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.

Pan with the Mediterranean pasta with zucchini

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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!

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!

Close up of Mediterranean pasta with zucchini with a serving spoon

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.

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