Pasta with Zucchini | CUESA

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Pasta with Zucchini


Sarah Henkin, CUESA’s Market Chef.

This recipe was demonstrated at the FOOD WISE BOOTH on June 30, 2009.


¼ cup plus 3 tablespoons olive oil
1 clove garlic
1 teaspoon red pepper flakes
½ cup bread crumbs
1 pound zucchini or summer squash or mixture of the two, cut into large chunks
1 pound farfalle or penne pasta
½ pint sungold tomatoes
¼ pound feta cheese, crumbled
3-4 stems basil, leaves thinly sliced


  1. Put a large pot of salted water on to boil. Heat ¼ cup olive oil in a frying pan over medium-high heat. Add the garlic clove and gently fry until it begins to turn golden brown, remove from the oil. Add the pepper flakes and bread crumbs and cook while stirring until bread crumbs are toasted. Remove bread crumbs from pan and set aside.

  2. In the same pan, add more olive oil and heat until shimmery and add zucchini or squash and fry on one side until golden brown, turn and repeat on the other side. Remove from pan onto paper towel to drain the oil.
  3. Once water is boiling cook the pasta according to directions on box and drain well. Add zucchini back to the pan along with tomatoes, cook gently until tomatoes just start to burst, add pasta toss to fully incorporate. Mix in feta cheese, top with bread crumbs and basil. Garnish with more pepper flakes and olive oil as desired.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »