Zucchini Parmesan Pasta

Zucchini Parmesan Pasta

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An easy, summery zucchini Parmesan pasta is the meal you need on rotation as the temperatures rise. It’s easy to throw together, and it uses our favorite and abundant summer veggie!

I have to admit that this week has been tough, well, the past couple of weeks have been tough. I got through it, but not without feeling a little drained and exhausted. My dinners, in general, have been nothing to write home about because I just haven’t had a lot of energy. We won’t talk about the sad dinner of old cabbage boiled with chickpeas that I ate over instant ramen; no, we won’t go there.

Normally, I would write a long post about this zucchini Parmesan pasta, but perfection is the enemy of done, so I’ll keep this post short and succinct. I’m just too excited to share this one out into the world, and I don’t want the thought of writing a long post to overwhelm me right now.

zucchini Parmesan pasta recipe

Zucchini makes for the best summer pasta sauce

Zucchini pasta sauce is one of my favorite things to eat in the summer, like this vegan lemon-basil zucchini pasta sauce that I made for Exploring Vegan.

This version changes it up and goes in a tangier, cheesier direction. The basic gist is simple:

how to make it

  • Step 1: The sauce starts with cooking cubed zucchini, onion, minced scallion whites and a can of chickpeas in olive oil over moderate heat. You don’t really want to brown or char the zucchini; you just want the water to cook out slowly. I recommend mashing some of the chickpeas as they cook, as this creates a thicker sauce. You’ll finish it up by adding freshly minced parsley and minced scallion greens.
  • Step 2: While the sauce simmers, boil the pasta. I use whole wheat capellini–aka angel hair–but you can use your favorite pasta.
  • Step 3: Make the Dijon-Parmesan paste. To do this, mix together Dijon mustard, lemon juice, freshly minced parsley, and finely grated Parmesan cheese.
  • Step 4: Whisk a little pasta water into the Dijon-Parmesan paste until it becomes smooth.
  • Step 5: Finish it up. Pour the Dijon-Parmesan mixture over the stewed zucchini and chickpeas. Bring to a boil and add the pasta. Add more pasta water as needed until the pasta is well-coated.

That’s it! You need just a few ingredients and a little time, and before you know it, you’ll have a gorgeous vegetarian pasta dinner on the table.

I hope you loved this recipe as much as I did. If you make it, please rate it and comment below to let me know what you think!

zucchini Parmesan pasta recipe

Zucchini Parmesan Pasta

An easy, summery zucchini Parmesan pasta is the meal you need on rotation to make use of summer zucchini!
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive time: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 472kcal


  • 2 tablespoons extra virgin olive oil divided
  • 1 yellow onion, peeled and diced
  • 1 pound zucchini, trimmed and small-diced
  • 4 scallions, trimmed and minced; white and green parts kept separate
  • 14.5-ounce can chickpeas drained and rinsed
  • 1 teaspoon garlic powder
  • 12 ounces capellini
  • ½ cup loosely packed parsley, minced; divided and a pinch reserved for garnish
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • ½ cup finely grated Parmesan cheese, plus more for serving
  • Salt and pepper


Cook the zucchini:

  • Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the onion and zucchini and cook, stirring occasionally, for 5 minutes. Season well with salt and pepper.
  • Add the scallion whites, chickpeas, and garlic powder. Add another pinch of salt and pepper. Cook over medium-low heat for 20–30 minutes, stirring and occasionally mashing the chickpeas as the zucchini cooks down. If needed, add a few splashes of water if the zucchini begins to stick. Adjust the heat as needed if the zucchini cooks down too quickly.
  • Add the scallion greens and half the minced parsley to the zucchini and simmer for 5 minutes. Taste and add salt and pepper. Mashing a few chickpeas will create a paste-like consistency in the pot.

Make the pasta:

  • Bring a large pot of generously salted water to a boil as the zucchini cooks. Add the pasta and cook according to the package instructions. Scoop out ¾ cup of pasta water and set it aside. Drain the pasta.

Make the Dijon-Parmesan mixture:

  • Combine the rest of the parsley with the lemon juice, Dijon mustard, and Parmesan cheese. Add 1 tablespoon extra virgin olive oil and whisk until a smooth paste forms. Add a few shakes of black pepper to taste.

Finish the pasta sauce:

  • Add ¼ cup of the pasta water to the Dijon-Parmesan mixture and whisk until smooth.
  • Pour the mixture over the cooked zucchini and chickpeas and bring to a boil. Reduce the heat to low and stir to combine for 2–3 minutes until the sauce thickens.
  • Add the cooked pasta and toss to coat, adding the remaining pasta cooking water as needed to thin the sauce out.

To serve:

  • Spoon the zucchini Parmesan pasta onto a large serving platter. If desired, serve with more minced parsley and freshly grated Parmesan cheese on top. Enjoy!


Calories: 472kcal | Carbohydrates: 73g | Protein: 18g | Fat: 12g | Sodium: 232mg | Fiber: 5g | Sugar: 7g | Vitamin C: 29mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!


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