Mediterranean Pasta with Zucchini

This creamy pasta is bursting with Mediterranean flavours of sun-dried tomatoes, olives, capers, garlic basil and zucchini cooked to golden perfection. Delicious vegetarian pasta dinner that doesn’t lack anything!

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Servings: 4-6


1 lbs pasta spirali, rigatoni or any other short pasta
1 tbsp extra virgin olive oil
2 zucchini- medium quartered and sliced 1/2″ thick
2-3 cloves of garlic minced
15g/1/3 cup chopped sun-dried tomatoes
80g/1/3 cup Kalamata olives
2 tbsp capers
250ml/1 cup double/heavy cream
50g/1/2 cup Parmesan cheese freshly grated
125ml/1/2 cup stock
6 leaves fresh basil, slices
2 sprigs fresh parsley chopped
3 tbsp sun-dried tomato pesto or tomato paste


  1. Set a large pot of water on a stove, bring to a boil, add salt and pasta and cook according to package instructions.
  2. While the pasta is cooking, heat the olive oil in a large pan and cook seasoned with salt sliced zucchini until lightly golden on both sides. Remove zucchini to a separate plate. READ MORE

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