Method
 

  1. Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente.
  2. While pasta cooks, shred zucchini using a cheese grater and peel carrot into ribbons with a vegetable peeler.
  3. Drain pasta but do not rinse; return empty pot to heat.
  4. Add olive oil to pot and heat over medium flame. Add red pepper flakes and garlic, stirring about 30 seconds until fragrant.
  5. Add shredded zucchini and carrot ribbons to pot, season with salt and pepper, and sauté 1-2 minutes.
  6. Add drained linguine back to pot and toss to coat with oil and vegetables, adding more olive oil if needed.
  7. Add generous amount of Parmesan cheese, toss to combine, and serve immediately.

Notes

Keep the pasta starchy by not rinsing after draining—it helps the sauce cling to the noodles.