Zucchini Basil Pasta is a light, creamy, and flavorful dish that proves comfort food can also be nourishing. Packed with fresh vegetables, herbs, and plant-based ingredients, this recipe delivers on both taste and nutrition—perfect for a wholesome weeknight dinner or a feel-good meal any day of the week.
Zucchini is the star here, bringing in fiber, hydration, and essential vitamins like A and C, which support eye health and boost the immune system. It’s also low in calories and high in antioxidants, making it a great choice for balanced eating. Basil adds a fragrant lift and is known for its anti-inflammatory and antibacterial properties, while garlic supports heart health and immunity. The plant-based ricotta and Parmesan cheeses create a creamy texture without dairy, ideal for those following a vegan or lactose-free diet.
Tossed with your favorite gluten-free pasta, this dish is both hearty and satisfying, yet easy on digestion. A touch of lemon zest brightens the flavors, and a pinch of red pepper flakes adds just the right amount of heat. Whether you’re cooking for guests or meal-prepping for the week, Zucchini Basil Pasta is a nourishing, plant-forward option that doesn’t sacrifice flavor for health.
Recipe
How to Prepare
Bring a large pot of water to a boil.
In a large skillet, cook onion in 2 tbsp. olive oil over medium-high heat until softened, 5-8 minutes.
Add zucchini, season generously with salt and pepper, and cook until soft, about 10 minutes. Turn off the heat.
In a food processor, combine garlic, basil, and a pinch of salt into a rough paste. Stir in 3 tbsp olive oil. Cook pasta until al dente. Reserve 8.1 fl oz. (240ml) of pasta water and drain.
Add pasta to the skillet with zucchini. Turn the heat to medium-high. Add 4 fl oz. (120ml) pasta water, ricotta, red pepper flakes, and lemon zest. Stir until creamy. Add more water if needed.
Add basil paste and half the grated cheese. Stir well. Serve topped with the remaining cheese.
