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Simplest Zucchini Parmesan Pasta. Two of summer’s star produce, zucchini and yellow summer squash are caramelized and mashed to create a creamy, buttery pasta sauce without using any cream. This pasta takes just minutes to make and uses the simplest of summertime ingredients, most of which you may have in your pantry right now! If you’re looking for a new pasta dinner, this is it. Bonus? This pasta is full of veggies, making it healthy…ish.

overhead photo of Simplest Zucchini Parmesan Pasta with basil and glass of wine

Hey, hi and welcome to another addition of super simple Thursday here on HBH. I am loving getting creative with these easy recipes, making them delicious, pretty, and fun!

This fresh zucchini pasta… It. Is. GOOD! I mean, it’s so simple, yet, so delicious and also very different. Why? Because I made the pasta sauce out of zucchini. No cream, no eggs, just a lots of zucchini, parmesan cheese, and fresh basil. OK. And maybe a little butter too, because I mean, pasta needs butter, if you ask me.

overhead photo of sautéed zucchini in pan

Before I dive into the details, let me tell you where my inspiration for this recipe came from, Meghan Markle. Yes, Meghan Markle, as in the new Duchess of Sussex. If I’m being honest, I really did not follow any of the royal wedding, but it was hard not to miss some of the headlines as they were everywhere. A few things did catch my eye.

One, her dress/dresses were all stunning. I loved them. What did you guys think?

Two, I also loved her simple makeup look, proving to girls everywhere, that you don’t need to cover up your face. And also? Simple is best.

Three, among all the headlines about the royal wedding, I came across an article that mentioned Meghan really loved cooking and that she makes a zucchini pasta sauce that she loves. Obviously this very much interested me, so I read on. The article didn’t mention how exactly she made the pasta, but it’s cool, because I was happy to do my own thing…

So I did do my thing, and it turned out SO GOOD. Very excited about it. Thank you to the new Duchess of Sussex for inspiring today’s recipe.

overhead photo of Simplest Zucchini Parmesan Pasta in pan

Let me explain how exactly you turn zucchini into a pasta sauce.

For starters, you’ll need to boil some pasta, reserving the pasta cooking water to use for thinning out the zucchini sauce, this is key. I have mentioned this before, but the pasta cooking water is an essential ingredient to creating some of the best pasta sauces. Always reserve a little water before draining. Always. You can really use any cut of pasta you love, but I’m loving the large tubular shape that I used. The ridges really catch all the sauce so that each bite is perfectly saucy.

While the pasta is cooking, start the zucchini. The secret is to cook the zucchini until it is deep golden and caramelized. Once it hits this stage, it can be easily broken down and mashed. Cooking the zucchini this way allows for the flavors to really come out, it becomes sweet and buttery. It’s honestly just magical. That sounds so cheesy, but I don’t know of a better way to say it.

I decided to leave the zucchini on the chunkier side, but if you prefer a smooth pasta sauce, you can puree the zucchini in the food processor. Personally, that’s just another step that I didn’t want to do, but do what you like! Whether chunky or smooth, it’s going to be good.

All that’s left to do is add the cheese, I like parmesan a lot, but manchego is really good too, if you happen to have that available. Stir in lots of fresh basil and that’s it.

Pretty simple, right? Under ten ingredients, under thirty minutes, no fancy ingredients, but still really, really good. Love it!

side angled photo of Simplest Zucchini Parmesan Pasta

And when I say I love it, I really mean it. This is one of those recipes that can easily become a staple, because it truly is so easy, simple, and delicious. I like to think of it as a fancier version of buttered noodles with the addition of lots of zucchini, basil and parmesan.

It’s truly perfection, and if you happen to be growing zucchini this summer, I foresee this becoming a staple in your kitchen too!

close up overhead photo of Simplest Zucchini Parmesan Pasta

If you make this zucchini pasta, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this easy, summery pasta, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Watch the How To Video:

Simplest Basil Zucchini Parmesan Pasta

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Calories Per Serving: 336 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1 pound pasta, use your favorite cut
  • 2 tablespoons extra virgin olive oil
  • 3-4 medium zucchini and or yellow summer squash, chopped
  • 3 cloves garlic, minced or grated
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon chopped fresh thyme
  • kosher salt and black pepper
  • 2 tablespoons butter
  • 1 cup grated parmesan or manchego cheese
  • 1 cup fresh basil, roughly chopped
  • lemon juice, for serving (optional)


  • 1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 cup of the pasta cooking water. Drain.
    2. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the zucchini, garlic, red pepper flakes, thyme, and season with salt and pepper. Cook, stirring occasionally until the squash is caramelized and golden brown, 5-8 minutes. Using a potato masher, mash down the zucchini until it becomes a chunky sauce. 
    3. Add 1/3 cup of reserved pasta water and bring to a simmer over medium heat. Add the pasta, butter and manchego, toss until melted. Add more pasta water if need to thin the sauce. Remove from the heat, add the basil. Transfer to a bowl and serve topped with fresh basil and lemon . Enjoy!


*If a smooth sauce is desired, transfer the zucchini to a food processor before adding the pasta and puree until smooth. 

horizontal photo of Simplest Zucchini Parmesan Pasta

All the pasta, all summer long…

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  1. 5 stars
    This is amazing! The sauce is perfectly creamy and easy to make! I didn’t have the parmesan cheese, but I went ahead and made it anyway because I wanted to use up some zucchini, and it was still excellent! Excited to try it with some cheese next time. I will definitely be making this again. Thank you so much for the recipe!!

    1. Hey Emily,
      Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) No need to peel the zucchini. xTieghan

      1. 5 stars
        Very good recipe! I agree with peeling the zucchini only because I used overgrown zucchini from my garden and the peel remained very tough and woody. I used rubbed sage instead of the basil, and substituted some canned coconut milk for the butter. Delicious!

        1. Hey Alma,
          Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

  2. 5 stars
    Omg…this was amazing! Honestly wasn’t feeling like making dinner and all I had was zucchini, but this was a 5 star meal. I added spinach, and think next time I may even add mushrooms? Loved this recipe!

    1. Hey Mary,
      Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! Mushrooms would be great! xTieghan

  3. Many years ago, I stayed with some friends in Florence and we had zucchini pasta. It was so simple and so delicious. Thanks for the excellent trip down memory lane. My wife loved it and said it she definitely be repeated.

    1. Hey Paulette,
      Sure, you could definitely freeze the sauce. I hope you love this recipe, please let me know if you have any other questions! xTieghan

  4. Tieghan,
    I must say this has become one of my favorite go to recipes, I don’t even need the directions anymore I make it so often. This last time I made it I used some pesto in with the zucchini before I mashed it and at the end I added burrata cheese and it was so so GOOD. I just wanted to say thanks you for sharing this, I always make this for guests and it is always a hit.

    1. Hi Emma,
      Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan

  5. Every summer when zucchini season comes, I make this. I make it several times each season, and many times, I think about the leftovers while I’m lying in bed reading, which also many times leads me to get up out of bed, and have a quiet, blissful moment eating it straight out of the Tupperware-cold. Yes, it’s even delicious cold. Sometimes I put Basil, sometimes I don’t—it’s good both ways. I’m writing this review now because zucchini season is here once again, and tomorrow this is what is for dinner—when I think about it, it feels like Christmas when you’re a kid. Thank you for this recipe! It’s heaven!

    1. Hey Tina,
      I really appreciate you giving this recipe a try, I am thrilled that it was enjoyed! xxTieghan

  6. This is a favorite! I made this today and even a couple of my really, really picky eaters asked to have some for dinner!

    1. Hey Ashley,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

  7. 5 stars
    This was excellent! My husband thought I meant spiralized zucchini when I said zucchini pasta, so he was pleasantly surprised. He kept saying mmm throughout the meal, loved the kick that the red pepper gave, and even went back for thirds. He definitely wants it in the rotation, and so do I! So tasty!

    1. Hey Missy,
      Fantastic!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great Sunday:) xxTieghan

  8. It was just as I hoped it would be! I have cooked my zucchini this way forever and love it, turning it into a pasta sauce was a great idea!

      1. 5 stars
        This was delicious and well-received by the entire family. I omitted the cheese and subbed the butter to make it vegan and it was still very flavorful. I will say that it took far longer for the zucchini to become soft and carmelized than the 8 minutes the recipe states. But it was still relatively quick and easy!

        1. Hey Elaine,
          Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

  9. 5 stars
    I loved this! It’s so easy. I cut back on the butter & cheese (I used about half) and it was still delicious.I will definitely make this again.

  10. 5 stars
    This recipe is AMAZING! I could eat this every single day the sauce is so perfect. I love all the fresh zucchini and it’s very easy to make 😊

  11. 5 stars
    Absolutely delicious. So easy to make and the whole family loved it. The flavors are so fresh and light perfect for summer. Yum!

  12. Terrific flavors in this pasta recipe! I’m not a great cook, so prep and cook time took about one hour. Well worth it. Thank you!

  13. I’m excited to make this tonight. I will be adding mushrooms an peas since I need to use them up. I will let you know how it comes out.

  14. My husband and I loved your zucchini parmesen pasta dish.. my question is , can I freeze the sauce
    Like I do with pesto?

    I will be using a lot more of you recipes.


    1. Hey Maria,
      I am so glad you have been enjoying this dish. Sure, I would just freeze in an airtight container! Please let me know if you have any other questions! xTieghan

  15. 5 stars
    I feel like I see a lot of “reviews” that are really just comments, so I wanted to add a personal review of the recipe. It was SO GOOD. It was simple to make and also simple in flavor. But simple isn’t a BAD thing- the flavors were mild and almost comfort food like. However, once you get a bite that has some fresh basil… **BAM**… a whole flavor explosion that pairs beautifully with the mild flavors of the squash “sauce.” I would recommend adding the lemon juice as a necessity rather than optional. Because the flavors are so earthy, it was nice to have something acidic to cut through (but not too much! You can add-eth but not take-eth away!) This really was just delightful and I will be rotating it as a regular item.

    1. Hi Nicole! Thank you so much for trying this recipe! I am really glad this turned out os well for you! xTieghan

  16. 5 stars
    Wow wow wow! Made this tonight and it was absolutely delicious! I didn’t have enough fresh basil on hand (used it all making your thai peanut chicken last night!) so I added a couple Tbs of dried basil and it was still excellent! Thank you for the wonderful and easy/quick recipes…it’s been life changing for this new mama (who has no time anymore!)! Xo

  17. This was SO GOOD. How does a flavorless veggie like zucchini become such a flavorful sauce? Omg. So good & so easy. We added chicken & spinach for an extra veggie and protein. 12/10 would recommend!

  18. Made this tonight and added some chicken. My husband is NOT a pasta lover but he loved this! Garlicky and delicious!! Will definitely make again!

  19. 5 stars
    This is amazing! I added a bunch of fresh spinach along with the fresh basil. Delicious. My family loves it. I will make it again for sure. Thanks Tieghan for another great recipe!

    1. Hey Daira,
      You can use use a fork for this part! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    2. Hey Daria! This is a great dish I do not own a potato masher either but I have a stir’n chop and that worked just as well. It may require some more time of chopping depending on how small you want the zucchini to be but otherwise turned out well! 😊

  20. 5 stars
    This was great! Although we had pasta for dinner last night and lunch today, I had a few zucchini I wanted to use and this looked so good we tried it. Awesome. I added a shallot from the garden and some fresh oregano for the saute, and some tomatoes at the end. You are right, Tieghan, it tastes creamy even with no cream. And the lemon juice adds a lot. Thank you!

    1. Thank you Mark!! I am really glad this recipe turned out so well for you! I hope you continue to love this and other recipes of mine! xTieghan

  21. 5 stars
    This dish was amazingly delicious and so simple to make, which made it more amazing. Creamy and full of flavor. My husband said this is restaurant-level dish. I’ll be making this again and again. Thank you!

    1. Hi Janet! I am so happy to hear that this turned out so well for you! Thank you so much for trying it! xTieghan

  22. Just made this recipe for my husband and myself. It was absolutely wonderful! So simple, but so flavorful. We have added it to be apart of our rotating weekly dinners!

  23. 5 stars
    Absolutely delicious and as quick & easy as you said it would be. I will be making it again. Thank you.

  24. I made this and it was delicious but my ratio of zucchini to pasta was a bit light. I wonder if you’d consider giving weights in addition to units for veggies (e.g. 3-4 zucchinis, or 3 lbs)? Thanks again for a great recipe!

  25. 5 stars
    I was looking for a recipe to use up a bunch of zucchini other than making bread and this was SO delicious! It was the perfect summer pasta. Super easy and great for a weeknight. It was also light and felt very guilt-free having the “sauce” be mashed zucchini! We will definitely be making this again!

  26. 5 stars
    Finally a recipe that actually uses up a bunch of zucchini! I made this tonight and it was delicious. I added some chopped onion and some leftover chopped broccoli stems. I also used an immersion blender to break down the sauce a bit and left a few chunks. It was super easy and tasty.

  27. 5 stars
    I made this last night for dinner and it was really delicious! It’s a nice light dish with lots of flavour. I used Parmesan cheese….lots of it to make a nice sauce. Quick and easy to make too. Perfect for a warm spring night.
    Your photos are stunning btw. This is the second recipe of yours that I tried. The first was your Greek chicken chopped salad which was also really delicious! Tonight I’m trying the Niçoise salad. It’s a half baked harvest kind of week 😄

    1. Thank you so much Daniella! I am so glad this recipe turned out so well for you! I hope you continue to love this! xTieghan

    1. Hi Kim! I actually have not tried that one. The butter definitely makes it more creamy and I love having herbs in dishes. I hope you love this recipe if you try it! xTieghan

  28. 5 stars
    Made this last night and couldn’t put my fork down! My husband asked me, “How are you still eating?” Quick, easy, and delicious. I will definitely be making this again. Keep up the good work!

  29. 5 stars
    This is one of my very favorite recipes! So delicious! Instead of mashing the zucchini I just throw it all in the blender to make the sauce more creamy.

  30. 5 stars
    Hi, I live in Australia so zucchini’s are plentiful right now. I made the recipe exactly as you did but also threw in a few baby spinach leaves , simply because they were in the fridge and had no where else to go. I absolutely loved this dish and will definitely be making it again. The, garlic, thyme and red pepper flakes added lots of depth if flavour and bad at the end made it all so fresh and delicious! Even my 21 year old carnivore son loved it!

    1. Hi Birgit! I am so glad this turned out so well for you and your son! Thank you for trying it! I hope you are staying safe!! xTieghan

  31. Hi. Love this. My version is : 1st, I use Avocado oil. Once shimmering, toss in very thinly sliced onion, red pepper,black pepper, salt , till caramelized, then deglaze with Sherry Vinegar. Immediately dump in my 1st batch of chopped zucchini/ squash with handful of fresh parsley and minced garlic. (4 to 6 of squash) and then pretty much follow recipe as it goes. Each dumping of squashes I throw in more parsley. I smoosh the already cooked zucchini / squash as i go till done. Leaving it just a little chunky. Then add the basil. So good. I have only made it a few times now ,but this time im gonna try fresh Rosemary ,as i have a big plant and must use b4 it goes bad (my mom had it an outdoor plant and where i live it’s now indoors) I have also ,so far, only used the short rigatoni, and it’s so perfectly fitting I havnt switched pasta choices. Thank you for the inspiration to make this in 1st place. Wish me luck with the Rosemary!!!

  32. 5 stars
    Hi! I’m wondering your thoughts on making the sauce ahead of time as a meal prep dish. We used the food processor to make the sauce smoother the first time we made it, and loved the dish! I’m wondering if I can prep the sauce ahead of time (like 2 days) and then add fresh pasta/the rest of the steps later. What do you think?

    1. Hey Maggie! Love the idea of prepping the sauce ahead. It will keep in the fridge for 3-4 days! Then just warm and add the pasta. Genius idea! Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan

  33. 5 stars
    Made this last night for dinner and it was delicious! Will definitely make again! I had to use Parmesan cheese, as it’s all I could find at the store, but i used fresh grated, (not canned) Parmesan.

  34. 5 stars
    Just wanted to say this recipe is so good! The only changes I made were that I used parmesan instead of manchego because that’s what I had and I cooked the zucchini/squash mixture a bit longer because I did not time everything our poorly. I also added in some chicken sausage at the end for a little protein. My husband HATES zucchini and squash, and to be honest, I’m not far behind him. I’ve tried to sneak it into dishes by shredding it in, but he usually notices and says something. We got about 7 total zucchini and summer squash in our CSA box this week so I knew I needed to try something and I’m so glad I found this recipe. I did puree it at the end mostly to see if I could disguise the fact there was zucchini and squash in it (I had planned to say it was a creamy pesto if needed LOL). Not only did I think it was delicious, but my husband ate it saying he liked it as well and I don’t think he suspected there was zucchini in it. I loved the flavor and can’t believe how creamy it was without any real cream. Great recipe for using up that summer produce!

  35. 5 stars
    This was so good! Added the parmesan slowly to avoid clumping, and it worked perfectly. It did require a much larger pot than I was expecting, so had to make a switch when I added all the noodles and realized I wouldn’t be able to stir. Oops! It was perfect with whole wheat penne noodles. Thanks for the recipe!

  36. 4 stars
    This recipe looked so great and everything worked out superb until I tried to add parmesan and the cheese began to clump together. 🙁 Do you know what I might be doing wrong?

    1. Hey Jasmine, what kind of parmesan are you using? Is it freshly grated or pre-grated? I’d recommend using freshly grated as this will melt much nicer for you! If you are using freshly grated, was there anything you changed when you where making this? Thank you! xTieghan

  37. 5 stars
    This was so good! I’m a mom of a 9-month old, so I’m now looking for recipes that are 1) quick, 2) healthy, and 3) easily adaptable for a 9-month old baby’s diet, since we want her to eat the “normal” food that we eat for dinner. This was perfect. I added cannelini beans for some protein, and kept the sauce pretty thick so it was more of a chunky puree we could spoon-feed her, but everything else I kept the same, and the whole family loved it!

  38. 5 stars
    Tried this yesterday and it was delicious and so very easy. Will definitely be making its way into our supper recipe rotation.

  39. 5 stars
    Yum! Made this tonight and we all enjoyed it very much and have plans to have it again soon.
    A funny aside: My brother hates cooked zucchini, unless it is still sort of crunchy. He has literally gagged on cooked zucchini that was too soft. Since the zucchini in this recipe is cooked until it is creamy, he had no idea what it was. With the additional flavors in it, he gobbled up every bit of his serving, and said it was, “A+!”
    After enjoying this tonight, I started thinking about how the creamy zucchini could also be used as a base in soups, and as the cream sauce in casseroles. Who da thunk it?
    Thank you SO much for sharing!

  40. 5 stars
    I did make this. And my gosh it was amazing. I had Alot of zucchini and not a big enuff pan. So i dod it in batches. So it was naturally 1/2 like puree 1/2 chunky. I have 8 zucchini to cook this week and I was looking (it’s probably obvious) online, if deglazing the pan with white wine would alter sauce. And at what part should i add it. B4 or after the pasta water. What would you think?

    1. Hey Kelly! I would add the wine before the pasta is added to the skillet, then bring it to a boil and toss with the pasta. Does that make sense? Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

  41. 5 stars
    I’ve been looking for ways to get my 3.5 year old to eat more veggies. He helped make this dish and liked it (as did my husband and I)! I quickly pureed the zucchini to help disguise the more obvious “greenness” but left it slightly chunky and my son still ate it up. Thanks for another delicious meal!

  42. 5 stars
    Made this tonight for the first time, food prepping for the rest of the week. It was incredible. I’ve now convinced myself that I’m a pretty decent cook, if I have a good recipe to follow. Not wasting time on bad recipes anymore (I’m looking at you, pinterest). Forgot to take a picture of it in the pot though…

  43. 5 stars
    Absolutely delicious! I added some spinach after crushing the squash just to add another veggie. Amazing!

  44. 5 stars
    Making this again and again for the busy nights! We didn’t have a great masher for the zucchini so we just threw it into a blender and it tasted great!

  45. 5 stars
    Long-time follower of your blog and first-time commenter here! I just had to take a few moments to thank you for this particular recipe—I had read the same article about Meghan Markle and her favourite pasta dish and knew I wanted to make something like it for the Labour Day dinner I was hosting today; I thought it would be a great way to showcase the last of our summer bounty (soooo many zucchini) and I was so pleased to find your version! I made it just as your recipe directed choosing parmigiano-reggiano cheese and it was a HUGE hit! Two pounds’ worth of pasta disappeared within 30 minutes.

    Served alongside your garlic & herb roasted cherry tomato pizza with caramelized onions (which was also devoured in a flash) the dinner was a great way to bid farewell to summer and beckon in autumn. Thank you for being a part of our family dinner and I look forward to choosing something from your roster for Canadian Thanksgiving!

  46. Hi Tieghan! I made this pasta dish last night and thought it was amazing! It’s incredible how flavorful a recipe with such simple ingredients can be. This will definitely be a repeat dinner dish in my house again soon. Thank you! 🙂

  47. 5 stars
    This is one of my FAVE recipes right now! My boyfriend and I make it at least once a week. We have zucchini in our garden and this is a great way to use it up. We’ve also been adding an eggplant or two (we’re also inundated with those right now too). SOO GOOD! and I forget to take a pics every time.

  48. 5 stars
    I am Italian and have had so many different pastas. I love them all. But this one….it might be my favorite pasta dish EVER! It was easy to make, had just the right amount of spice and was so full of flavor! I topped it off with some fresh lemon and a little extra parm….oh my word!!! It’s pasta heaven!!!

  49. 5 stars
    Fantastic pasta dish and a great way to use the abundance of zucchini during a warm Kelowna summer. Note, I used two tablespoons of good quality pesto in lieu of fresh basil and it turned out perfectly!

  50. Could you use garlic infused olive oil instead of the garlic? Also, what meat would you recommend to add to the pasta?

  51. 3 stars
    I’ve made a recipe similar to this for years and always loved it. I followed this recipe and I’m not sure I am a fan of the mashed zucchini sauce. Maybe I didn’t cook it right, but I’d probably just keep the zucchini diced and not mashed. Just my preference!

    1. Hi Cristina! I am sorry you did not enjoy this as much as you expected! I hope you try it with your preference of zucchini cut and love it!

  52. Hi Tieghan,
    I made this last evening; absolutely delicious! I followed your instructions, keeping the pasta water and adding it when I felt necessary but my freshly grated Parmesan cheese clumped up in spots. Of course, biting into big creamy clumps of fresh Parmesan isn’t a problem for me but you know… Anyway, what do you think went wrong? Thank you for responding and more importantly, thank you for sharing this awesome recipe. It has been pinned and will be made again.

    1. Hi Sharleen!! So the cheese can clump sometimes if you add it all at once and dont give it a really good stir right away. I recommend slowly adding the cheese until it is fully incorporated. You might still have some clumps, but it should be a smoother sauce. Please let me know if you have other questions. So glad you love this recipe! Thanks! 🙂

  53. 5 stars
    Made this for my husband who was a bit skeptical but he loved it. He even ate it cold for a second night dinner. Great recipe and not too difficult or fussy to make after a long day of work.

  54. Love this recipe. Delicious like all the recipes on this site! Added a ball of mozzarella just because I had one sitting in the refrigerator and I think it was a nice addition. So good!

  55. I am always on the lookout for zucchini recipes. I will definitely this to the rotation. It looks delicious!

  56. Yes please to a simple summer pasta! This is the perfect lunch or dinner any day of the week!

  57. Holy moly this was so delicious! Easy to make and full of flavor, will definitely be making it again!

  58. This looks delicious! I have “pinned” it, ready for that time when bags of zucchini and yellow squash mysteriously appear on my doorstep. 🙂
    PS I was disappointed in Meghans’s dresses. Her wedding dress was ill-fitting and boring. But, it was her wedding not mine!

  59. This was wonderful! Can’t believe the consistency you can get from just zucchini! Love your blog and all of your recipes!

  60. 5 stars
    This was so good! Went to farmers market and bought fresh zucchini and yellow squash and basil. Love this pasta and would proudly serve to dinner guests! (Next time will sprinkle crumbled bacon on top.)

  61. I love that you created this recipe! I read that same article about Megan Markles diet “favorites” and was inspired by her sauce to create my own version soon! So, thanks for the recipe!

  62. 5 stars
    I saw this recipe this morning and knew I had to make it for dinner. When I asked my 14 yr old if it looked good she said, “If it’s Teigan’s, I’ll love it!!”
    I thought you should know you have young fans in my house. Thanks for another awesome recipe. It will be a staple here during zucchini season.

  63. 5 stars
    I saw this recipe this morning and knew I had to make it for dinner. When I asked my 14 yr old if it looked good she responded by saying, “If it’s Teigan’s, I’ll love it!” Thought you should know you have young fans in my house!! Thanks for another delicious recipe!! It will be a staple for us during zucchini season.

  64. YES! Perfect recipe for my garden zucchini and basil! And all of the other ingredients I always have on hand.

  65. I enjoyed reading this article. Meghan’s dresses were fantastic – I liked both of them as well.
    As for your pasta recipe. It sounds so, so delicious and your pictures are superb! LOVE!


  66. I recently had Ac1 tested and am at 6.5 which is just over threshold for diabetes, so diet must be adjusted. Mote Vegas less sugars and carbs.. Pasta is my go to carbo so am looking at alternative types. Soy based seem ok but will try this recipe with those in mind. I imagine the recipe will turn out great. I don’t want to go on meds so am trying diet changes to bring down the ac1. This recipe seems simple and delish will try it. Thank you for posting. And kudos to Megan, California girl to Duchess, wouldn’t be surprised if her cooking won the heart of a prince…

    1. Hi Deborah! I hope you absolutely love this recipe and works great for you! Please let me know how you like it! Thanks!

  67. this is seriously the best!!! My zucchini will be coming on shortly here in Indiana and I can’t wait to make this some weeknight for my brother…simple quick and using only a few ingredients. I love these type of meals=) xo

  68. 5 stars
    My Italian mother would frequently make this on Friday nights when we were supposed to be meatless. Delicious meal! Pure comfort food for me. Her dis was more liquidy. I will definitely try yours to compare. Thanks for posting the recipe!

  69. 5 stars
    Hey Teigan love your blog and recipes!!! They are a visual delight!! One comment – not sure if you know this or not but when A recipe calls for ‘salted water’ it’s best to bring the water to a boil and then add the salt. The reasoning being salt added before the water boils drops to the bottom of the pot wher it sits until it is able to dissolve thus aiding in the erosion of the surface of the pot. Just thought you might want to know.