Tag Archives: zucchini

Summer Zucchini Pasta

Zucchini Pasta

Since we are still in the thick of summer, summer veggies like squash and zucchini are still abundant, and you can easily find them at your local grocery store or farmer’s markets. I love zucchini because it’s so versatile. Zucchini can become bread, soup, or antipasto. When I want something light and satisfying yet seasonal, it’s a no brainer. I turn to zucchini and pasta.

Add a bit of garlic, good Parmesan cheese, and some truffle oil, and you’re left with a fantastic weeknight meal that screams summer. Feel free to toss in other summer vegetables too. Tomatoes from your garden would be divine!

Summer Zucchini Pasta
Serves 4

You will need:
– Salt and freshly ground black pepper
– 3/4 pound whole-wheat dried spaghetti
– 3/4 pound zucchini sliced into coins
– 1/4 cup olive oil
– 2 tablespoons minced garlic (btw I always use a micro plainer to grate the fresh garlic into the oil)
– 1/4 cup Parmesan cheese
– 3 tablespoons truffle oil

To Prepare:

Cut the zucchini into thin coins then put oil and grate fresh garlic into a skillet. Heat oil and garlic and add zucchini, saute on high heat until the zucchini is evenly browned. In the meantime, boil the pasta on high, until al dente. Drain and add the pasta with to the zucchini, and toss with cheese. Pull off heat and put pasta into a bowl, finish with the truffle oil, salt and pepper.

Serve hot with a nice tomato salad.

Note: I like adding truffle salt if you have it.

xx Annette

All cooking dinner party Entertaining italian cooking Recipes Uncategorized vegatarian food : Tags: , , , , , , , , ,

Fresh from Italy: Pasta with Zucchini, flowers and all

Italy is still on my mind. As I get back into the swing of things and I’m busy with the hustle and bustle of writing and shooting for my new cookbook, I’m drawn back to my little town by the sea. I made this pasta from baby zucchini fresh from our market in the main piazza. Makes me wistful just thinking about it. Most people think of stuffing the flowers and frying them up, but for this recipe I just sauteed them, flowers and all.

Serves 4 as a primi course

  • 6 cups Trofie (regional pasta from Liguria you can substitute penne pasta)
  • 1 Jar of prepared pesto, (even in the supermercato, you can find the most amazingly delicious prepared pesto.)
  • 3 cloves garlic minced on a micro-planer
  • ¼ teaspoon salt
  • 4 tablespoons olive oil (mine is from the frattoria down the street)
  • 6 young zucchini with flowers on them
  • ½ cup freshly grated Parmesan


  • Wash and slice the zucchini, slice off the end, then cut coins in diagonals about ½ thick. Slice the flower lengthwise in half.
  • Boil a large pot of water, when it comes to a boil add the Trofie pasta, cook until al dente. While pasta is cooking, sauté the zucchini in the garlic, salt and oil. Until nicely browned.
  • Strain pasta and place in a bowl add the pesto, parmesan cheese and sautéed zucchini, flowers and all.
  • Serve warm.

    * the flowers sautéed have a fantastic mouth feel, and lovely taste.

    Notes from Italy Recipes : Tags: , , ,