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Pasta With Zucchini

Yesterday was a busy day, so I decided to make a quick and easy dinner. My boyfriend really wanted pasta, so I grabbed Nigella Lawson cookbook Nigellissima and decided on this vegetarian dish, which took no more than 15 minutes to make.

You will need

  • Salt
  • Pepper
  • 8 ounces of pasta (I used whole wheat penne)
  • 4 scallions, thinly sliced
  • 2 tablespoons garlic-flavored oil
  • 1 pound zucchini (preferably organic), finely diced
  • 1/4 cup dry white wine
  • 1 small bunch fresh parsley, chopped
  • 3 tablespoons grated Parmesan
  • 2 teaspoons unsalted butter


1. Bring a pot of water to a boil. Add salt. Cook pasta. Before draining, remove a cup of cooking water.

2. In a heavy-base pan that has a lid, cook scallions and oil over medium heat, stirring, for 1 minute.

3. Add zucchini and cook, stirring occasionally, for 5 minutes.

4. Add wine, letting it bubble up. Add 2 Tbsp. parsley. Season with salt to taste, lower heat, cover with lid and cook until zucchini is tender, about 5 minutes longer.

5. Tip drained pasta back into its pot. Add zucchini, 3 Tbsp. grated Parmesan and 1/4 cup cooking liquid. Combine thoroughly and taste, adding pepper and more cheese, salt, or cooking liquid, if wished. Stir in butter and most of remaining parsley. Divide between 2 warmed bowls, sprinkle with rest of parsley and more Parmesan.