Pasta and Zucchini Recipe: You Can Enjoy Pasta

Pasta and Zucchini Recipe

October 22, 2016   10 Comments

I seem to be on a zucchini kick and this pasta and zucchini recipe is right in line with my thinking on this versatile squash.

I have been putting zucchini in everything lately. My zucchini breakfast muffins have grated zucchini and my baked zucchini lasagna has long slices of zucchini.

I put it in my cereal, spread it on my toast, and wear it in my hair ☺

This time, I am mixing it with linguini in a faster than take-out recipe that will become favorite of pasta lovers that want to cut back. The key to cutting back on pasta is to mix stuff in it to bulk it up so you eat more veggies and less pasta.

Mark Bittman famously talked about adding twice the sauce to a serving of pasta to make the dish less high in carbohydrates. I don’t want to give up on pasta - I just want to eat less so I think this is a great strategy.

I know many people like the spiralizer that allows you to cut zucchini into noodles. I am ashamed to say that I have never tried it (even though they offered to send me one) because it sounded like too much work. Terrible, I know. I hate gadgets that are just a “one off”.

One of my favorite cooking tools is a box grater – it’s GRATE!! HA HA HA You can use it for lots of things such as carrots, cheese, and nutmeg. It is a very fast way to process zucchini. If you don’t have one, I put a link to one at the bottom of the post.

This dish is done in a flash because you can grate, chop, and sauté the zucchini and red onion before the pasta is finished cooking.

Toss everything together and you have a vegetable packed way to eat pasta.

My daughter and husband liked this but my son (zucchini averse) rejected it as too green. What are you going to do? He ate the muffins and the lasagna, though.

Please share your favorite zucchini recipe. I NEED more inspiration.

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Pasta and Zucchini Recipe

Makes 4 cups

6 ounces linguini
3 medium zucchinis (1 pound), washed
¼ red onion, chopped
3 tablespoons pesto

Cook linguini via package directions. While you are boiling the water for the pasta, grate the zucchinis on a box grater onto a plate. Spray frying pan with non-stick spray and cook the onions for 2 minutes until starting to turn translucent. Add the grated zucchini and cook for about 5 minutes until the zucchini starts to release its liquid.

Toss cooked pasta in a large bowl with zucchini mixture and pesto. Add salt and pepper to taste.

In a one cup serving = 199 calories, 6.1 g fat, 1.1 g saturated fat, 29.6 g carbohydrates, 3.6 g sugar, 7.8 g protein, 2.0 g fiber, 97 mg sodium, 6 Smart Pts

Points values are calculated by Snack Girl and are provided for information only.
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Cuisinart CTG-00-BG Boxed Grater

  $12.99

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10 Comments:

I've been using a spiralizer for at least two years. My husband thought it was a gadget that would end up in the back of the cabinet and has he been pleasantly surprised! We both love zucchini noodles and I often add them along with pasta to dishes. "Zoodles" will keep in an open baggie with paper towel for several days in the fridge. I think you'd be surprised at how many uses you'll find for them. I hate grating and wonder if there would be lots of water in a grated zucchini dish.

on October 22, 2016

Zoodles mixed with pasta makes a huge serving of "pasta". I boil the pasta and add zucchini for the last two minutes of cooking. I toss with (cold) olive oil and lots of grated cheese. This is a quick and delicious dish. I find the spiralizer much easier than a box grater and quicker.

on October 22, 2016

The "veggetti" (spiralizer) is an excellent tool and b sure to Google the delicious healthy recipes provided-they are online. Get a good food processor- Cuisinart does all the grating in seconds-- really. No grated fingers.

on October 22, 2016

I also add zucchini, from the vegettti, to bulk up all my pastas. It not a big investment and small so it doesn't take up space. I sometimes add shrimp for a low point add in and dump in a can of diced tomatos and garlic.

on October 22, 2016

Sounds like a great idea - and my son is also skeptical of 'too green'. Wonder if it would help to peel a bit of the green skin off before grating? What about using yellow squash?

on October 22, 2016

Some of the things I do with zucchinis: Vegetarian chili, minestrone, and a Harvest Stew I make up that includes all the many root vegs available at farm stands in the Fall, such as hard squashes, potatoes, and carrots, plus corn, tomatoes, onions, etc. These big pot meals freeze nicely! Zucchinis and onions make a delicious quiche with a crust of thinly sliced potatoes. Stew tomatoes with zucchini [similar to Delmonte's but so much better] for an easy side dish with toasted buttered bread crumb garnish. I tried grated zucchinis in croquettes once but it was a lot of work, all the squeezing to get the water out. My favorite way to enjoy zukes is to slice up in wedges and steam with carrots, butter and tarragon. Simple and colorful!

on October 22, 2016

I haven't had as much success with yellow squash as zucchini. Yellow squash seems to have more water in it. I'd peel the zucchini if the green would turn him off. Then, he might not even notice until he'd eaten and enjoyed it!

on October 22, 2016

Just bought a $10 vegetti and have not really used it yet - Have 2 big zucchini in the fridge, between this recipe & the suggestions, I'm going to try something!

on October 23, 2016

Buy a spiralizer. Seriously. Your kids will eat more vegetables.

on October 24, 2016

I completely agree with Kirsten. Go for the spiralizer instead of the hand-held gadget. You will eat healthier with the right tools.

on October 25, 2016


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