Servings: four. (serving size, 2-1/4 cups)
This go-to summer meal is simple, fresh, and full of flavor. It takes advantage of the bounty of zucchini and leaves it to the herbs to deliver the freshness of the season right to the plate—no cream or butter required.
Perfect alongside Marinated Tomatoes with Pickled Red Onions & Gorgonzola.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
So simple and so delicious! And with the fresh herbs it smells absolutely amazing! I'll definitely make again in future, maybe with more zucchini and less pasta to make it a bit lighter. I used about half the oil, that was definitely enough.
Loved this! Made it as a plain quick weeknight dinner to use up some zucchini and was not expecting much. It surprised me and I will definitely make it again.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?