Cassie DeNisco

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My Zucchini Pasta Recipe!

I stumbled upon this recipe when I unused Zucchini in my fridge. I was craving pasta and ended up with this delicious summer zucchini pasta recipe.

This pasta is so light and tastes so fresh because you’re really using in season veggies. You can also swap out the protein to your liking but I found the sausage just really makes this great!

zucchini pasta recipe

Ingredients

1 pound rigatoni pasta

2-3 small zucchini diced

1 cup grape tomatoes diced

4 Italian sausages (I slice them open and discard the casing)

olive oil

1 tbsp garlic

red pepper flakes

salt/pepper

parmesan cheese (I used vegan)

Directions

  1. Fill a large pot of with water and boil it to cook your pasta. Follow the directions on the pasta box to cook.
  2. In a sauté pan, add a little olive oil then the ground sausage. Cook until lightly browned (no pink).
  3. Add in minced garlic, diced zucchini and diced tomatoes. Cook until zucchini is soft and tomatoes start to burst open. Sometimes I put the lid on my pan to help steam everything quicker.
  4. Once the veggies are soft, drain your pasta but save 1 cup of the water. Add pasta and pasta water to the veggie pot.
  5. Mix well and add salt and pepper to taste.
  6. Plate pasta and top with cheese and red pepper flakes.

I hope you’ll give this zucchini pasta recipe a try! I absolutely love making this once a week with the in season veggies. It’s literally so delicious and has become a staple in my house. You can even make it without the sausage and it’ll be just as good!

Be sure to check out my other recipes here! And check out my pinterest here for more content!

Cheesy Pesto Pasta Recipe!

I’m super excited to be sharing with you this super yummy cheesy pesto pasta recipe! I’m making a vegan version for myself but you can always use regular cheese for yourself! Pesto is like my go to pasta for summer but adding cheese helps to transition it to a heartier meal for fall!

I’m going to share with you my 3 ingredient pesto recipe that I use to create this delicious dish! It’s so easy and you can make it to freeze too! I recommend getting a basil plant if you do like pesto because it ends up being cheaper and you have it for so many recipes!

cheesy pesto pasta

Ingredients

Handful of Fresh basil

2 tablespoons minced garlic

1 tablespoon olive oil

1 pound of pasta

Myokos Vegan Mozzarella cheese

1/2 cup sliced grape tomatoes

Directions

  1. Boil water and cook pasta according to the box. Once finished, drain water and add a little olive oil so it doesn’t stick together.
  2. To make the pesto, add a handful of basil, minced garlic and olive oil to a mini chopper and blend. You can make this thinner or thicker depending on how you like your pesto.
  3. Shred vegan mozzarella and then add pesto and mozzarella back to the pasta pot with the pasta. Mix until the cheese is a little melted.
  4. Plate pasta with sliced grape tomatoes on top and enjoy!

As you can see, my cheesy pesto pasta recipe is seriously that easy! I am so obsessed with how good this dish is. This is a great fresh recipe for this transitional time from summer to fall too! I love that it’s still light from the pesto but the cheese really makes it more decadent!

If you love this recipe, check out more of my recipes here! Also, I’ve been posting a lot of idea pin recipes on Pinterest so follow me there too!