Summer Zucchini Pasta

Summer Zucchini Pasta

Savor the last days of summer with this Summer Zucchini Pasta by @healthylittlevittles.

Prep Time: 5 minutes
Total Time: 20 minutes


  • 1 box (8 oz) Ancient Harvest Veggie Rotini
  • 3 tablespoons olive oil
  • 2 small zucchinis (green and yellow or just green), sliced in fourths
  • 1 small onion, chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons vegan ricotta (or may use regular ricotta if not vegan), plus more for garnishing
  • 2 tablespoons lemon juice
  • 1 large handful of arugula
  • salt & pepper, to taste
  • pine nuts, toasted (for garnishing)


  1. Bring 8 cups of water to a boil in a small saucepan.
  2. While the water is heating, heat a large skillet over medium heat and add 2 tablespoons of olive oil.
  3. Add the minced garlic, onion, and zucchini and sautee until the veggies are soft, tossing occasionally.
  4. Cook the Veggie Rotini according to package directions.
  5. While pasta is cooking, turn down the skillet heat to low and add the ricotta and lemon juice to the skillet and stir.
  6. Drain and rinse the noodles and then add to the skillet with the zucchini, toss to combine.
  7. Add the last tablespoon of olive oil and toss.
  8. Sprinkle with salt and pepper.
  9. Remove from heat and add the arugula.
  10. Serve into bowls and then garnish with more ricotta (if desired) and toasted pine nuts.
Servings: 2-3