This is an embellished version of pasta aglio e olio (garlic and oil), an Italian classic suitable for warm weather, but welcome any time you crave a light yet satisfying pasta dish. It's especially good when tender small zucchini come to market in midsummer, and it comes together almost as fast as the pasta water boils — a genuine 30-minute dinner with barely any cleanup.
Key Ingredients & Substitutions
- Small zucchini. Tender summer zucchini works best — look for smaller ones with fewer seeds and less water content, which hold their shape better in the pan.
- Garlic and olive oil. The classic aglio e olio base that gives this dish its light, savory flavor — don't rush the garlic, since burnt garlic turns bitter fast and can ruin the whole dish.
- Dry white wine. Adds depth as the zucchini cooks — omit for an alcohol-free version, or substitute a splash of vegetable broth with a squeeze of lemon.
- Fresh basil. Stirred in at the end for bright, fresh flavor; dried basil doesn't work nearly as well here since so much of the dish's brightness depends on it.
- Spaghetti. The classic choice, though any long pasta shape (linguine, bucatini) works just as well.
Variations
- Add sun-dried tomatoes. Their concentrated flavor pairs beautifully with the garlic and basil, and adds a chewy contrast to the tender zucchini.
- Add toasted pine nuts. They bring a pleasant crunch and nutty flavor that complements the olive oil base.
- Top with vegan Parmesan-style cheese. Or fine toasted breadcrumbs, for extra texture and flavor — breadcrumbs are a classic Southern Italian way to add richness without dairy.
- Add red pepper flakes. A pinch brings a gentle heat that balances the richness of the olive oil.
- Add lemon zest. A little grated zest stirred in at the end brightens the whole dish, especially in the height of summer.
Tips for the Best Spaghetti with Zucchini
- Don't overcook the zucchini. Aim for tender-crisp so it keeps some texture and doesn't turn to mush by the time the pasta is ready.
- Cook the pasta al dente. This keeps it from turning mushy once combined with the zucchini and its cooking juices.
- Save some pasta water. A splash added when tossing everything together helps the sauce cling to the noodles.
- Add the basil at the end. Stirring it in just before serving keeps its flavor bright rather than dulled by heat.
- Mix and match embellishments. Choose any 2 or 3 of the optional add-ins to make the dish your own rather than trying to fit everything in at once.
Make Ahead & Storage
This dish is best made fresh and eaten right away, since pasta tends to absorb the sauce and dry out as it sits. If you do have leftovers, they keep in the fridge for a day or two — reheat gently with a splash of water or olive oil to loosen things back up.
How to Serve
Serve warm, passing around vegan Parmesan-style cheese, nutritional yeast, or breadcrumbs for topping individual portions.
Recipe
Spaghetti with Zucchini, Garlic, and Basil
An embellished version of pasta aglio e olio (garlic and oil), an Italian classic suitable for warm weather but welcome any time you crave a light yet satisfying pasta dish.
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Servings:
Ingredients
- 1 pound spaghetti or other long slender pasta
- 4 small zucchini about 1 pound, sliced
- 3 tablespoons extra-virgin olive oil
- 6 cloves garlic minced, or more, to taste
- ¼ cup dry white wine
- ½ cup sliced fresh basil leaves or more, to taste
- salt and freshly ground pepper to taste
- ½ cup sliced sun-dried tomatoes optional embellishment
- ¼ cup chopped fresh parsley optional embellishment
- toasted pine nuts optional embellishment
- vegan Parmesan-style cheese or fine toasted breadcrumbs optional embellishment
Instructions
- Cook the spaghetti in plenty of rapidly simmering water until al dente, then drain.
- Meanwhile, slice the zucchini and set aside.
- Heat half of the oil in a large wide skillet. Add the garlic and sauté over low heat for a minute or two. Stir in the zucchini slices and add the wine. Raise the heat to medium, then cover and cook, lifting the lid to stir occasionally, until the zucchini is tender-crisp. Make sure not to overcook.
- Combine the cooked spaghetti and zucchini in a large pasta bowl. Stir in the remaining oil, followed by the parsley and basil. Season with salt and pepper. If desired, stir in the sun-dried tomatoes or pine nuts.
- If desired, pass around vegan Parmesan-style cheese, nutritional yeast, or breadcrumbs for topping individual portions.
Notes
Especially good when tender small zucchini come to market in midsummer. Use any 2 or 3 of the optional embellishments.
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Find more of VegKitchen's Vegan Dinner Recipes and Pasta Entrées. Here are more light, seasonal vegan pasta recipes.
Ruchama says
Looks like a great replacement for spaghetti with clam sauce for us kosher vegans! 🙂