Looking for a delicious and easy pasta dish to make this week? This Pasta with Zucchini and Potatoes recipe is perfect for you! Ready in less than 30 minutes, this light and delicious pasta recipe makes the perfect summer recipe.
There are so many different varieties of pasta dishes out there, but have you ever tried Pasta with Zucchini and Potatoes? This truly is one of those Italian recipes that comes together in no time, and is so very satisfying.
Plus, it's a great way to use up those zucchinis and potatoes that are starting to pile up in your kitchen. Healthy and flavorful, it’s a pasta recipe even my kids absolutely love (great way to get them to eat more veggies!).
Did I mention how quick it comes together? So what are you waiting for? Go grab those ingredients and try this amazing recipe today!
This pasta with zucchini and potatoes is so loved!
Here are some reasons why:
- No-fuss
- Budget friendly
- naturally vegan
- easy to make gluten-free
- nut-free
- versatile (spice it up!)
What ingredients are in pasta with zucchini and potatoes?
Here is what you need to make this pasta recipe (full printable directions below):
- pasta
- extra-virgin olive oil
- onion (red, white, sweet, Vidalia or a shallot)
- zucchini
- potatoes
- sea salt and pepper
- red pepper flakes (optional, if you like it hot!)
- vegan cheese (if you're not vegan/dairy-free, use grated Parmigiano-Reggiano or pecorino)
How to make pasta with zucchini and potatoes?
- In a large pot of water (for a pound of pasta, add 1.5 tablespoons of salt). Bring the water to a boil and begin the sauce. As soon as the water boils, add in the potatoes and let them boil for a few minutes.
- Heat up the olive oil in a large saute' pan. Once it is shimmering, add in the onions. Once they soften a little, add in the zucchini.
- Sprinkle on some sea salt and freshly ground pepper and stir to combine.
- Use a slotted spoon to pull out the potatoes from the pasta water, and add them to the saute' pan with the zucchini and onions. Add the pasta to the pot that had the potatoes and cook the pasta until it's just before al dente (1 minute under the cooking time on the box).
- Cook the zucchini and onions with the potatoes until they soften (should be about 10 minutes). While it's cooking, you could add a little vegetable broth (if you have any on hand)or some of the pasta water (about a 1/2 cup).
- Check the seasoning and add some salt, if needed.
- Just before the pasta reaches al dente, strain it (reserving about 1/2 cup of the pasta cooking water) and add it to the saute’ pan with the sauce.
- Raise the heat a little and stir the pasta to combine with the zucchini sauce. If the sauce seems too thick, add a tablespoon or so of the pasta water to loosen up the sauce.
- Serve the pasta with some chopped fresh Italian parsley and sprinkle on freshly ground pepper and some red pepper flakes (optional, only if you like it hot!).
Which pasta is best to use in this sauce?
I used rigatoni, but you could use penne or whatever short pasta you like. Spaghetti also goes well with this recipe.
Can I cook the zucchini and potatoes with the pasta?
Yes, that is another way to make this pasta recipe. In the time you're cooking the pasta, the veggies will also cook up. I just prefer to not have the zucchini fall apart, and when I've made it boiling with the pasta, it does get mushier. Totally up to you and how you prefer the texture of the zucchini.
How much salt do I use to cook dry pasta?
It’s really important to salt the pasta water. In 3-4 quarts of water for a pound of pasta, the amount to use should be 1-½ tablespoons of salt. If you’re making ½ pound of pasta, use ½ the amount of salt. If you don’t salt the pasta water, the end result will be very flavorless.
Are there variations to this pasta recipe?
Sure! You could change up this pasta dish to your liking (even though we think it's perfect in its simplicity).
Some ideas...
- More green veggies-
- Some diced asparagus or peas would also go lovely with the zucchini and potatoes. You could even stir in some fresh spinach at the end (it cooks up in just a couple minutes).
- Add in a protein- If you're not vegan, add in some chicken, tuna or even shrimp.
- Spice it up- Depending on how hot you like it, you could adjust the spice to your liking.
- Fresh herbs- If you don't have fresh Italian parsley, add in some fresh thyme or even fresh basil.
Can I add cheese to this pasta recipe?
If you're not vegan (or dairy-free), go ahead and add some grated Parmigiano Reggiano or pecorino cheese. If you're vegan, use your favorite "parmesan" shreds.
Can I make this gluten-free?
Yes, the zucchini sauce is naturally gluten-free. But go ahead and use your favorite GF pasta to serve with it.
How to store this pasta:
Once the pasta has cooled completely, store it in an airtight container in the refrigerator for up to 3 days. It’s not a pasta recipe I would freeze, so I do not recommend freezing this recipe.
One last thing…I promise.
Just a quick request: if you enjoyed this pasta with zucchini and potatoes recipe as much as we did, would you kindly leave me a 5-star rating and a short (or long!)comment–the ratings are what helps get my recipes and hard work discovered, so I can keep leaving you more delish recipes!
Your comments mean the world to me….and I really SMILE when I read them. Thank you so much! XX
Some other pasta recipes to enjoy:
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Pasta with Zucchini and Potatoes
Ingredients
- 1 pound rigatoni or penne pasta
- sea salt
- 1 Russet potato peeled and quartered lengthwise then cut into 1/4-inch thick strips
- 3 Tablespoons extra-virgin olive oil
- 1 medium onion finely diced (red, sweet or 1 large shallot)
- 2 small spring zucchini halved lengthwise and thinly sliced, or 1 medium zucchini, halved lengthwise, seeded with a spoon then thinly sliced
- sea salt (1-2 teaspoons or more, to your taste)
- freshly ground pepper (1 teaspoon, or more, to taste)
- ½ cup unsalted vegetable broth optional
- ½ cup fresh Italian parsley leaves only, chopped or fresh basil
- crushed red pepper flakes to serve
- Cheese your favorite vegan shreds or Parmigiano-Reggiano or pecorino if you’re not vegan
Instructions
- Bring a large pot of water to a boil. Once the water boils, add in the potatoes. Cook for 3 minutes.
- In a large saute’ pan, add the extra-virgin olive oil and heat until it’s shimmering. Add in the onions until they soften. Add in the zucchini and stir to combine with the onions.
- Use a slotted spoon to grab the potatoes out of the pot and add to the pan with the zucchini and onions. Stir to combine and add some salt and freshly ground pepper.
- Salt the pot of water that had the potatoes and add in the pasta (see notes above about how much salt to add). Cook the pasta until it is 1 minute less than al dente.
- Meanwhile, keep cooking the zucchini and potatoes while the pasta is cooking. If you have any unsalted vegetable broth on hand, go ahead and add a little bit in (or a ladle of the pasta water) to loosen up the zucchini and potatoes.
- The zucchini sauce should be ready in the time it takes to cook the pasta (you want the potatoes to be tender when you touch with a fork and the zucchini to soften).
- Check the seasoning of the zucchini sauce, and add more salt and freshly ground pepper, to your taste.
- Drain the pasta when it is just before reaching al dente. Reserve ½ cup of the pasta water.
- Raise the heat of the zucchini sauce a little. Add the pasta to the saute’ pan with the sauce. Stir to combine and add a little bit of pasta water (a tablespoon at a time) if the sauce is too thick to loosen it up a little.
- Plate up the pasta and add on some chopped Italian parsley (or fresh basil) and crushed red pepper flakes (optional). ENJOY!
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