Zuchini & Basil Pasta

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 428.2
  • Total Fat: 17.6 g
  • Cholesterol: 4.0 mg
  • Sodium: 105.7 mg
  • Total Carbs: 51.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 10.3 g

View full nutritional breakdown of Zuchini & Basil Pasta calories by ingredient
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Recipe is from "Student Vegetarian Cookbook"

Recipe is from "Student Vegetarian Cookbook"


Number of Servings: 1


    3/4 Cup Rotini (or 1 serving another pasta)

    1 Cup Sliced Zuchini
    1 Tbls Olive Oil
    3 tsp Minced Garlic or 3 Garlic Cloves Finely chopped
    1/4 tsp dried Basil

    2 tsp Lemon Juice

    Grated Parmesan


Start by boiling the water for the noodles.

While the water is boiling, cut the zuchini into slices. Not too thick, but not too thin.

Once the water is boiling, cook the noodles. A couple minutes in, heat up the olive oil, garlic, and basil.

Once the seasonings are hot, add the zuchini. Cook until the zuchini starts to turn brown, (about 5mins) add the lemon juice. Continue cooking until zuchini reaches cooked and/or the noodles are done.

Put the noodles on a plate or in a bowl, top with the zuchini and parmesan.


Number of Servings: 1

Recipe submitted by SparkPeople user TALI.JOY.

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Member Ratings For This Recipe

  • Very Good
    This was really good...I used whole wheat pasta and 1/2 tbs olive oil. Next time I'll only use 2 garlic cloves :) Thanks for sharing - 8/3/10

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  • Incredible!
    This rocks! I also added tomatoes, a dash or two of pepper then used half a fresh lemon. Tasted great! My husband loves alfredo and I added just half a cup to his portion (we quadrupled the serving size) . - 8/27/09

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  • Delicious! I added sliced mushrooms and chopped onions to the mix - 6/29/09

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  • Very Good
    I modified this a bit by adding a couple ounces of broiled chicken breast and a fresh tomato, diced. Regardless, this is amazingly good, particularly since I've always thought I didn't like zucchini! Thank you for submitting it. I will definitely make this again. - 2/11/09

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