Zucchini Pasta

If your garden has reached the what-am-I-supposed-to-do-with-all-this-zucchini stage, this zucchini pasta is here to help. This recipe, shared by Taste of Home reader Maria Regakis of Saugus, Massachusetts, puts your abundance of produce to good use. You’ll shred three zucchini, then toss it with garlic and hot linguine in a creamy, cheesy sauce.

This recipe uses a few tricks to make the pasta feel a little lighter without sacrificing comfort-food energy. Yogurt creates a creamy sauce without heavy cream, the zucchini almost melts into the pasta, and melty cheese makes the dish cozy. It’s a simple five-ingredient summer dinner with an easy dose of veggies that the whole family will love.

Zucchini Pasta Ingredients

• Pasta: Linguine clings to the creamy, cheesy sauce beautifully, but it’s not your only option. Anything long and twirly—like spaghetti, fettuccine or angel hair—will work. You can also use short pastas like penne or rotini, though the texture will be a little different.
• Zucchini: You can use a peeler, a box grater or a food processor to grate zucchini. Be sure to squeeze the shredded zucchini dry before cooking it so the sauce doesn’t get watery.
• Garlic: A little garlic goes a long way here, adding savory depth that balances the mild zucchini and tangy yogurt.
• Plain yogurt: Creamy, tangy yogurt melts into an instant sauce when it’s tossed with the hot pasta. This recipe calls for fat-free yogurt, but reduced-fat or whole milk yogurt works, depending on how rich you want the dish.
• Cheese: Shredded cheddar melts into the hot pasta and zucchini mixture for a cheesy finish. Use mild cheddar for a softer flavor, or sharp cheddar for a stronger flavor.

Directions

Step 1: Cook the pasta and prep the zucchini

Cook the linguine according to the package directions. While the pasta cooks, place the shredded zucchini in a sieve or colander and press or squeeze out as much liquid as you can. Pat the zucchini dry with paper towels to remove excess moisture.

Editor’s Tip: Zucchini holds a surprising amount of water, so squeezing it dry before cooking helps keep the pasta creamy rather than watery.

Step 2: Saute the zucchini and garlic

Heat 4 teaspoons of olive oil in a large nonstick skillet over medium heat. Add the zucchini and saute it for about two minutes. Stir in the sliced garlic and continue cooking until the zucchini is tender, one to two minutes longer. Transfer the zucchini mixture to a large bowl.

Step 3: Bring everything together

Add the yogurt, shredded cheddar cheese, 3/4 teaspoon salt and 1/4 teaspoon pepper and stir until well combined. Drain the linguine, add it to the zucchini mixture and toss them together until the pasta is evenly coated.

Editor’s Tip: Toss the pasta while it’s still warm so the residual heat melts the cheese and helps the yogurt coat every noodle.

Recipe Variations

• Top with protein: Top zucchini pasta with grilled chicken, sauteed shrimp or browned Italian sausage to make it a heartier meal.
• Change the cheese: There are so many types of cheese that would work well in this zucchini pasta. Instead of cheddar, try shredded mozzarella, Swiss, Parmesan or Asiago for a different flavor and melt.
• Add herbs: Sprinkle the pasta with fresh chopped basil or parsley to add a bright, fresh flavor.
• Boost the veggies: Saute sliced mushrooms or a few handfuls of roughly chopped spinach with the zucchini, or add roasted cherry tomatoes for extra color, flavor and texture. You can also replace half of the zucchini with yellow summer squash to give the dish a slightly sweeter flavor and sunny color.
• Give it some heat: Add a pinch of crushed red pepper flakes before tossing everything together for a kick.
• Make it lemony: Finish the pasta with a squeeze of lemon juice or a little lemon zest to brighten the creamy sauce.

How to Store Zucchini Pasta

Store leftover zucchini pasta in an airtight container in the refrigerator for up to four days. Pasta tends to absorb liquid as it sits, so don’t be surprised if the sauce thickens in the fridge.

Can you freeze zucchini pasta?

This zucchini pasta will not freeze well. Since the sauce is yogurt-based, it can separate or become grainy once it’s thawed and reheated. Zucchini tends to release extra moisture after thawing, which can make the pasta watery. For the best flavor and consistency, enjoy this pasta fresh.

How do you reheat zucchini pasta?

Reheat zucchini pasta in a saucepan or skillet on the stovetop over low heat, stirring occasionally. Add a splash of milk, broth or water to help loosen the sauce as needed. You can also microwave individual portions in short intervals until they’re heated through.

Zucchini Pasta Tips

Do you have to shred the zucchini?

Shredded zucchini works best in this recipe. It’s easy to squeeze dry, it softens quickly on the stovetop, and it almost melts into the creamy sauce. That said, you can absolutely experiment with cutting the zucchini into different shapes. Finely chopped zucchini will give the dish a chunkier texture, or you can substitute zoodles (zucchini cut like long noodles) for some or all of the pasta if you want a lighter, veggie-forward version.

What other types of noodles work with zucchini pasta?

Linguine works especially well for this zucchini pasta recipe, but other long noodles are great too. Try fettuccine for a heartier bite, spaghetti for a classic feel, angel hair for something lighter, or bucatini for a little extra texture. Short pasta shapes like penne and rotini also work, but they won’t twirl quite the same way.

What can you serve with zucchini pasta?

This zucchini pasta makes an excellent light, vegetarian-friendly dinner or side dish. For something more filling, serve it with shrimp, grilled chicken, salmon or browned Italian sausage either alongside or on top of the pasta. Round out the meal with a crisp green salad, roasted vegetables or a basket of garlic bread.