Fabulous Zucchini Pasta

    1 hour 35 minutes

    This is a great way to serve your zucchini, fresh from the vegetable garden. However, you could always add other vegetables, or replace with other vegetables that are in season.

    23 people made this

    Serves: 4 

    • 1/4 cup (60ml) olive oil
    • 1/2 medium onion, finely chopped
    • 3 cloves garlic, minced
    • 1 large zucchini, peeled and cubed
    • 1 (410g) tin tomato puree
    • 2 cups (500ml) water
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/4 teaspoon chilli flakes
    • 1/2 cup (125g) white sugar
    • 230g uncooked pasta shells
    • 1/4 cup (30g) Romano or Pecorino cheese, grated

    Preparation:15min  ›  Cook:1hour20min  ›  Ready in:1hour35min 

    1. Heat the olive oil in a saucepan over medium heat. Stir in the onion and garlic, cook until tender. Mix in zucchini and coat in the olive oil. Pour in tomato puree and water. Season with oregano, basil and chilli. Dissolve sugar in the sauce. Reduce heat to low, and simmer 1 hour, stirring occasionally.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. In a large bowl, mix sauce and cooked past shells. Top with cheese to serve.

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    Reviews in English (22)


    I loved this dish! I thought it was very easy and healthy! I only made a few changes....... I added more garlic because my husband and I love it!! I also added fresh mushrooms and a can of diced tomatoes (drained). I used rigatoni instead of shells because thats all I had. I also only used 1/4 cup of sugar due to what others had stated. I simmered it for 1 hr like the recipe said and it turned out wonderful! Iadded low fat parm cheese and that topped it off!!! Great dish I will make again!! PS this dish is just as good the next day! (and I am not a "left-overs" type of girl!! Yum!  -  28 Jul 2008  (Review from Allrecipes USA and Canada)


    This recipe came out pretty good! I only used 1 Tbsp of olive oil, omitted the sugar and the water. There is no reason to add water here, it's much better a nice and thick sauce. I also added some fresh tomatoes, basil and cooked for only 30 minutes because I wanted the vegetables nice and tender. Served over whole wheat pasta shells. Next time I want to try a little more "cheesy", some mozzarella and extra Romano. Thanks for the recipe I will definitely make this again!  -  21 Oct 2010  (Review from Allrecipes USA and Canada)


    I decided to make this in an attempt to use up some extra Zucchini we had and wow, I am impressed! Very simple to make and very, very delicious. I didn't add the sugar and only let it simmer for roughly 30 minutes and it came out great. Will definitely be making this again!  -  28 Jun 2009  (Review from Allrecipes USA and Canada)