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This recipe courtesy of Cooking Matters®

One dish meal using healthy zucchini to create a satisfying sauce
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Mains & Sides
Servings: 6 2/3 cup servings


  • Box grater
  • Colander
  • Cutting board
  • Knife
  • Large bowl
  • Large pot
  • Large skillet
  • Measuring cups
  • Measuring spoons
  • Mixing spoon


  • 2 cups whole wheat bow tie pasta
  • 1 small clove garlic
  • 2 medium zucchini 10 ounces by weight, about 2/3 of a pound
  • 1 Tablespoon canola oil
  • ½ cup Parmesan cheese grated
  • ¼ teaspoon salt Pinch ground black pepper


  • Cook pasta according to package instructions. Prepare zucchini sauce while pasta is cooks.
  • Peel and mince garlic.
  • Rinse and grate zucchini. Measure 2 cups grated zucchini.
  • In a large skillet over medium heat, heat oil. Add zucchini and minced garlic. Cook until mixture softens and zucchini yields some liquid, about 5 minutes.
  • Drain pasta, reserving ½ cup cooking liquid.
  • Add 1-2 teaspoons cooking liquid to zucchini mixture. Add drained pasta. Stir, coating pasta evenly with sauce. Add more pasta water as needed.
  • Transfer pasta to large bowl for serving. Sprinkle with grated Parmesan. Season with salt and pepper. Toss to combine.


  • Use yellow squash in place of the zucchini. Or, use a mix of both.
  • For faster cooking, grate zucchini in advance. Refrigerate until you are ready to cook.
  • Make a simple pasta salad. Mix raw grated zucchini with cooked and cooled pasta, canola oil, mint, basil, or other herbs.
  • Add more veggies in step 4 if you like. Try diced carrots or tomatoes, peas, or corn.
    Try using different pasta shapes.
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