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.
Cook Time: 20 mins
– 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
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 zucchi
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.
RECIPE TIPS AND FAQ’S:
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