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  • Writer's pictureOlivia Noceda

30 minute zucchini pasta

prob the best pasta i’ve made this summer. sauce hides alll the veggies. easily made vegan/gf and so, so, sooo good. recipe inspiration comes from The Modern Proper.


2 zucchini

1 large shallot

4-5 cloves garlic

1/2 cup coconut milk

1/2 lemon, juiced

handful of spinach

handful of basil

fresh parmesan cheese (or vegan!)

pasta of choice

salt, pepper, olive oil


cook pasta and save 1c pasta water, set aside.

dice your zucchini + finely chop shallot/garlic. add olive oil to a skillet - when hot, cook shallots and zucchini until soft. add garlic for another minute or so, and then pour in coconut milk. quickly add in basil + spinach. mix until softened/combined. add salt + pepper to taste.

add everything to a blender + pasta water. i started with 1/4c of pasta water because i didn’t want mine to be too runny, so user discretion advised! blend + add green sauce back to skillet on low heat. add some fresh parm, more salt & pepper, and juice of 1/2 lemon.

add in your pasta. mix, add more parm/basil on top. enjoy! </aside>

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