Whether you’ve got extra zucchini or are just in need of a quick and easy summer meal, this one-pot zucchini pasta recipe is what you need. It calls for only a handful of ingredients—featuring pasta, zucchini, garlic, thyme, basil, and Parmesan—and comes together in under 30 minutes.

There’s no better time to eat zucchini than in summer when it’s in-season and overflowing gardens and farmers market stalls. When shopping, choose firm, smooth squash that feel heavy for their size and are free of blemishes and brown spots.

How to make Penne with Zucchini

Ingredients

• 2 lbs zucchini about 3 medium squash
• 1 teaspoon Sea Salt
• 16 ounces penne pasta 1lb, use gluten free if desired
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 6 cloves garlic
• 1 tablespoon fresh thyme if using dried thyme, cut amount to 1 teaspoon
• 2 tablespoons fresh basil
• ½ cup parmesan cheese

Directions

1. Wash zucchini and trim ends.  Slice zucchini into matchsticks. Place on a baking sheet or plate covered with a paper towel. Salt the zucchini, and allow zucchini to rest for 1 hour (resting is optional). Drain off zucchini with paper towel to wick away excess moisture.
2. Cook penne according to package instructions. Drain and set aside.
3. In a large pan, add the butter and olive oil, and heat over medium low heat until butter has melted. Add the garlic and thyme and stir until garlic has browned slightly at the edges. Add the zucchini and toss well to combine. Cook over medium heat for 7 to 8 minutes until zucchini is tender.
4. Toss pasta with the zucchini sauce. Stir in fresh basil and parmesan cheese before serving.
5. Serve immediately, sprinkling additional parmesan cheese to garnish.

Variations

• Switch up the squash: Use another mild summer squash like crookneck, straightneck, or yellow zucchini instead. It’ll become just as tender when drained and combined with the hot pasta.
• Add herbs or lemon: After stirring in the final ingredients, add some mint, or parsley for a fresh note. Some lemon zest and a squeeze of juice would also provide a welcomed burst of brightness.
• Change up the cheese: In place of Parmesan, use pecorino Romano cheese, which is a tad sharper and saltier, or stir in a few tablespoons of goat cheese for a creamier consistency and a touch of tang.