Pasta with Zucchini Cheese

This pasta with zucchini is my favorite quick summer meal that always delivers on flavor and comfort. When I want something hearty but light, I turn to this five-ingredient Mediterranean-inspired bowl that turns an everyday veggie into something elegant. The best part is how quickly it comes together and how flexible the recipe can be for busy weeknights or impromptu gatherings.

This recipe saved so many of my late summer dinners when my garden produced more zucchini than I could handle. Now I make it all year round and everybody always asks for seconds.

Ingredients

• Fusilli or short pasta: brings fun shape and captures the sauce try to choose bronze-cut for a rustic texture
• Fresh zucchini: creates the bulk and sweetness of the dish look for small to medium zucchini that feel firm and have shiny skin
• Extra virgin olive oil: provides richness and a fruity note go for cold pressed and well sealed bottles
• Grated garlic: infuses aromatic depth choose plump cloves with tight skins for best flavor
• Freshly grated parmesan: gives umami and creamy texture buy a wedge and grate it yourself for maximum flavor
• Ricotta or full-fat cream cheese: makes the sauce velvety smooth opt for high quality dairy for best results
• Sea salt and cracked black pepper: enhance all the flavors use sea salt and freshly ground pepper for zing

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water and bring it to a roaring boil Add a good sprinkle of sea salt Then add the pasta and stir occasionally Cook just until al dente usually about ten minutes but check your package for timing Reserve half a cup of the starchy cooking water before draining

Sauté the Zucchini:

While the pasta cooks heat the olive oil in a wide skillet over medium heat Once the oil has a glossy sheen add the sliced or chopped zucchini in a single layer Sprinkle with salt and pepper Let it sit undisturbed for a couple of minutes to get some golden spots then stir and allow it to become just tender and lightly caramelized If you have lots of zucchini cook it in two batches for best browning

Infuse with Garlic:

When the zucchini are almost done scatter in the grated garlic Stir constantly and let it sizzle gently for one to two minutes just until the garlic smells fragrant but not burned This step unlocks the deep flavor

Finish and Serve:

Tip the drained pasta right into the zucchini pan Add the parmesan and ricotta or cream cheese Pour in a splash or two of the reserved pasta water Toss everything together over low heat just until a glossy sauce clings to every piece Taste and adjust seasoning If desired swirl in a touch more olive oil Serve immediately with extra parmesan if you like

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I have a soft spot for parmesan cheese in this recipe Most of my favorite kitchen memories include standing at the table with my family with someone always sneaking extra cheese over their plate Every bite brings back that happy scene

Storage Tips

Leftover pasta with zucchini keeps well in an airtight container in the refrigerator for up to three days The sauce might thicken a little as it cools so I like to add a spoonful of water or milk when reheating on the stove or microwave This makes it creamy again without extra oil

Ingredient Substitutions

You can swap fusilli for penne rigatoni or even spaghetti if you break it in half No ricotta Try full fat Greek yogurt or a little mascarpone Instead of parmesan aged pecorino or even a little crumbled feta will work for a tangier finish I once added a handful of cherry tomatoes to the onions which brought a pop of color and sweet acidity

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Serving Suggestions

This pasta is perfect on its own but I love to pair it with grilled chicken or shrimp for extra protein A fresh green salad with lemon vinaigrette makes it even more summery I often set out extra olive oil and a bowl of parmesan at the table so everyone can finish their plate their way

Cultural Context

Pasta with zucchini is a classic summer meal across much of southern Italy where zucchini grow in abundance and quick light meals rule warm evenings The creamy cheese sauce without heavy cream reflects resourceful Mediterranean home cooking It is easy to see why Italians often make it for both family meals and festive occasions

Recipe FAQs

→ What pasta shapes pair well with zucchini?

Short shapes like fusilli, penne, or rigatoni work best, as their ridges catch the zucchini and cheese for great flavor in every bite.

→ How do you prepare zucchini to avoid sogginess?

Slice zucchini into uniform pieces and sauté in batches if needed. This allows for browning and prevents overcrowding, which keeps them tender, not mushy.

→ Can I substitute cream cheese with other ingredients?

Ricotta is an excellent alternative to cream cheese, offering similar creaminess and fresh flavor.

→ What garnishes elevate the finished dish?

Extra parmesan, a drizzle of quality olive oil, and freshly ground black pepper add bright flavor at serving.

→ Is this pasta suitable for meal prep?

Yes, but for best texture, enjoy it freshly made. If storing leftovers, keep some pasta water to refresh when reheating.