Here’s a delicious Italian pasta recipe that uses zucchini and broccoli. It doesn’t use any tomato-based sauces and instead relies on the olive and garlic and vegetables for maximum flavor.
The recipe I’m sharing is one that I created with my husband for a quick dinner dish when we wanted something quick and easy, but healthy too!
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Recipe Summary
This recipe will serve approximately 4 people, but like many of my pasta and veggies dishes, you can easily adjust the quantities as needed.
For this Italian recipe, I cook up the zucchini and broccoli while I’m boiling my pasta. I like to use short pasta for this recipe, but just about any type will do.
Ingredients
For this recipe you just need a few simple ingredients.
- Pasta – bowties, penne, or other short pasta
- Extra virgin olive oil
- Garlic cloves
- Broccoli – you can use fresh or frozen
- Zucchini
- Romano cheese
- Cracked Black Pepper – optional
Step by Step Instructions
For exact measurements check out the recipe card below. These steps will explain what’s involved in making this delicious Pasta and Veggies recipe!
Step 1. Bring a pot of water to a boil and cook pasta according to package instructions. Reserve some pasta water, then drain and set aside.
Step 2. Meanwhile, in a large saute pan, heat olive oil over medium-low heat and add the sliced garlic. Saute the garlic for 2 minutes, until fragrant.
Cooking Tip: For a more garlicky flavor, you can mince the garlic. For more subtle flavor, slice the cloves.
Step 3. Add in the sliced zucchini and stir so that the zucchini slices get coated with the olive oil. Cover and cook over medium heat for 5 to 10 minutes until they start to get soft.
Step 4. Add the broccoli and stir so that it is also coated with olive oil. Add a small dash of water to start the steaming process. Cover and cook for 10 minutes.
Step 5. Once the broccoli and zucchini are “fork-tender” (or however soft you like them), add in the drained pasta.
Step 6. Give it a good stir to incorporate all the ingredients. Add in a drizzle of olive oil for extra flavor.
Cooking Tip: I have found in my experience that pasta can sometimes get a little dry without a main sauce. This is when you want to use the reserved pasta water if this happens to you. It helps loosen up the pasta.
Step 7. Top with the Romano cheese and mix in or offer it for everyone to add it individually. I like to do both.
Recipe Video
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Recipe Tips & Modifications
For modification ideas try any of the following:
- Add additional vegetables such as peas, spinach, asparagus or tomatoes.
- Use red pepper flakes to add extra heat.
- Incorporate some herbs such as fresh basil leaves for a nice touch.
What to Serve this with
Fried cauliflower cooked in a simple flour batter.
These Italian green beans are delicious, also known as Roma beans. You can find them in your local freezer or grow them in your own garden.
Simple side salad helps round out this dish.
Love Zucchini? Try These Zucchini Dishes
Here are a few more zucchini recipes you might like. For even more options check out these Italian zucchini dishes.
Swap your pasta with zoodles for this healthy alternative!
Zucchini bruschetta is a fun option for people who want to use up their zucchini for parties.
This zucchini side dish uses sliced zucchini sauteed with olive oil and garlic.
Pasta with Zucchini and Broccoli Recipe Card
Pasta with Zucchini and Broccoli
Ingredients
- 2 cups pasta farfalle, penne, etc.
- 3 Tbsp extra virgin olive oil
- 2 cloves garlic sliced thin
- 1 large zucchini sliced in half moons (about 1.5 cups)
- 1 head broccoli cut into small florets (about 3 cups)
- 1/4 cup Romano cheese grated
Instructions
- Bring a pot of water to a boil and cook pasta according to package instructions. Reserve some pasta water, then drain and set aside.2 cups pasta
- Meanwhile, in a large saute pan, heat olive oil over medium-low heat and add the sliced garlic. Saute the garlic for 2 minutes, until fragrant.3 Tbsp extra virgin olive oil, 2 cloves garlic
- Add in the sliced zucchini and stir so that the zucchini slices get coated with the olive oil. Cover and cook over medium heat for 5 minutes.1 large zucchini
- Add the broccoli and stir so that it is also coated with olive oil. Add a small dash of water to start the steaming process. Cover and cook for 10 minutes.1 head broccoli
- Once the broccoli and zucchini are “fork-tender” (or however soft you like them), add in the drained pasta.
- Give it a good stir to incorporate all the ingredients. Add in a drizzle of olive oil for extra flavor.
- Top with the Romano cheese and mix in or offer it for everyone to add it individually. I like to do both.1/4 cup Romano cheese
Video
Notes
- Adjust quantities to suit tastes
- You can also use frozen broccoli, just thaw it first before adding to the pan.
Nutrition
I hope you’ve enjoyed this recipe! If you’ve tried it and made any changes to make it your own (or kept it all the same), let me know in the comments below!
Liz
Great idea to mix powerful veggies with pasta. I added dairy free butter (dairy allergy) and some grill chicken. It was delicious!
I am so glad you liked it!