Carrot Zucchini Pasta

Carrot Zucchini Pasta

If you like a light meal with no meat, this is for you. If you like a little side dish with nutritional and great-tasting vegetables and pasta, this is for you. If you're struggling to meet the nutritional rule-of-thumb "Eat something green and something orange at every meal" this is for you!

This is Carrot Zucchini Pasta - easy to make and super nutritious.

You are going to need the following:

4 cups sliced zucchini (mine are fresh from my garden)
3-4 cups sliced carrots. I like mine julienne but you don't have to cut yours that way
1 cup vegetable broth. I didn't have homemade so I made mine with water and a vegetable broth cube
1 cup freshly grated parmesan cheese
2-3 cloves garlic
1 onion, chopped (optional)
2 Tbsp. Olive Oil
fresh basil and parsley

3 cups Julienne Sliced Carrots

4 cup zucchini

First step is to slice the carrots and zucchini.

I like my garlic sliced or chopped, not grated but you can suit yourself.  Get that ready too.

Put 2 Tbsp. of olive oil in a deep skillet and put on medium heat.

Saute the onion and garlic for about 2 minutes.

Add the carrots and saute another 3 minutes.

Add zucchini and keep sauteeing for another 2 minutes.

Chopped Garlic

Vegetable Stock

Then add the 1 cup of vegetable broth, bring to a boil and simmer for 3-4 minutes

While the mixture is simmering, measure out 4 cups of uncooked pasta. I used rotini but you could use shells or bow-ties.

Put a pot of salted water on to boil then add the pasta and reduce heat to simmer for 10 minutes. Then drain the pasta from the water and set aside.

Saute carrots

Zucchini added to skillet

After your vegetable mix has simmered for the full time (8-12 minutes) add the drained pasta and mix well.


Then add Parmesan cheese, salt and pepper and mix again.
Mix well and add some freshly cut basil and parsley. You're ready to eat!

The original recipe was in  Canadian Living's Best Pasta cookbook