Recipe: Zucchini, squash and lemon pasta


Craving Italian food, but want to skip the heavy, traditional sauces that are loaded with calories?

In the recipe below, which contains fresh zucchini and summer squash, you’ll find a new, summery way to enjoy a classic comfort food.

While the dish uses summery ingredients, it is served warm, which makes it enjoyable well into the fall season, too.

Click here to watch a prep video. If you try it out, let us know what you think!



  • 8 ounces bow tie pasta
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 1 medium zucchini, sliced into half rounds
  • 1 medium yellow squash, sliced into half rounds
  • 3 cloves garlic, finely chopped
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 2 tablespoons grated Parmigiano-Reggiano, plus extra for serving (optional)
  • 1/4 cup crumbled feta cheese (optional)
  • Zest of 1/2 lemon
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • Crushed red pepper to taste (optional)



  1. Cook pasta according to package instructions until al dente. Drain the pasta in a colander. Transfer the cooked pasta to a medium bowl and drizzle with 1 teaspoon of the olive oil.
  2. In the same pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the zucchini and squash and cook, stirring occasionally, until it softens, about 5 minutes. Add the garlic and rosemary and stir to combine. Continue to cook until the garlic is fragrant, about 2 minutes.
  3. Add the pasta to the zucchini-squash mixture. Stir to combine and cook until the pasta is heated through. Remove from heat and stir in the Parmigiano-Reggiano (if using), feta, lemon zest, black pepper and salt. Sprinkle with additional Parmigiano-Reggiano or feta if desired and serve hot.

Click here for a printable version.


zucchini lemon pasta