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    Zucchini Ribbon Pasta

    clock-icon30 minutes
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    Pixicook editorial team

    A light and fresh pasta dish featuring zucchini ribbons and a simple tomato sauce.

    Ingredients for Zucchini Ribbon Pasta

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Zucchini, sliced into ribbons or coins

    0 oz

    Substitute chevron-down

    Extra Virgin Olive Oil

    0.25 fluid ounces

    Substitute chevron-down

    Large Onion, chopped

    each

    Substitute chevron-down

    Thyme

    sprigs

    Substitute chevron-down

    Tomato, wedges or chopped

    0 oz

    Substitute chevron-down

    Pasta, ziti or penne

    0 oz

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Parmesan Cheese, freshly grated

    0 oz

    Substitute chevron-down

    Flat Leaf Parsley, chopped

    0 oz

    Substitute chevron-down

    How to Make Zucchini Ribbon Pasta

    1. Prepare Pasta Water

    Begin by setting a large pot of water on high heat. Sprinkle in a generous pinch of salt and bring the water to a rolling boil – this is where your pasta will cook to perfection.

    2. Sauté Vegetables

    While the water is heating, grab your largest skillet and warm the quarter cup of extra virgin olive oil over medium heat. Introduce the zucchini ribbons or coins, along with the chopped large onion and the sprigs of thyme into the oil. Sauté gently for about 20 minutes to allow the zucchini and onion to soften and meld their flavors together without browning.

    3. Add Tomatoes

    As the vegetables tenderize, toss in the wedges or chopped pieces of ripe tomato, stirring gently. Continue to sauté until you see the tomatoes releasing their juices and the mixture bubbling together.

    4. Cook Pasta

    Back at the boiling pot, add the pasta and let it cook until it's just shy of al dente. Then, drain the pasta, reserving a bit of the pasta water for adjusting the sauce later.

    5. Combine and Finish

    Transfer the drained pasta into the skillet with the zucchini sauce, tossing everything together so the pasta can absorb the flavors and finish cooking. If the sauce is too thick, splash in a little of the reserved pasta water to loosen it up.

    6. Serve

    Serve the pasta hot, garnished with a sprinkle of freshly grated Parmesan or a handful of chopped parsley, adding a final layer of flavor and color to the dish.


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