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Zucchini &

Basil Pasta 



For 4 serves 

  • 500g pasta (use your favourite, I made some homemade fettuccini)

  • 2 tablespoons extra virgin olive oil

  • 3 large zucchinis, chopped

  • 3 cloves garlic, minced

  • 15 cherry tomatoes 

  • 1/2 teaspoon red pepper flakes

  • 1 tablespoon chopped fresh thyme

  • sea salt and black pepper

  • 2 tablespoons butter

  • 1 cup grated parmesan 

  • 1 cup fresh basil, roughly chopped

  • lemon zest from 1 lemon

  • 2 tbsp pine nuts for serving (optional)


  1. Heat the olive oil in a larger pan over medium heat. Once hot add the zucchini, garlic, red pepper flakes, thyme, and season with salt and pepper. Cook, stirring occasionally until the zucchini is caramelised and golden brown, 5-8 minutes.

  2. Move the zucchini to one side of the pan and add the cherry tomatoes to the other side. Cook the tomatoes for 5 minutes (you want them caramelised but not too soft! 

  3. Using a potato masher, or fork mash down the zucchini until it becomes a chunky sauce. Turn the heat off the pan while you cook the pasta. 

  4. Now, bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 cup of the pasta cooking water. Drain.

  5. Add 1/3 cup of reserved pasta water to the pan and bring to a simmer over medium heat. Add the cooked pasta, butter, parmesan and lemon test, toss until melted. Add more pasta water if needed to thin the sauce. Remove from the heat, add the basil.

  6. Serve your pasta and top with more fresh basil, pine nuts and more parmesan!

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