Go Back
+ servings

Spaghetti with zucchini and Garlic

Savor this garlicky pasta recipe - it is tossed in sautéed zucchini and topped with shredded parmesan. My pasta with zucchini recipe makes a quick and light summer dinner.
Course Main Course
Cuisine American
Keyword pasta with zucchini
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 333kcal
Author Dina from SimplyHomeCooked.com


  • 3 small zucchinis
  • 1/4 cup olive oil
  • 4 garlic cloves minced
  • 1 lb spaghetti cooked al dente
  • 1 cup shredded parmesan cheese
  • salt and pepper to taste


  • Using a box grater, shred the zucchini, then squeeze out the juices using your hands.
  • Heat the olive oil in a pan over medium heat, then add the minced garlic. Stir until the garlic gives off an aroma and begins to sizzle.
  • Add the shredded zucchini and season with salt a pepper. Sauté for about 5-7 minutes. Cook the pasta al dente and add the hot, drained pasta to the pan.
  • Give the pasta and zucchini a toss and add additional salt if need be.


Calories: 333kcal | Carbohydrates: 45g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 209mg | Potassium: 335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 13.6mg | Calcium: 174mg | Iron: 1.2mg