Pasta With Zucchini & Basil | Cook for Your Life
Spaghetti With Zucchini and Basil- cook for your life- anti-cancer recipes

Pasta With Zucchini & Basil

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4 out of 5 stars (based on 45 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

In the late summer and early fall, zucchinis come into their own at farmers’ markets, as do aromatic fresh herbs such as basil.

Here’s a quick, easy recipe based on the classic pomodoro basilico pasta....


  • 8 ounces whole-wheat pasta
  • 3 tablespoon olive oil
  • 1 clove garlic, finely sliced
  • 1 pound zucchini, topped and tailed, deseeded,  small dice
  • 1 cup tomato sauce, store-bought or try our Quick Tomato Sauce
  • 1 tablespoon freshly grated Parmesan cheese (optional)
  • 1 cup torn basil leaves
  • Sea salt, to taste
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Nutrition Facts


332 cals


12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g


50 g


5 g


2 g


12 g


583 mg


  1. Bring water for the pasta to a boil, then add salt.  Once boiling again, add spagettini and cook for about 5 minutes or 1 minute less than given on package.  Reserve 1 cup of the pasta cooking liquid and drain.
  2. While the pasta is cooking, heat the olive oil in a wide sauté pan or wok. Add the sliced garlic and fry gently over medium-high heat until it starts to color. Add the zucchini and sauté until they start to soften and color.
  3. Add the tomato sauce. If the pan looks a little dry, add water from the pasta pot to it, ¼ cup at a time.
  4. Just before the pasta is done, add the grated cheese to the zucchini. Mix well and cook for a minute. Taste for salt.
  5. Add the basil to the sauce, stir to mix, then add the pasta. Toss together and cook for 1 minute more, adding the reserved water if needed. It''s ready! Serve with extra cheese if desired.

Chef Tips

Tear delicate basil leaves into pieces instead of chopping them to bring out the oils. If you are in chemo, add them in step 4.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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