Traditional Zucchini Pasta

Traditional Zucchini Pasta
Servings: 4 Prep 10 mins Cook 10 mins


  • 2 pounds zucchini, sliced into 1/4-inch discs
  • 4 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely sliced
  • 4 fresh basil leaves, torn
  • 1 pound penne pasta, cooked and drained
  • 1 cup smoked Provolone, cut into small cubes
  • 1/2 cup Parmesan cheese, grated

Make It

1. Place zucchini discs into a colander, sprinkle with a pinch of salt and let sit for 5 to 10 minutes to drain excess liquid.

2. Add olive oil and garlic to large saucepan. Cook over low flame until garlic is golden brown. Stir in zucchini, basil and a pinch of salt. Cover and let simmer for 5 minutes.

3. Add cooked pasta to the saucepan. Stir well and cook over low heat until warmed through. Stir in Provolone.

4. Remove from heat, sprinkle with Parmesan cheese and serve.