This quick Zucchini Parmesan Pasta is the perfect weeknight dinner—ready in 25 minutes with garlic, olive oil, and thin-sliced zucchini. A light, flavorful favorite!

Add the pasta to the boiling water and cook for 1 minute less than the low end of the package instructions. Reserve 2 cups of the pasta cooking water, then drain the pasta. Immediately return the ...

In the same pot, combine the oil and garlic. Cook over medium, stirring, until the garlic is golden brown, 1 to 2 minutes. Transfer the garlic to a small plate, then add the zucchini to the pot.

Cook, stirring occasionally, until the pancetta is fully crisped and the zucchini is lightly browned, 4 to 6 minutes. Add the pasta and the saffron water to the skillet.

To the zucchini in the pot add the puree, drained pasta, butter, pecorino, basil and another ½ cup reserved pasta water. Cook over medium, tossing, until heated through and the mixture is creamy ...

In a large pot, boil 4 quarts of water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of the cooking water, then drain.

Melt 4 tablespoons of the butter in a large skillet over medium-high. Add zucchini, corn, and salt; cook, stirring occasionally, until zucchini softens and corn starts to brown, 4 to 6 minutes.

In this instance, I decided to give it the parm treatment — combining the squash with tomato sauce, orzo pasta and a combination of cheeses — to turn zucchini into the main attraction.

Cook, stirring occasionally, until the pancetta is fully crisped and the zucchini is lightly browned, 4 to 6 minutes. Add the pasta and the saffron water to the skillet.

While the pasta cooks, in a 12-inch skillet over medium, cook the pancetta and garlic, stirring occasionally, until the pancetta has rendered some of its fat and begins to crisp, about 3 minutes.