30+ Flavorful Fall Zucchette Pasta Recipes You Need to Try

As the crisp autumn air settles in and the leaves begin to change, it’s time to embrace the comforting flavors of the season.

Fall is the perfect opportunity to explore hearty and vibrant dishes, and what better way to do that than with zucchette pasta?

This charming pasta shape, resembling small zucchinis, holds sauces beautifully and adds a playful twist to any meal.

In this article, we’ve gathered 30+ fall zucchette pasta recipes that celebrate the season’s bounty, from creamy pumpkin Alfredo to earthy mushroom and spinach sauté.

These recipes are not only delicious but also easy to prepare, making them ideal for weeknight dinners or festive gatherings.

So, grab your apron and get ready to delight in the flavors of fall with these enticing zucchette pasta dishes!

30+ Flavorful Fall Zucchette Pasta Recipes You Need to Try

Incorporating zucchette pasta into your fall meals is a fantastic way to embrace the season’s rich and comforting flavors.

Whether you prefer creamy sauces, vibrant vegetables, or hearty proteins, these 30+ fall zucchette pasta recipes offer something for everyone.

From quick weeknight dinners to impressive dishes for entertaining, each recipe showcases the versatility of this unique pasta shape.

As you navigate through the crisp autumn days, let these recipes inspire your culinary adventures.

Gather around the table with family and friends, and enjoy the warmth and coziness that a delicious bowl of zucchette pasta brings to your home.

Zucchette Pasta with Butternut Squash and Sage Brown Butter

This comforting dish combines the nutty sweetness of roasted butternut squash with the aromatic richness of sage-infused brown butter. The zucchette pasta, shaped like little zucchini, captures the flavors beautifully, making each bite a perfect blend of autumnal goodness. This recipe not only showcases seasonal produce but also offers a simple yet elegant meal that can impress your guests at a fall gathering or serve as a cozy family dinner.

Ingredients:

• 12 oz zucchette pasta
• 2 cups butternut squash, peeled and diced
• 4 tablespoons unsalted butter
• 8-10 fresh sage leaves
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil
• Optional: toasted walnuts for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. While the squash roasts, cook the zucchette pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter turns golden brown and has a nutty aroma, about 5 minutes.
4. Add the roasted butternut squash and cooked pasta to the skillet. Toss to combine, adding reserved pasta water as needed to create a silky sauce.
5. Remove from heat, stir in the grated Parmesan cheese, and season with additional salt and pepper to taste.
6. Serve hot, garnished with toasted walnuts if desired.

This zucchette pasta with butternut squash and sage brown butter is not only visually stunning but also captures the essence of fall in every bite. The creamy, nutty flavor of the squash pairs perfectly with the crispy sage and buttery sauce, making it a comforting meal that warms the soul. Perfect for family dinners or entertaining, this dish will surely become a favorite in your autumn repertoire.

Creamy Spinach and Mushroom Zucchette Pasta

This creamy zucchette pasta dish is a delightful fusion of earthy mushrooms and fresh spinach, enveloped in a luscious cream sauce. The unique shape of the pasta allows it to hold onto the sauce and flavors, resulting in a hearty, satisfying meal that’s ideal for fall evenings. With a sprinkle of Parmesan and a hint of garlic, this dish brings warmth and comfort, making it perfect for busy weeknights or a special occasion.

Ingredients:

• 12 oz zucchette pasta
• 2 cups fresh spinach
• 8 oz mushrooms, sliced (cremini or button)
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Instructions:

1. Cook the zucchette pasta according to the package directions until al dente. Drain and set aside, reserving some pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until they’re browned and tender, about 5-7 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
3. Add the fresh spinach to the skillet and cook until wilted.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, seasoning with salt and pepper to taste. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.
5. Combine the cooked zucchette pasta with the creamy mushroom and spinach mixture, tossing to coat evenly.
6. Serve warm, garnished with chopped fresh parsley if desired.

The creamy spinach and mushroom zucchette pasta is a delightful fall dish that’s both indulgent and comforting. The combination of flavors and textures creates a rich and satisfying meal that feels luxurious without being overly complicated to prepare. This recipe is a perfect way to incorporate seasonal produce while providing a nourishing option for family meals or gatherings, ensuring that your fall dining experiences are filled with warmth and flavor.

Zucchette Pasta with Roasted Brussels Sprouts and Bacon

This savory dish brings together the robust flavors of roasted Brussels sprouts and crispy bacon, creating a delightful contrast to the tender zucchette pasta. The combination of savory and slightly sweet elements makes this recipe a perfect representation of autumn. It’s an excellent choice for those who love hearty pasta dishes that are easy to prepare yet packed with flavor, making it a standout option for family dinners or casual entertaining.

Ingredients:

• 12 oz zucchette pasta
• 1 lb Brussels sprouts, halved
• 6 oz bacon, chopped
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Optional: balsamic glaze for drizzling

Instructions:

1. Preheat your oven to 425°F (220°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy and caramelized.
2. While the Brussels sprouts are roasting, cook the zucchette pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and let it drain on paper towels, leaving the rendered fat in the skillet.
4. Add the cooked pasta and roasted Brussels sprouts to the skillet with the bacon fat. Toss everything together over medium heat to combine and warm through.
5. Stir in the crispy bacon and grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.
6. Serve warm, drizzled with balsamic glaze if desired.

Zucchette pasta with roasted Brussels sprouts and bacon is an excellent dish that embodies the flavors of fall while being simple to prepare. The crispy bacon adds a savory crunch, while the roasted Brussels sprouts contribute depth and richness to the dish. This recipe is perfect for busy weeknights or casual gatherings, allowing you to enjoy the best of autumn’s bounty with minimal effort. Serve it as a comforting meal that will leave your family and friends satisfied and coming back for more.

Zucchette Pasta with Spiced Pumpkin and Ricotta

This delightful pasta dish combines the warmth of spiced pumpkin with creamy ricotta, creating a rich and flavorful experience that is quintessentially fall. The sweet and savory elements work harmoniously, while the unique shape of the zucchette pasta adds a charming touch to the presentation. This recipe is perfect for a comforting dinner that feels festive and special, making it ideal for both family meals and holiday gatherings.

Ingredients:

• 12 oz zucchette pasta
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup ricotta cheese
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: chopped pecans or walnuts for garnish

Instructions:

1. Cook the zucchette pasta according to the package instructions until al dente. Drain and set aside, reserving a little pasta water.
2. In a large skillet over medium heat, add the canned pumpkin puree, ricotta cheese, nutmeg, and cinnamon. Stir until well combined and heated through, about 3-4 minutes.
3. Gradually add the reserved pasta water to the pumpkin-ricotta mixture to create a creamy sauce. Stir in the cooked zucchette pasta, ensuring each piece is coated. Add the grated Parmesan cheese, and season with salt and pepper to taste.
4. Serve hot, garnished with chopped pecans or walnuts if desired.

The spiced pumpkin and ricotta zucchette pasta is a celebration of fall flavors, bringing warmth and comfort to the table. The creamy sauce, enriched with aromatic spices, envelops the pasta beautifully, making each bite a delightful experience. This dish is not only easy to prepare but also offers a sophisticated touch, perfect for impressing guests or enjoying a cozy night in. Pair it with a crisp green salad for a complete meal that embodies the spirit of the season.

Zucchette Pasta with Caramelized Onions and Goat Cheese

This elegant pasta dish highlights the natural sweetness of caramelized onions paired with tangy goat cheese, creating a harmonious blend of flavors that is both comforting and sophisticated. The zucchette pasta’s unique shape allows it to capture the delicious sauce, ensuring every bite is filled with rich, savory goodness. This recipe is perfect for a dinner party or a special fall gathering, offering a taste of luxury without the complexity of preparation.

Ingredients:

• 12 oz zucchette pasta
• 2 large onions, thinly sliced
• 4 oz goat cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon thyme (dried or fresh)
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Instructions:

1. Cook the zucchette pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 20-25 minutes until the onions are deeply caramelized and golden brown.
3. Stir in the balsamic vinegar and thyme, cooking for an additional 2-3 minutes to combine the flavors.
4. Add the cooked zucchette pasta to the skillet, tossing to combine with the caramelized onions. Stir in the crumbled goat cheese until melted and creamy.
5. Season with salt and pepper to taste, then serve warm, garnished with fresh parsley if desired.

Zucchette pasta with caramelized onions and goat cheese is a perfect blend of sweet and savory, showcasing the best flavors of fall. The creamy goat cheese complements the rich sweetness of the onions, creating a dish that feels indulgent yet is surprisingly simple to make. This recipe is great for impressing guests at a dinner party or enjoying a cozy night in. Serve with a side of roasted vegetables or a crisp salad for a complete and satisfying meal that celebrates the season’s bounty.

Zucchette Pasta with Autumn Vegetables and Pesto

This vibrant zucchette pasta dish is packed with seasonal vegetables and a fresh homemade pesto, making it a healthy and colorful option for fall. The combination of roasted vegetables, including bell peppers, zucchini, and cherry tomatoes, creates a delightful medley that bursts with flavor. This recipe is not only visually appealing but also quick to prepare, perfect for a weeknight dinner or a leisurely weekend lunch.

Ingredients:

• 12 oz zucchette pasta
• 1 cup bell peppers, diced (mixed colors)
• 1 cup zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup homemade or store-bought pesto
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: grated Parmesan cheese for serving

Instructions:

1. Preheat your oven to 425°F (220°C). Toss the diced bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. Cook the zucchette pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine the cooked pasta with the roasted vegetables and pesto. Toss until everything is evenly coated.
4. Serve warm, garnished with grated Parmesan cheese if desired.

The zucchette pasta with autumn vegetables and pesto is a colorful and nutritious dish that highlights the best of fall produce. The roasted vegetables add depth and sweetness, while the pesto brings a burst of fresh flavor that elevates the entire meal. This recipe is a fantastic way to enjoy seasonal ingredients while providing a light yet satisfying meal. Perfect for busy weeknights or weekend gatherings, it’s a versatile dish that can be easily adapted with whatever vegetables you have on hand, making it a staple in your fall recipe collection.

Zucchette Pasta with Roasted Beet and Goat Cheese Salad

This vibrant dish combines the earthy sweetness of roasted beets with creamy goat cheese, all tossed with al dente zucchette pasta. The colors and textures come together beautifully, making it not only delicious but also visually stunning. This recipe is perfect for a light lunch or as a side dish at your next fall gathering, offering a refreshing yet hearty option that showcases the best of seasonal produce.

Ingredients:

• 12 oz zucchette pasta
• 2 medium beets, roasted and diced
• 4 oz goat cheese, crumbled
• 1/4 cup walnuts, toasted and chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh arugula or spinach for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 45-60 minutes, or until tender. Let cool, peel, and dice.
2. Cook the zucchette pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine the roasted beets, cooked zucchette pasta, crumbled goat cheese, and toasted walnuts.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the pasta and beet mixture, tossing to combine.
5. Serve on a bed of fresh arugula or spinach for added color and flavor.

This roasted beet and goat cheese zucchette pasta salad is a delightful celebration of fall flavors and colors. The sweetness of the beets pairs beautifully with the tangy goat cheese, creating a harmonious balance in every bite. This dish is not only pleasing to the eye but also nutritious, making it a fantastic addition to your fall menu. Whether served as a light lunch or as a side dish at a gathering, this salad is sure to impress and satisfy your guests.

Zucchette Pasta with Spicy Sausage and Kale

This hearty pasta dish features spicy sausage and nutritious kale, creating a robust meal that’s perfect for chilly fall evenings. The zucchette pasta’s unique shape captures the flavors of the savory sausage and the bright, earthy kale, ensuring a satisfying dining experience. This recipe is simple yet packed with flavor, making it a go-to option for weeknight dinners or casual gatherings with friends and family.

Ingredients:

• 12 oz zucchette pasta
• 8 oz spicy Italian sausage, casings removed
• 2 cups kale, chopped
• 3 cloves garlic, minced
• 1/4 cup chicken or vegetable broth
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Cook the zucchette pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
3. Stir in the minced garlic and red pepper flakes, cooking for an additional minute until fragrant. Add the chopped kale and broth, cooking until the kale is wilted and tender, about 3-5 minutes.
4. Add the cooked zucchette pasta to the skillet, tossing to combine and heat through. Season with salt and pepper to taste.
5. Serve hot, garnished with grated Parmesan cheese.

The zucchette pasta with spicy sausage and kale is a robust and satisfying dish that perfectly embodies the flavors of fall. The heat from the sausage combined with the earthy kale creates a comforting and hearty meal that is sure to please. This recipe is easy to prepare and can be ready in under 30 minutes, making it ideal for busy weeknights. Serve this dish with crusty bread or a simple green salad for a complete and satisfying dinner that warms you up from the inside out.

Zucchette Pasta with Apple, Bacon, and Brie

This unique pasta dish marries sweet apples with savory bacon and creamy brie, resulting in a flavor profile that is both delightful and comforting. The zucchette pasta holds onto the sauce beautifully, making every bite a wonderful combination of textures and flavors. This recipe is perfect for a cozy fall dinner or an elegant gathering, showcasing the beautiful flavors of the season in a fun and delicious way.

Ingredients:

• 12 oz zucchette pasta
• 2 apples, cored and diced (preferably a tart variety like Granny Smith)
• 6 oz bacon, chopped
• 4 oz brie cheese, rind removed and cut into small pieces
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Cook the zucchette pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and let it drain on paper towels.
3. In the same skillet, add the olive oil and diced apples, cooking until they start to soften, about 5 minutes. Stir in the apple cider vinegar, cooked bacon, and reserved pasta.
4. Toss in the brie cheese, allowing it to melt and create a creamy sauce. Season with salt and pepper to taste.
5. Serve warm, garnished with fresh thyme if desired.

The zucchette pasta with apple, bacon, and brie is a delightful and indulgent dish that perfectly captures the essence of fall. The combination of sweet apples, crispy bacon, and creamy brie creates a symphony of flavors that is both comforting and exciting. This recipe is not only delicious but also easy to prepare, making it an excellent choice for any occasion, from casual dinners to festive gatherings. Serve this pasta dish alongside a simple salad or roasted vegetables for a complete meal that will leave your guests raving about the flavors.

Zucchette Pasta with Butternut Squash and Sage Brown Butter

This exquisite dish combines the sweetness of roasted butternut squash with the rich, nutty flavor of brown butter and fragrant sage. The zucchette pasta’s unique shape perfectly captures the luscious sauce, making each bite a delightful experience. Ideal for fall gatherings or intimate dinners, this recipe brings together comfort and elegance, showcasing the best of seasonal produce.

Ingredients:

• 12 oz zucchette pasta
• 2 cups butternut squash, peeled and diced
• 6 tablespoons unsalted butter
• 1/4 cup fresh sage leaves
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Optional: toasted pumpkin seeds for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for about 25-30 minutes, until tender and caramelized.
2. Cook the zucchette pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
3. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy, about 3-5 minutes. Be careful not to burn the butter.
4. Add the roasted butternut squash to the skillet, along with the cooked pasta. Toss everything together, adding reserved pasta water as needed to create a creamy sauce.
5. Serve hot, garnished with grated Parmesan cheese and toasted pumpkin seeds if desired.

The zucchette pasta with butternut squash and sage brown butter is a celebration of autumn flavors that warms the heart and satisfies the palate. The caramelized sweetness of the squash, combined with the nutty richness of brown butter and the aromatic sage, creates a dish that is both comforting and sophisticated. This recipe is perfect for entertaining or a cozy family dinner, and it beautifully captures the essence of fall in every bite. Pair it with a glass of white wine or a warm apple cider for a complete autumn experience.

Zucchette Pasta with Brussels Sprouts and Bacon

This hearty zucchette pasta dish combines caramelized Brussels sprouts with crispy bacon, creating a savory and satisfying meal that’s perfect for chilly fall nights. The combination of textures—from the tender pasta to the crunchy sprouts and crispy bacon—makes this recipe a hit at any dinner table. It’s a wonderful way to incorporate seasonal vegetables into your meals while enjoying the comforting warmth of pasta.

Ingredients:

• 12 oz zucchette pasta
• 2 cups Brussels sprouts, halved
• 6 oz bacon, chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese for serving
• Optional: lemon zest for garnish

Instructions:

1. Cook the zucchette pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside, leaving the drippings in the pan.
3. In the same skillet, add olive oil and the halved Brussels sprouts, cut side down. Cook for about 5-7 minutes until they are browned and crispy, then add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Return the crispy bacon to the skillet, along with the cooked zucchette pasta. Toss everything together, seasoning with salt and pepper to taste.
5. Serve warm, topped with grated Parmesan cheese and a sprinkle of lemon zest if desired.

Zucchette pasta with Brussels sprouts and bacon is a delicious and comforting dish that highlights the best flavors of fall. The earthy Brussels sprouts complement the savory bacon, while the pasta serves as the perfect base to bring it all together. This recipe is not only quick to prepare but also hearty and satisfying, making it ideal for busy weeknights or casual gatherings. Serve it alongside a simple green salad for a complete meal that celebrates seasonal ingredients in a delicious way.

Zucchette Pasta with Pears, Gorgonzola, and Walnuts

This elegant pasta dish brings together the sweetness of ripe pears, the sharpness of Gorgonzola cheese, and the crunch of toasted walnuts, creating a unique flavor combination that is perfect for fall. The creamy Gorgonzola sauce coats the zucchette pasta beautifully, while the fresh pears add a lovely contrast. This recipe is ideal for special occasions or dinner parties, showcasing seasonal ingredients in a refined yet approachable manner.

Ingredients:

• 12 oz zucchette pasta
• 2 ripe pears, cored and diced
• 4 oz Gorgonzola cheese, crumbled
• 1/2 cup walnuts, toasted and chopped
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh arugula for serving (optional)

Instructions:

1. Cook the zucchette pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced pears and cook for about 3-4 minutes until they begin to soften.
3. Stir in the crumbled Gorgonzola cheese and honey, allowing the cheese to melt and create a creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
4. Add the cooked zucchette pasta and toasted walnuts to the skillet, tossing everything together to coat evenly. Season with salt and pepper to taste.
5. Serve warm, on a bed of fresh arugula if desired.

The zucchette pasta with pears, Gorgonzola, and walnuts is a delightful dish that beautifully balances sweet and savory flavors. The creamy Gorgonzola complements the sweet pears perfectly, while the toasted walnuts add crunch and depth. This recipe is not only delicious but also visually appealing, making it a fantastic choice for entertaining. Pair it with a light white wine or a refreshing salad for a sophisticated fall meal that will impress your guests and elevate your dining experience.

Zucchette Pasta with Creamy Pumpkin Alfredo

This luxurious pasta dish transforms the classic Alfredo sauce into a fall-inspired delight with the addition of creamy pumpkin puree. The rich flavors of garlic and nutmeg complement the pasta, while the zucchette’s unique shape captures every bit of the velvety sauce. This dish is perfect for a cozy dinner, offering a warm and satisfying meal that celebrates the flavors of the season.

Ingredients:

• 12 oz zucchette pasta
• 1 cup pumpkin puree (canned or homemade)
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1/4 teaspoon nutmeg
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh sage leaves for garnish
• Optional: toasted pine nuts for topping

Instructions:

1. Cook the zucchette pasta according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, combine the pumpkin puree, heavy cream, minced garlic, and nutmeg over medium heat. Stir until heated through, then reduce the heat to low.
3. Add the grated Parmesan cheese, stirring until melted and the sauce is creamy. Season with salt and pepper to taste.
4. Add the cooked zucchette pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of pasta water to reach your desired consistency.
5. Serve warm, garnished with fresh sage leaves and toasted pine nuts if desired.

Zucchette pasta with creamy pumpkin Alfredo is a decadent dish that captures the essence of fall. The pumpkin adds a subtle sweetness and a beautiful color, while the nutmeg and garlic bring warmth and depth to the sauce. This recipe is not only easy to prepare but also incredibly comforting, making it a fantastic choice for a cozy night in or a festive gathering. Pair this dish with a crisp salad and a glass of Chardonnay for a delightful autumn meal that will please everyone at the table.

Zucchette Pasta with Mushroom and Spinach Sauté

This hearty vegetarian dish combines earthy mushrooms and vibrant spinach for a colorful and nutritious meal. The combination of garlic and herbs adds depth to the zucchette pasta, making it a delightful option for fall dinners. This recipe is quick and easy to prepare, making it perfect for busy weeknights while still providing a satisfying and wholesome dinner.

Ingredients:

• 12 oz zucchette pasta
• 2 cups mushrooms (cremini or button), sliced
• 2 cups fresh spinach
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Cook the zucchette pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until browned and tender, about 5-7 minutes.
3. Stir in the minced garlic and dried thyme, cooking for an additional minute until fragrant. Add the fresh spinach and vegetable broth, stirring until the spinach wilts.
4. Add the cooked zucchette pasta to the skillet, tossing everything together and seasoning with salt and pepper to taste.
5. Serve warm, topped with grated Parmesan cheese.

The zucchette pasta with mushroom and spinach sauté is a wholesome and delicious dish that showcases the best of fall’s produce. The earthy flavors of the mushrooms paired with the vibrant spinach create a delightful balance, while the garlic and thyme add depth and warmth. This recipe is not only quick and easy but also packed with nutrients, making it an excellent choice for any weeknight dinner. Serve it with a crusty loaf of bread and a side salad for a complete meal that will satisfy your cravings while celebrating the flavors of the season.

Zucchette Pasta with Roasted Cauliflower and Tahini Sauce

This unique pasta dish features roasted cauliflower tossed with creamy tahini sauce, delivering a nutty flavor that pairs beautifully with the zucchette pasta. The roasting brings out the natural sweetness of the cauliflower, while the tahini adds richness and depth. This recipe is a fantastic option for those looking for a vegetarian meal that is both hearty and satisfying, perfect for autumn dining.

Ingredients:

• 12 oz zucchette pasta
• 1 medium head cauliflower, cut into florets
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/4 cup water (more if needed)
• Chopped parsley for garnish
• Optional: red pepper flakes for a kick

Instructions:

1. Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for about 25-30 minutes, or until golden and tender.
2. Cook the zucchette pasta according to package instructions until al dente. Drain and set aside.
3. In a bowl, whisk together the tahini, lemon juice, minced garlic, and water until smooth. Adjust the consistency with more water if needed, and season with salt to taste.
4. In a large bowl, combine the roasted cauliflower, cooked zucchette pasta, and tahini sauce, tossing to coat evenly.
5. Serve warm, garnished with chopped parsley and a sprinkle of red pepper flakes if desired.

Zucchette pasta with roasted cauliflower and tahini sauce is a deliciously different dish that embraces the comforting flavors of fall. The nutty tahini sauce complements the sweetness of the roasted cauliflower, while the pasta provides a satisfying base. This recipe is perfect for those seeking a hearty vegetarian option that doesn’t compromise on flavor. Serve it as a main course or as a side dish, and enjoy the delightful combination of textures and tastes that will leave you craving more.

Zucchette Pasta with Apple, Cheddar, and Arugula

This fresh and flavorful pasta dish combines crisp apples, sharp cheddar cheese, and peppery arugula for a delightful contrast of tastes and textures. The sweetness of the apples pairs beautifully with the creaminess of the cheese, making this a unique addition to your fall dinner rotation. It’s an easy and quick recipe that can serve as a light main course or a delightful side dish for any autumn gathering.

Ingredients:

• 12 oz zucchette pasta
• 1 large apple (such as Granny Smith or Honeycrisp), cored and diced
• 1 cup sharp cheddar cheese, shredded
• 2 cups fresh arugula
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Optional: toasted walnuts for garnish

Instructions:

1. Cook the zucchette pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper to create a dressing.
3. Add the cooked pasta, diced apple, and arugula to the bowl, tossing everything to combine. Sprinkle in the shredded cheddar cheese and toss again gently.
4. Serve immediately, garnished with toasted walnuts if desired.

Zucchette pasta with apple, cheddar, and arugula is a refreshing and vibrant dish that captures the essence of fall. The combination of crunchy apples and creamy cheese creates a delightful contrast, while the arugula adds a fresh peppery bite. This recipe is not only quick to prepare but also visually appealing, making it perfect for entertaining or a cozy family dinner. Pair it with a crisp apple cider or a light white wine for a well-rounded autumn meal that will impress your guests and satisfy your taste buds.

Zucchette Pasta with Roasted Beet and Goat Cheese

This visually stunning pasta dish features earthy roasted beets paired with tangy goat cheese, creating a vibrant meal that’s as delicious as it is beautiful. The sweetness of the beets complements the creamy goat cheese, while the zucchette pasta provides a delightful base. Perfect for autumn gatherings, this dish highlights seasonal ingredients and can be served warm or at room temperature.

Ingredients:

• 12 oz zucchette pasta
• 2 medium beets, roasted and diced
• 4 oz goat cheese, crumbled
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• Fresh parsley or chives for garnish
• Optional: toasted hazelnuts for crunch

Instructions:

1. Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45 minutes, or until tender. Let cool, then peel and dice.
2. Cook the zucchette pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create a dressing.
4. Add the cooked pasta, roasted beets, and crumbled goat cheese to the bowl, tossing gently to combine.
5. Serve warm or at room temperature, garnished with fresh parsley or chives and toasted hazelnuts if desired.

Zucchette pasta with roasted beet and goat cheese is a delightful dish that celebrates the flavors and colors of fall. The sweet, earthy beets paired with the creamy goat cheese create a beautifully balanced dish, while the balsamic dressing adds a tangy kick. This recipe is not only elegant enough for special occasions but also easy to prepare, making it a fantastic choice for family dinners or potlucks. Pair it with a robust red wine for a complete autumnal dining experience that will leave everyone raving.

Zucchette Pasta with Caramelized Onion and Spinach Pesto

This unique pasta dish features a rich and flavorful spinach pesto made with caramelized onions, providing a sweet depth to the sauce. The zucchette pasta’s shape holds onto the pesto beautifully, making each bite packed with flavor. This recipe is perfect for fall, offering a comforting yet vibrant dish that can be enjoyed warm or at room temperature.

Ingredients:

• 12 oz zucchette pasta
• 2 cups fresh spinach
• 1 large onion, thinly sliced
• 3 tablespoons olive oil, divided
• 1/4 cup walnuts, toasted
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Optional: additional Parmesan for serving

Instructions:

1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and cook, stirring frequently, until caramelized and golden brown, about 15-20 minutes. Remove from heat and let cool slightly.
2. Cook the zucchette pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
3. In a food processor, combine the caramelized onions, fresh spinach, toasted walnuts, Parmesan cheese, and the remaining 2 tablespoons of olive oil. Blend until smooth, adding reserved pasta water as needed to achieve a creamy consistency. Season with salt and pepper to taste.
4. Toss the cooked zucchette pasta with the spinach pesto, ensuring it is evenly coated.
5. Serve warm, topped with additional Parmesan cheese if desired.

Zucchette pasta with caramelized onion and spinach pesto is a deliciously unique take on traditional pasta dishes. The sweetness of the caramelized onions adds depth to the fresh spinach pesto, creating a rich and satisfying meal. This recipe not only highlights seasonal ingredients but also offers a comforting option for fall dining. Serve it alongside a light salad and a glass of white wine for a well-rounded meal that is sure to impress friends and family alike.

Note: More recipes are coming soon!