Zucchini Pasta

By Mark Bittman

Published March 26, 2017

  • Francesco Tonelli for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(1,547)
Comments
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Zucchini, not pasta, is the star of the show in this easy weeknight dish from Mark Bittman. Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle that makes worthy use of your farmers' market haul.

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Ingredients

Yield:4 servings

  • Salt and pepper

  • ¼ cup extra virgin olive oil

  • 5 or 6 medium zucchini, rinsed, trimmed and cut into ribbons or coins

  • 1 large onion, chopped

  • 2 or 3 sprigs thyme

  • 2 tomatoes, in wedges or roughly chopped, with their juice

  • ½ pound cut pasta, like ziti or penne

  • Freshly grated Parmesan or freshly chopped parsley for garnish.

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

58 grams carbs; 407 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 6 grams fiber; 1028 milligrams sodium; 12 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.

  2. Step 2

    Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.

  3. Step 3

    Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.

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Ratings

4 out of 5
1,547 user ratings
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Comments

Andrew

Added red pepper flakes, minced garlic and olives

Helen

I used my spiralizer to make ribbons of zucchini. For the garnish, I used freshly shredded parmesan, which was really great. Although this was quite tasty, it might be a bit bland. I plan to serve the leftovers with hot Italian sausage to give it some punch.

Anna

I threw a couple of handfuls of frozen, deveined, deshelled shrimp with the zuchs, and added a bit of lemon juice and white whine when I added the tomatoes. If I make this again I might add some garlic.

T S Foxe

I've been making this for years without realizing it required a recipe... I add mild Italian sausage to mine.

Carol

I absolutely adore reading everyone’s comments before starting a dish. So. Listening to advice; I added garlic and red pepper flakes. And browned ground beef. Delicious!

Todd

Modifications: Used 4 zucchini, a large onion, a clove of garlic, 3 tomatoes, and a serrano chile, Next time I will add olives. Served with grilled pork chops. Very good.

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