Zucchini and Squash Pasta

Zucchini Vs. Yellow Squash

This tasty orecchiette pasta recipe uses zucchini (or courgette for everyone over the pond) and yellow squash. The main reason I love to include both of these summer squash varieties in the same recipe is for their distinctive colors and because they work together like a match made in heaven. In addition, both are mild in flavor and hold a hint of sweetness.

The most significant difference between zucchini and yellow squash is the shape, and the yellow squash contains more seeds.

What is Orecchiette?

We all have our favorite pasta shape of the classics, such as spaghetti or fusilli, but why not give Orecchiette a try! Orecchiette is a small round pasta with a concave shape (a little like a hat for your thumb!), making the edges slightly thicker. This shape originates from southern Italy, where the term orecchiette means ‘little ears’, and if that isn’t cute enough to get you to try some orecchiette recipes, I don’t know what is!

What Pasta Can Replace Orecchiette?

Although orecchiette is a popular pasta shape, you can swap it for another pasta variety such as penne or farfalle (bow) pasta if you have trouble finding this type.

Other Ingredient Variations

It’s so easy to switch up your dishes for the season by swapping out the herbs. This zucchini and squash orecchiette recipe uses basil. However, you could swap it out for rosemary or thyme for a more autumnal herb or mint for a fresh spring taste.

You may also wish to add additional vegetables or variations to this zucchini and squash with pasta such as eggplant, butternut squash, cucumber, bell peppers, pumpkin, broccoli, or other squash variety. Most veggies that have a firm shape will be delicious in this recipe to compliment the softer texture from the pasta.

Zucchini and Squash Pasta Nutrition Information 

One of the star ingredients in this orecchiette pasta recipe is, of course, the Zucchini. Not only is zucchini delicious for its texture and flavor, but it is also jam-packed with essential nutrients. Firstly it contains lots of vitamins A and C, which are fantastic for fighting the common cold in the winter. Secondly, squashes are high in Manganese, which helps your body with a whole host of processes, including maintaining a healthy metabolism and improving bone health. Another notable nutrient in zucchini is Potassium, which is great for aiding nerve and muscle function.

And would you believe that even the white wine in this recipe holds some nutritional benefits? As this recipe only uses a small amount of white wine and the alcohol content will evaporate when you heat it, a small portion of white wine can provide several antioxidants that can help your body fight free radicals.

Vegan Parmesan Cheese?!

If you are new to veganism or just haven’t tried vegan Parmesan cheese yet, you might feel a little stumped about where to find this ingredient and even what the heck it is made from.

My go-to brand for vegan Parmesan cheese is Violife for their coconut oil-based cheese. This vegan Parmesan is remarkably similar in texture to dairy-based hard cheeses, meaning it grates beautifully into tiny ringlets on top of your pasta with squash and zucchini, and it has that distinctive nutty, sharp taste.

INGREDIENTS

  • 8 ounces orecchiette pasta
  • 3 tablespoons vegan butter
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • ½ cup onion, diced small
  • ¼ cup white wine
  • 2 tablespoons lemon juice, fresh squeezed
  • 1 medium zucchini, diced into cubes
  • 1 medium yellow squash, diced into cubes
  • 1.5 cup cherry tomatoes, halved
  • 5 basil leaves, chopped
  • 1 cup grated vegan parmesan cheese
  • Salt and pepper to taste

METHOD

  1. Cook the pasta according to the package. ( Set aside one cup of pasta water )
  2. Drizzle drained pasta with olive oil and set the pasta aside.
  3. In a medium non-stick skillet, add 2 tablespoons of vegan butter and olive oil.
  4. Next, add the minced garlic and onion
  5. Once the onions are translucent and the garlic is fragrant, add the zucchini, squash, and cherry tomatoes. Season with salt, pepper.  Stir well.
  6. Once the veggies begin to soften and brown, deglaze the pan with the white wine and lemon juice.
  7. Cook for 3-4 minutes, and then add the cooked pasta. Toss everything together.
  8. Add the vegan parmesan cheese, 1 tablespoon of vegan butter, and the reserved pasta water. Gently toss until the parmesan cheese and butter are melted.
  9. Top with fresh basil. Extra shaved vegan parmesan cheese and red pepper flakes, optional
Zucchini and Squash Pasta

Zucchini and Squash Orecchiette

Course Main Course

Ingredients
  

  • 8 oz orecchiette pasta
  • 3 tbsp vegan butter
  • 1 tbsp olive oil
  • 3 garlic cloves minced
  • 1/2 cup onion diced
  • 1/4 cup white wine
  • 2 tbsp lemon juice fresh squeezed
  • 1 medium zucchini diced into cubes
  • 1 medium yellow squash diced into cubes
  • 1.5 cup cherry tomatoes halved
  • 5 basil leaves chopped
  • 1 cup  grated vegan parmesan cheese
  • Salt and pepper to taste

Instructions
 

  • Cook the pasta according to the package. ( Set aside one cup of pasta water )
  • Drizzle drained pasta with olive oil and set the pasta aside.
  • In an medium non-stick skillet, add 2 tablespoons of vegan butter and olive oil.
  • Next, add the minced garlic and onion
  • Once the onions are translucent and the garlic is fragrant, add the zucchini, squash, and cherry tomatoes. Season with salt, pepper.  Stir well.
  • Once the veggies begin to soften and brown, deglaze the pan with the white wine and lemon juice.
  • Cook for 3-4 minutes, and then add the cooked pasta. Toss everything together.
  • Add the vegan parmesan cheese, 1 tablespoon of vegan butter, and the reserved pasta water. Gently toss until the parmesan cheese and butter are melted.
  • Top with fresh basil. Extra shaved vegan parmesan cheese and red pepper flakes.