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This creamy pasta is bursting with Mediterranean flavours of sun-dried tomatoes, olives, capers, garlic basil and zucchini cooked to golden perfection. A delicious vegetarian pasta dinner that doesn’t lack anything!
If you like the taste of the Mediterranean, try our Spanish Chicken and Rice with Shrimp aka Paella.
It seems that I accidentally stumbled on another winner while on my unending quest for a quick midweek meal. Do you also call upon pasta recipes when a speedy, unfussy dinner is necessary?
It’s often my go-to solution to all woes and problems. There is a lot of joy to be found in a creamy pasta, especially when they channel the warm sun of the Mediterranean!
Zucchini pasta sauce
This recipe has evolved since I first made it. The original had far less sauce but feedback suggested that a creamier version would really grab your attention.
Good news for all sauce lovers! I listened and updated the recipe featuring a creamy sauce with sun-dried tomato, garlic and basil flavours.
Apart from its delicious flavour this Mediterranean pasta barely takes any time to throw together and even less skill. All the best flavours of summer in one pan. What could be better!
Ingredients
There is a reason why Mediterranean cooking holds a special place in our hearts. The amazing climate and traditions of the region mean there is no shortage of stunning flavour combinations we just can’t get enough of.
The inspiration for this pasta came from a whole range of influences. I wanted to combine some of my favourite ingredients from the region into one spectacular dish.
Kalamata olives, capers, sun-dried tomatoes, basil, parsley, garlic and summer’s favourite zucchini cooked to golden perfection.
Adding protein
Don’t get me wrong this vegetarian Mediterranean pasta is delicious as is. The most surprising thing is that my kids only like pasta out of all ingredients here but they LOVED this vegetarian pasta. Loved, loved, loved it.
However, it could be easily modified for meat lovers. Adding chicken breasts, shrimp or scallops can turn this pasta into a heartier fare.
Cook diced chicken breasts or other protein before the zucchini and remove to a separate place until the sauce is ready. Return it to the sauce when it is simmering.
It is also very easy and quick to do. You can even use already cooked rotisserie chicken from your local supermarket!
Recipe Tips and Notes
- The recipe works best with a short pasta shape. I used spirali, but rigatoni, penne, farfalle or almost anything else you find will be great.
- Cook the pasta until it is al dente, which means it is done when slightly firm. I find it easier to achieve by putting a timer on for one minute less than recommended on the package so it doesn’t overcook. You can always add a bit more time if needed.
- Reserve a cup of pasta water before draining the cooked pasta. This starchy water is perfect if you find the sauce too thick to effectively coat the pasta when tossing. Add a splash at a time until you get the perfect consistency.
- Always taste test your pasta for salt before serving, and add a pinch more if you feel it needs it.
- I chose Kalamata olives because I love their rich, fruity taste. If you can’t find them, black olives are a good substitute.
Serving suggestions
If you are looking to round off this meal, I would suggest reaching for a fresh, flavourful salad to offset the creaminess of the pasta. Try making my Tuscan Panzanella Salad or Caprese Salad!
And Prosciutto Wrapped Creamy Pesto Chicken Parcels will add an elegant touch to your table if you are hosting a dinner party!
Storage and leftovers
Leftovers can be kept in the fridge for up to three days. I don’t recommend freezing pasta as I don’t find that it responds well.
The simplest way to reheat is to use a microwave. Depending on the microwave you are using, it will likely take 2-2.5 minutes.
More Mediterranean recipes
Mediterranean Pasta with Zucchini
Ingredients
- 500 g /1lb pasta, spirali, rigatoni or any other short pasta
- salt
- 1 tbsp This is an affiliate link.extra virgin olive oil
- 2 zucchini- medium, quartered and sliced 1/2″ thick
- 2-3 cloves of garlic, minced
- 15g g / 1/3 cup sun-dried tomatoes, chopped
- 80g g / 1/3 cup Kalamata olives
- 2 tbsp capers
- 250ml/1 cup double/heavy cream
- 50 g / 1/2 cup Parmesan cheese, freshly grated
- 125 ml / 1/2 cup stock
- 6 leaves fresh basil, slices
- 2 sprigs fresh parsley, chopped
- 3 tbsp sun-dried tomato pesto or tomato paste
Instructions
- Set a large pot of water on a stove, bring to a boil, add salt and pasta and cook according to package instructions.
- While the pasta is cooking, heat the olive oil in a large pan and cook seasoned with salt sliced zucchini until lightly golden on both sides. Remove zucchini to a separate plate.
- To the pan add minced garlic, sun-dried tomatoes, kalamata olives and capers and quickly cook over low heat for 20-30 seconds. Then pour in double/heavy cream, Parmesan cheese and stock, fresh basil and parsley, sun-dried tomato paste or tomato paste if using, turn the heat up and bring to a gentle simmer.
- Drain cooked pasta and add directly to the pan with the sauce, add cooked zucchini and toss until the pasta is coated with the sauce. Taste and add more salt if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For my dairy sensitive family members/ what to use instead of heavy cream?
You have a couple of options. You can use chicken or veg stock and Parmesan cheese, which is virtually lactose free due to ageing process it goes through. My son is allergic, so I had to learn all about dairy. Or you can use soya cream. I’ve used both and they work well.
What kind of stock does it require? Chicken? It doesn’t specify. I’m new to all of this.
Hi Lisa, you can use chicken or vegetable stock. It’s a vegetarian dish. I didn’t specify, so people could choose what they like.
Awesome! Making this again and again!
So happy to hear it, Jason! Enjoy!
Excellent flavor, easy to make, ready in minutes!
Thanks so much, Alicia!
We always have leftovers, but not on this dish! Delicious! Thanks Julia!
Amazing!! Thanks for sharing, Jeremy!
Such a quick and tasty recipe! Even my partner who claims not to like courgettes or olives ate it all up! I used a Parmesan alternative to make this easily vegetarian friendly too, will definitely make it again!
Great news, Kat! I am so happy it was approved by all and yes, great reminder about the Parmesan!
Love this, Julia. Such great flavours. I can never have enough quick pasta recipes!
They are definitely time savers for busy evenings. Thank you, Jennifer! 🙂
Perfect weeknight pasta dish, love the sun dried tomatoes!
They are just so versatile and pack quite a punch of flavour. I love using them as well. Sadly, I am on my last pack from Italy.
I want a huge bowl of it right now!))
Go for it! It’s good for you. 😉
Delicious! This is my kind of summer comfort food!
MY thoughts exactly, Crystal! Thank you for stopping by.