Recipe: Pasta with Zucchini

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Photo by maggiephotos/Flickr CC


Before school starts, I recommend making this pasta recipe at least once: full of zucchini and fragrant with basil, it's a quintessentially summery dish.

(Adapted from Moosewood Restaurant Cooks at Home)

    • 1 pound linguine or fettucine
    • olive oil
    • salt
    • pepper
    • 6 to 8 small zucchini or summer squash
    • 4 cloves garlic (or to taste)
    • 1 lemon
    • 1 bunch basil
    • pecorino cheese

Mince the garlic and slice (or julienne) the zucchini. Juice the lemon. You can chiffonade the basil if you prefer it that way, or leave the leaves whole.

Cook the pasta according to the package directions.

While the pasta is cooking, warm the olive oil in a saucepan, and add the garlic and zucchini and salt and pepper. Cook until the zucchini has browned, then add the lemon juice and basil and remove from heat.

The pasta should be done about when the zucchini is. Drain the pasta, then toss it with the zucchini mixture and some grated pecorino. Adjust salt, pepper, basil, cheese, and lemon to taste.

For more zucchini recipes, click here.

Presented by

Anastatia Curley is the former Communications Coordinator of the Yale Sustainable Food Project. More

Anastatia Curley is the former Communications Coordinator of the Yale Sustainable Food Project. She now lives in Cambridge, Massachusetts, where she writes, cooks, and caters local and sustainable meals.

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