Hey everyone, Jason Griffith here from Chef Maniac! As the days get longer and the farmers markets burst with fresh produce, my kitchen naturally shifts to lighter, brighter meals. And nothing says “spring” quite like fresh zucchini. Today, I’m thrilled to share a recipe that’s become a fast favorite: Zucchini Pasta with Spring Veggies. It’s a vibrant, incredibly flavorful dish that’s light enough for warmer evenings but still completely satisfying.

Why I Love This Recipe

This recipe is a game-changer for so many reasons. First, it’s a fantastic way to enjoy “pasta” without the heavy feeling, thanks to the wonderful zucchini noodles. It’s naturally gluten-friendly and loaded with fresh vegetables, making it incredibly healthy. Plus, it comes together in a flash, making it an ideal choice for busy weeknights. The combination of tender zucchini, crisp spring vegetables, and a light, flavorful sauce is just pure perfection. It truly embodies fresh, seasonal eating at its best.

List of Ingredients

Here’s what you’ll need to create this delightful Zucchini Pasta with Spring Veggies:

• 2 large zucchini, spiralized into noodles (or use pre-packaged zucchini noodles)
• 1 tablespoon olive oil
• 1 shallot, minced (or 1/4 small red onion, minced)
• 2 cloves garlic, minced
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh or frozen green peas
• 1/4 cup vegetable broth
• 2 tablespoons fresh lemon juice
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh basil, chopped
• Salt and freshly ground black pepper to taste
• Optional: Cooked protein like grilled chicken or shrimp

Swaps and Notes

• Zucchini: A spiralizer is best for creating long, uniform noodles, but you can also use a vegetable peeler to make wide ribbons, or simply thinly slice the zucchini. Pre-packaged zucchini noodles are a great shortcut.
• Vegetables: Feel free to swap in other quick-cooking spring vegetables like snap peas, spinach, or thinly sliced radishes. In the fall, you could adapt this with mushrooms or bell peppers.
• Cheese: Pecorino Romano cheese can be used instead of Parmesan for a sharper flavor. For a dairy-free version, omit the cheese or use a nutritional yeast blend.
• Broth: Chicken broth can be used in place of vegetable broth if you prefer.
• Lemon: Don’t skip the fresh lemon juice – it truly brightens all the flavors!
• Protein Boost: To make this a more substantial meal, add cooked grilled chicken, sautéed shrimp, or even some crumbled feta or goat cheese at the end.

List of Steps for the Recipe

1. Prepare Zucchini Noodles: If using fresh zucchini, spiralize them into noodles. Place them on a few layers of paper towels and lightly salt them. Let them sit for 10-15 minutes to draw out excess moisture, then gently blot dry. This helps prevent a watery sauce.
2. Sauté Aromatics: Heat the olive oil in a large skillet or non-stick pan over medium heat. Add the minced shallot (or onion) and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Spring Veggies: Add the asparagus pieces, cherry tomatoes, and green peas to the skillet. Sauté for 3-5 minutes, stirring occasionally, until the asparagus is tender-crisp and the tomatoes begin to soften slightly.
4. Deglaze & Simmer: Pour in the vegetable broth and fresh lemon juice. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes.
5. Add Zucchini Noodles: Add the prepared zucchini noodles to the skillet. Using tongs, toss the noodles with the vegetables and sauce for just 1-2 minutes. You want the noodles to warm through and slightly soften, but still retain a bit of their bite. Be careful not to overcook, as they can become mushy quickly.
6. Finish & Serve: Remove the skillet from the heat. Stir in the grated Parmesan cheese and fresh basil. Season with salt and freshly ground black pepper to taste. Serve immediately, topped with extra Parmesan if desired.

Tips for Success

• Don’t Overcook Zucchini: Zucchini noodles cook very, very quickly. A minute or two in the hot pan is usually all it takes. Overcooked zucchini noodles become watery and limp.
• Drain Zucchini Well: Salting and blotting the zucchini noodles helps remove excess water, which prevents your sauce from becoming diluted.
• Prep Ahead: You can spiralize the zucchini and chop the other vegetables ahead of time, storing them separately in the refrigerator. The sauce comes together so quickly, making it a breeze for last-minute assembly.
• High Heat, Quick Cook: The goal is a quick sauté to get a slight tender-crisp on the veggies before adding the zucchini.

Serving Suggestions and Pairings

This Zucchini Pasta is a fantastic meal on its own, but here are some ideas to round it out:

• Crusty Bread: A slice of warm, crusty bread is perfect for soaking up the delicious light sauce.
• Light Protein: Serve it with a side of grilled chicken or pan-seared scallops for added protein.
• Side Salad: A simple green salad with a light vinaigrette would complement the freshness of the dish.
• Wine Pairing: A crisp Sauvignon Blanc or a dry Rosé would be an excellent pairing.

Storage and Leftover Tips

This dish is truly best enjoyed fresh. Zucchini noodles tend to release water and become softer upon sitting, so leftovers can be a bit watery. If you do have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Reheat gently in a skillet over low heat, or enjoy cold if you don’t mind the softer texture.

More Recipes You Will Love

If you appreciate easy, flavorful, and often healthier meals like this Zucchini Pasta, then you’ll definitely want to explore some of my other kitchen favorites:

• For a truly comforting classic, you can’t go wrong with my Classic Spaghetti Recipe with Homemade Sauce.
• If you love quick dinners packed with Southern flavor, check out my Tomato Skillet with Okra and Sausage.
• For another fantastic one-pan dinner that’s always a hit, my Mexican Chicken and Rice Casserole is a lifesaver on busy nights.
• And if you’re looking for ultimate comfort food made fast, don’t miss my Instant Pot Lasagna.
• Feeling adventurous? Dive into a bowl of my incredibly comforting Cajun Chicken Sausage Gumbo.

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Final Thoughts

This Zucchini Pasta with Spring Veggies is a testament to how simple, seasonal ingredients can create an incredibly satisfying and delicious meal. It’s light, vibrant, and a fantastic way to embrace fresh produce. Give it a try – you might just find yourself swapping out traditional pasta more often than you think!

What are your favorite ways to use fresh zucchini in your cooking? I’d love to hear your ideas in the comments below! And for more delicious, easy recipes, be sure to follow Chef Maniac.