What to Cook With Zucchini and Pasta

Zucchini and pasta is summer's answer to "the garden won't stop." But zucchini is 95% water, and water is the enemy of good pasta. Handle that one problem and the pair is excellent.

The water problem

Raw zucchini tossed into pasta steams everything into sogginess. The fix: salt sliced zucchini 10 minutes ahead and pat dry, or sear it hard in a hot pan before it meets the pasta. You want golden-brown edges, not steamed mush. This single step is the difference between great and gloomy.

Three sauces

• Garlic-oil with chili → the minimalist classic. Seared zucchini + garlic + chili flakes + parmesan.
• Lemon-herb → lemon zest and juice, basil or mint, parmesan. Bright and summery.
• Quick tomato → canned tomatoes simmered 10 minutes; the acidity handles any remaining wateriness.

When they're huge

Oversized zucchini — the baseball bats — are watery and seedy. Halve them, scoop the seeds, and roast; or grate them into the sauce where they melt away. The small ones are for searing; the big ones are for hiding.

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More summer pastas: pasta and vegetables · sausage and pasta