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Zucchini Pasta

4 serves

5 minutes

Cooking Time:
10 minutes


• 2 medium Del Monte® green zucchini (about 1 pound)
• 2 medium Del Monte® yellow zucchini (about 1 pound)
• 3 tbsp light olive oil
• 4 cloves garlic, chopped
• ¼ cup low-sodium chicken broth
• 1 cup diced Del Monte® roma tomatoes
• 1 cup grated Parmesan cheese
• 1/3 cup chopped parsley leaves
• 1 cup thinly sliced basil leaves
• ½ teaspoon fresh ground black pepper
• Salt


1)Slice off ends of zucchini and discard. Using a vegetable peeler, peel the zucchini into thin ribbons. Stop when you see seeds in the middle and turn to the next side. 2)In a pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and chicken broth, raise heat to medium-high and cook until zucchini is tender-crisp, about 3 minutes. 3)Add the tomatoes, Parmesan, parsley, basil, black pepper and toss to combine. Season with salt, to taste. 4)For a heartier main dish, try adding whole wheat pasta.

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