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+ servings
Two bowls of pasta with zucchini.

Pasta with Zucchini, Walnuts and Raisins

This is the perfect recipe to use up some surplus summer zucchini! It's so easy and the raisins add a nice sweetness and the walnuts add some crunch! Meatless Mondays just got a whole lot easier!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 662kcal


  • 12 ounces dried pasta
  • 3 tbsp extra virgin olive oil
  • 1/2 cup walnuts coarsely chopped
  • 4 cloves garlic thinly sliced
  • 2 1/2 pounds zucchini thinly sliced in half moons (about 6 cups)
  • 3/4 cup raisins
  • salt and pepper
  • 1/4 cup Parmesan cheese freshly grated


  • Cook the pasta according to directions. Drain and reserve a cup of the cooking water.
  • While pasta is cooking heat the oil in a skillet over medium high heat. Add the walnuts and cook for a couple of minutes or until they are starting to brown. Add the garlic and cook until fragrant, about a minute.
  • Add the zucchini, raisins and salt and pepper to the skillet. Cook until the zucchini is just tender - about 4-5 minutes.
  • Add the drained pasta to the zucchini and stir to combine. If you want it a little more moist, you can add some of the pasta water. Taste and adjust the seasoning.
  • Serve with grated parmesan cheese and fresh ground black pepper.



You could make it spicy by adding red pepper flakes or dicing a hot pepper.
Change the flavor profile with some fresh or dried herbs like rosemary or thyme.
Add some other vegetables like onions or tomatoes.
If you're not going meatless, add some cooked chicken or cook some diced boneless, skinless chicken in the oil before adding the walnuts.


Calories: 662kcal | Carbohydrates: 97g | Protein: 20g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 137mg | Potassium: 1230mg | Fiber: 8g | Sugar: 10g | Vitamin A: 616IU | Vitamin C: 53mg | Calcium: 165mg | Iron: 3mg