Yotam Ottolenghi’s Pasta and Zucchini Salad Recipe (2024)

Used mini bocconcini instead of buffalo mozzarella. Though some may consider that heresy, I found it worked pretty well. … Not sure I would agree with the classification of this recipe as "EASY"—what with the frying in batches, the blanching, the Cuisinarting, etc. Not difficult, but too fussy for "EASY."

I used a canola oil spray in a heavy bottomed saute pan and just browned the zucchini in there with a good sprinkle of kosher salt - no oily mess and a whole lot less calories to boot. I also used Greek halloumi cheese instead of the buffalo milk mozzarella and a lot of basil chiffonade tossed with everything. Delish! Oh! And I also used penne pasta.

I tossed the zucchini in some olive oil and broiled it. Turned out perfectly!

I used olive oil for the zucchini as well as the basil-parsley mixture. And because, like many Italians, I do not find the texture of cold pasta pleasing, I didn't rinse it in cold water after draining but mixed the ingredients into the hot pasta and served it at once, warm. I used penne, but I'm not sure that's the perfect shape for this dish and will have to think about what to substitute --- not strozzapreti, too thick.

A little preserved lemon would be a nice addition.

I love the versatility of this recipe. I had some fresh asparagus and green beans so I cut them up, blanched them, and added to the mix. Lemon zest is essential. Torn buffalo mozzarella is genius.

Nice alternative take on pasta salad. My assessment after following recipe with no deviations was it needed a bit something more - more acidity and a high note. I squeezed lemon juice on top and add some red pepper flakes - then it was really good.

Toasted pine nuts adds depth to this dish. Also brown the zucchini aggressively, and don’t skimp on the torn fresh basil mixed in at the end.

Hi from Ireland where we call it Courgette. I like to slice it and dip into plain flour with some spices of choice, then dip into beaten egg and fry lightly.This adds that little bit of yumminess to the blandness of Courgette. I also like to add some lime juice to the sliced veg before hand. A wonderful gift to the senses...!

We both liked this. Didn't quite follow recipe as did not everything on hand. But after reading the notes from others, tried a couple substitutions. Used roasted broccoli instead of edemame. Roasted zucchini , summer squash and broccoli in oil coated cookie sheet in oven. When it looked cooked but not browned I turned on the broiler for a dew minutes. Didn't have recommended cheese but substituted blue cheese crumbles. Everything else followed recipe. getting more creative. Husband loved it!

I found this recipe disappointing. Followed it to the letter with fresh basil from the garden—so bland! Pesto without garlic? The penne seemed overly robust for this dish. Probably won’t make it again.

Add: garlic, peas, pesto, preserved lemon

As many others have stated... it's not necessary to fry the zucchini. I made the recipe to the letter and next time I'm going to just cook them in a saute pan.

Re: calories, I would not expect Fitness Pal to calculate them correctly. Most of the oil in the recipe is used for frying and then discarded, but the app will instead assume that you consume everything listed as an ingredient.

Very satisfying summer meal. Strozzapreti not available so I used Trofie 81 (Molisana) - good! I let the almost-finished dish (minus basil leaves) sit at room temp 1 hr before serving to allow flavors meld. Plated into individual bowls, warmed up slightly, added fresh basil, then served.

Delicious! Made some tweaks - like others suggestions, simply fried the zucchini in olive oil. Also made a pesto instead of the plan basil sauce and added in some frozen peas with the edamame because I had it.

With basil, red wine vinegar, lemons and capers, this is anything but bland. Adjust any and all until it’s not! Subbed green beans for edamame, left out mozzarella, added sliced almonds to basil sauce and crumbled more on top. Will make again!

Used balsamic vinegar, bow-tie pasta and left out the cheese. Added toasted pistachios. Very popular at the pot luck. Could also have substituted regular pesto for the "sauce."

I added garlic, edamame, and peas to the pesto when I mixed it in the food processor. It really enhanced the flavor!

Really delicious. Fresh & filling. The marinated fried zucchini + lemon zest read to my palate as 'bright' rather than 'tart' & all the flavors meld and balance so nicely.

Another winning recipe from NyT Cooking! I followed the recipe as written, except I doubled it. Cooking the zucchini took some time, so I utilized 2 saucepans instead of one. This recipe is not for those averse to basil— it’s loaded with it. It was delicious and satisfying! Served it with some chicken Italian sausages.

So good! Comfort food. Easily modified without straying from recipe. I made basil sauce with a mortar/pestle, fried zucchini (plus added japanese eggplant) with olive oil spray, and included toasted pine nuts. Used torchiette pasta which is more delicate than strozzapreti or penne.

I added a little lemon juice & pine nuts, as another reviewer suggested. Such a delicious & healthy lunch to take to work or school!

Delicious. Perfectly satisfying as a main. The strozzapreti was a nice choice. Will make again!

This is a lot of work for something that didn't taste that good.

Made this mostly as written. I added some red pepper flakes and probably used more parsley than called for. I added toasted pine nuts alongside the reserved basil at presentation. The leftovers are truly amazing. I highly recommend, including tearing your mozzarella by hand (better absorbs the sauce) and the dual step of frying (or grilling) your zucchini prior to marinating. I used canola oil spray when frying my zucchini.

7-4-22 tasty, huge. Bow ties and gigli pasta .5# each, broiled zucchini, 3/8” slice. Good outcome. Could handle more veggies. Lemon juice from one lemon for vinegar, yes! Added shaved garlic, lots fresh chives and some Aleppo pepper at service. Put cheese on top. Wasn’t warm enough to melt. Want to try feta instead. Moz didn’t add anything this time. Mixed in wok for ease even though I didn’t cook Anything in it. Could handle more hot pepper and more lemon. @90 min to do, Nothing prepped.

I used parmesan and heaps of black pepper and substituted the vinegar for balsamic

This is a great recipe to make your own. I appreciate the direction it took me into. I, too, grilled the zukes on the grill (cut lengthwise into quarters) then chopped. I had prepped pesto on hand and used it instead of the quasi-pesto in the recipe. We also grilled an 8oz block of haloumi (1/2 thick planks) and chopped it, instead of the fresh mozz. Personally, I would like more edamame :) A really great summery dish. Rated a 4 since I didn't follow exactly as written.