Cacio e Pepe (kaa-chee-oh ee peh-pay) is usually just pasta + cheese + black pepper. My lighter, summer zucchini cacio e pepe is the same, except it’s HALF PASTA + HALF ZUCCHINI NOODLES.
We use chickpea spaghetti for protein in this meal, but you could also add grilled chicken, shrimp, or white beans.
To make it vegan, swap cheese to finely chopped walnuts & nutritional yeast.
25 minutes • Servings: 4 Print Recipe
• 500g Pasta
• 1 large zucchini (for Zoodles!)
• 1/2 cup Shredded parmesan
• 3 teaspoons Black pepper
Optional: Add fresh cherry tomatoes (grilled on the vine is FUN) + fresh basil
Top tip: This can be served warm or cold and tastes *chef's kiss* either way.
Cook pasta and drain. Combine pasta with zoodles and top with shredded parmesan and black pepper.
Nutritional Facts for Summer Zucchini Cacio e Pepe
Daily Value %*
* Daily Value % based on a 2000 calorie diet.