Spaghetti with Zucchini and Squash

This vibrant vegetarian pasta is perfect for summer.


Spaghetti with Zucchini and Squash



Prep Time

10 minutes

Cook Time

10 minutes


Giada De Laurentiis

Image of Spaghetti with Zucchini and Squash



  1. This recipe originally appeared on Giada Entertains: Family-Style Sunday Dinner.
  2. Bring a large pot of water to a boil, season well with salt. Add the pasta and stir to prevent sticking.
  3. Meanwhile, heat a large skillet over medium-high heat. Add the oil, pepper flakes, garlic, shallots and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes. Add the zucchini and yellow squash and season with 1 teaspoon salt. Toss well to coat in the flavors and cook another 3 minutes.
  4. Using a pair of tongs, check the pasta. If it is just under al dente, it is ready to transfer. Using the tongs or a pasta fork, transfer the pasta from the water directly to the skillet with the squash and toss well to coat. Add the lemon zest and juice and 1/2 cup of the pasta water and toss well. Sprinkle with the arugula and toss to wilt slightly. Finish with the ricotta salata and a drizzle of olive oil before serving.
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2 reviews & comments

  • Author's avatar image

    Thanks Giada for this delicious recipe! It is so good!! I didn’t know what to use to get long thin zucchini strands so I used a vegetable peeler. It turned out great! 😋

  • Author's avatar image
    Beth Aldaher

    This was delicious!! I added fresh basil at the end. So tasty

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