Summertime Zucchini and Parmesan Pasta

Summertime Zucchini and Parmesan Pasta

Summer is here, so what better time to whip up this Summertime Zucchini and Parmesan Pasta! It has everything you need – fresh veggies and herbs, cheese, just the right amount of seasoning, and of course, carbs!
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 8


  • 1 lb Pasta, any kind will do
  • 1 tbsp Member’s Mark™ Extra Virgin Olive Oil
  • 3-4 medium Zucchini and/or yellow summer squash, chopped
  • 3 cloves Garlic, minced
  • 1/2 tsp Member’s Mark™ Crushed Red Pepper
  • 1 tbsp Tone’s® Italian Seasoning
  • Member’s Mark™ Sea Salt, to taste
  • Member’s Mark™ Ground Black Pepper, to taste
  • 2 tbsp Butter
  • 1 cup Parmesan or manchego cheese, grated
  • 1 cup Fresh basil, roughly chopped
  • 1/4 tsp Lemon zest
  • 1/2 tsp Member’s Mark™ Minced Onion
  • 3 tbsp Lemon juice, for serving (optional)


  • 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.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil shimmers, addthe zucchini, garlic, Member’s Mark™ Crushed Red Pepper, Tone’s® Italian Seasoning, Member’sMark™ Minced Onion, and season with Member’s Mark™ Sea Salt and Member’s Mark™ Ground Black 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.
  • Add 1/2 cup of reserved pasta water and bring to a simmer over medium heat. Add the pasta, butter, cheese, and lemon zest; 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.


Keyword pasta, squash, summer, vegetarian, zucchini
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