This pasta with zucchini is a go-to recipe for a delicious, satisfying pasta dish loaded with vegetables. It's ready in about 15 minutes, requires only 5 ingredients, and turns plenty of zucchini into a perfect summer meal.

Prep Time 5 minutes | Cook Time10 minutes | Total Time15 minutes

Ingredients

Pasta

• 8 oz (220 grams) Pasta (fuslli, penne, or rigatoni..)

Zucchini

• 1 tablespoon extra virgin olive oil
• 1 lb (450 grams) zucchini, sliced uniformly (or 3 medium-sized zucchini)
• 2 garlic cloves, grated or minced
• ½ cup (40 grams) freshly grated parmesan
• ⅓ cup (80-90 grams) full-fat sour cream or plain yogurt

Instructions

Pasta

• Cook pasta to al dente

Zucchini

• While the pasta is cooking, heat the olive oil in a large pan or skillet. When the oil starts shimmering, stir in the sliced or chopped zucchini (see notes below). Cook over medium heat, stirring occasionally. If the pan is crowded, cook the zucchini slices in two batches to let them brown nicely.
• When the zucchini are nearly tender and slightly brown, stir in the garlic and cook for 1-2 minutes until the flavours bloom.

Assemble and serve

• Drain the pasta and add it to the pan with Parmesan and sour cream (or yogurt). Toss until well combined and the cheese evenly distributed.
• Taste again to make sure you're happy with the seasoning. Serve immediately with more grated Parmesan cheese and freshly ground black pepper, and drizzle with extra virgin olive oil (optional). Enjoy!

Notes

Zucchini: I cut my zucchini vertically into halves or quarters and then into thick slices, trying to keep them about the same size.