Summer Pasta with Zucchini Recipe, Vegan!
Before the recipe starts, I wanted to give you guys a quick life update! We officially moved to Hawaii about a week ago, we bought our dream farmhouse here in Maui!
A huge life change for us. We’ve been moving every year last four years to find our home. Many places we’ve lived, we loved. We are so grateful we’ve been in such beautiful places. But unfortunately, we didn’t feel “home” from those places. We both love to travel and experiencing different cultures.
We always wanted just to pack and leave whenever we want, wherever we want, how long ever we want, but life hasn’t been that simple for us yet. Last month, we made a dedicated decision, signed paperwork, and closed a house in Maui. 😱🥳
When we went to Hawai’i, we both felt something special about the small islands. We couldn’t stop talking about the magical place and wish we were there every day. That’s when we knew we found our home. 💕
We understand we are guests here and having a Hawaiian address doesn’t make us locals or anything. We respect the culture, land, and people as we always have been with other countries we visited and lived in. We all are very lucky to have the chance to experience Hawai’i and must be respectful.
Oh, and we have new pets! 4 pigs, 7 chickens & 9 ducks. Farm animals were raised as the food here by the previous owner, and we decided to rescue them and have them on our farmland. So glad we could save those beautiful creatures’ lives. We already named a few of them and learning their personalities.❤️
Luckily the house we purchased was fully furnished, so we can comfortably waiting for our stuff to get here next month. The hardest part of moving to Hawaii was bringing our furry baby boys Smokey & Bandit It’s a no joke process!! 🐶🐶 We are so excited about our new journey and can’t wait to take you with us!
Coming back to our summer pasta with zucchini recipe… I LOVE this recipe during summertime, such a great way to eat lots of seasonal summer zucchini (you can absolutely use squash too!)! It takes only 10 minutes to fix this summer pasta, perfect for brunch, quick lunch, or dinner with a glass of white wine! SO GOOD!
I’ve been using zucchini for anything recently, they are so good! You must grab some zucchini next time when you go grocery shopping because there are so many things to do with it and it’s good for your body to eat seasonal veggies.
I know you all love easy quick pasta recipes, because we are all busy living our life beautifully, loving others, and make this world a better place little by little every day. ❤️ This recipe is for you!
Are we ready to jump into the recipe?
Let’s get started!
Bring a large pot of water and add a generous amount of salt. Add 8 oz pasta of your choice into salted boiling water and boil per package instructions but make sure to keep pasta al dente.
I’m using spaghettini (thin spaghetti).
Meanwhile, let’s sauté leek and zucchini!
First, julienne 1 small leek (only white and light green part) or thinly sliced 1 small onion.
Heat a medium to a large skillet over medium-low heat, add 3 tbsp extra virgin olive oil, and leek. (if you’re using regular olive oil, you can increase heat to medium) Sauté leek until it’s softened, about 4 to 5 minutes.
Meanwhile, chop 3 to 4 cloves of garlic and julienne 1 large zucchini. You could also slice zucchini in a half-moon shape if you prefer. It doesn’t have to be perfect, make it look rustic!
Add zucchini, garlic, 1 tsp salt, 1/8 tsp black pepper, and 1/2 tsp red pepper flakes. Adjust red pepper flakes to your liking. Sauté everything together until zucchini is fully cooked, about 5 to 6 minutes.
Add cooked pasta into the skillet, sprinkle 1 tbsp nutritional yeast on top of hot pasta so the pasta will soak up the delicious cheesy flavor. Now, toss everything together, add pasta water as needed. I added about 1/3 cup this time. Adjust to your liking.
Finally, drizzle some more extra virgin olive oil and serve.
Enjoy! This pasta is fantastic with some crispy refreshing white wine!
- 8 oz thin spaghetti or your favorite pasta
- 3 tbsp extra virgin olive oil
- 1 small leek, julienne, or 1 small onion, thinly sliced
- 1 large zucchini, julienne, or half-moon sliced
- 3 to 4 cloves garlic, chopped
- 1 tsp salt
- 1/8 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 tbsp nutritional yeast
- Bring a large pot of water and add a generous amount of salt. Boil per package instructions but make sure to keep pasta al dente.
- Meanwhile, let’s sauté leek and zucchini!
Heat a medium to a large skillet over medium-low heat, add extra virgin olive oil, and leek. (if you’re using regular olive oil, you can increase heat to medium) Sauté leek until it’s softened, about 4 to 5 minutes. Add zucchini, garlic, salt, pepper, and red pepper flakes. Sauté everything together until zucchini is fully cooked, about 5 to 6 minutes.
- Add cooked pasta into pan, sprinkle nutritional yeast on top of hot pasta so pasta will soak up delicious cheesy flavor. Now, toss everything together, add pasta water as needed. I added 1/3 cup this day. Adjust to your liking. Finally, drizzle some more extra virgin olive oil and serve. Enjoy! This pasta is fantastic with some refreshing white wine!