An easy, no-cook zucchini pasta for hot summer nights

Name: An easy, no-cook zucchini pasta for hot summer nights
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 400g linguine pasta; 4 zucchini; 1 tsp salt flakes; zest and juice of 1 lemon; 1 tsp honey; 1 garlic clove, crushed; ¼ cup extra virgin olive oil; 6 zucchini flowers, halved; 2 tbsp chopped basil; 250g firm ricotta; ¼ tsp chilli flakes

This zesty, no-cook pasta sauce is the ultimate solution for those humid evenings when the last thing you want to do is stand over a hot stove.

Jessica Brook

January 6, 2026

The zesty zucchini sauce for this satisfying pasta dish comes together without cooking.James Moffatt

easyTime:< 30 minsServes:4

On warm nights when you need dinner on the table fast without sacrificing flavour, this no-cook zucchini pasta sauce delivers. By the time your noodles are al dente, you’ll have a zesty, herbaceous sauce ready to toss. It’s a light yet satisfying meal that captures the essence of summer in a bowl.

Ingredients

400g linguine pasta
4 zucchini
1 tsp salt flakes
zest and juice of 1 lemon
1 tsp honey
1 garlic clove, crushed
¼ cup extra virgin olive oil
6 zucchini flowers, halved
2 tbsp chopped basil
250g firm ricotta
¼ tsp chilli flakes

Method

Step 1
Cook the pasta in salted boiling water for 6-8 minutes, or until al dente. Drain, reserving ½ cup of the pasta cooking water.
Step 2
Meanwhile, coarsely grate or shred the zucchini using a julienne peeler. Place the zucchini in a large bowl and add salt. Gently massage to combine. Add the lemon zest and juice, honey, garlic and oil, and mix to combine.
Step 3
Add the hot pasta and a small splash of cooking water to the bowl, tossing gently until the sauce becomes silky. Fold in the zucchini flowers and chopped basil. Serve with a spoonful of ricotta and a sprinkle of chilli flakes to finish.