Recipes Fruits and Vegetables Vegetables Squash Zucchini Pasta 4.2 (44) 37 Reviews 12 Photos Pasta with zucchini in a garlicky sauce. Serve with crusty bread and chilled white wine, if desired. Submitted by Ellen C Updated on May 31, 2024 Save Rate Print Share Close Add Photo 12 12 12 12 Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 pound rotini pasta 5 small zucchini, sliced ⅓ cup olive oil 4 cloves garlic, minced 1 pinch crushed red pepper flakes ⅓ cup chopped fresh parsley ½ cup grated Parmesan cheese salt and pepper to taste Directions Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain. Fill a medium saucepan with lightly salted water. Add zucchini and bring to a boil; cook until zucchini is tender, about 3 minutes. Drain. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté garlic and red pepper flakes in hot oil until fragrant. Add zucchini and parsley. Cook, stirring occasionally, until parsley is wilted. Add pasta and toss until well combined. Sprinkle with cheese. Season with salt and pepper. Cook’s Note I like to boil the zucchini before sautéing for a softer texture but you can skip this step if you prefer. I Made It Print 90 home cooks made it! Nutrition Facts (per serving) 320 Calories 12g Fat 45g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 320 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 12% Cholesterol 4mg 1% Sodium 89mg 4% Total Carbohydrate 45g 16% Dietary Fiber 3g 10% Total Sugars 3g Protein 11g 21% Vitamin C 16mg 18% Calcium 85mg 7% Iron 2mg 12% Potassium 328mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.