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Summer Pasta with Zucchini

  • Author: Seonkyoung Longest
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3 1x


  • 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


  1. 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.
  2. 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. 
  3. 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!