25 Delicious Fall Zucchhette Pasta Recipes You’ll Love

Fall is the perfect season to embrace warm, comforting meals, and what better way to celebrate autumn flavors than with pasta?

Zucchhette, the petite and tender cousin of zucchini, shines during this season, bringing delicate sweetness, texture, and a subtle earthiness to every dish.

From creamy sauces to roasted vegetable bakes, fall zucchette pasta recipes offer endless versatility for weeknight dinners, family gatherings, or cozy solo meals.

In this article, we’re exploring 25 delicious fall zucchette pasta recipes that highlight seasonal produce, rich flavors, and simple cooking techniques that will make your autumn meals unforgettable.

25 Delicious Fall Zucchhette Pasta Recipes You’ll Love

Whether you prefer creamy, baked, roasted, or herb-infused pastas, these 25 fall zucchette pasta recipes have something for every palate.

They showcase the natural sweetness and tender texture of zucchette, perfectly paired with fall vegetables, nuts, herbs, and cheeses.

Easy enough for weeknight cooking yet elegant enough for entertaining, these recipes transform seasonal ingredients into comforting and satisfying meals.

Bring the flavors of fall into your kitchen and enjoy the cozy warmth of these zucchette pasta creations throughout the season.

Roasted Zucchini and Sage Fettuccine

This hearty fettuccine combines roasted zucchette with aromatic sage and a light garlic cream sauce, capturing the cozy flavors of fall in every bite.

Ingredients:

• 3 medium zucchette, thinly sliced
• 12 oz fettuccine pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 1/2 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste
• Optional: toasted pine nuts for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sliced zucchette with 1 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes until tender and lightly browned.
2. Cook the fettuccine according to package instructions, drain, and reserve 1/2 cup of pasta water.
3. In a large skillet, heat the remaining olive oil over medium heat. Sauté garlic and shallot until fragrant and translucent, about 2–3 minutes.
4. Add the roasted zucchette to the skillet, followed by the vegetable broth and cream. Simmer for 5 minutes until the sauce slightly thickens.
5. Toss the cooked fettuccine with the sauce, adding pasta water as needed to reach desired consistency. Stir in Parmesan cheese and fresh sage.
6. Serve warm, garnished with toasted pine nuts if desired.

This fettuccine dish is comforting, creamy, and perfectly highlights the subtle sweetness of fall zucchette.

It’s an elegant but easy pasta for any seasonal dinner.

Autumn Zucchini and Mushroom Penne

A robust fall pasta that pairs tender zucchette with earthy mushrooms, shallots, and a hint of white wine, finished with a sprinkle of Parmesan for a rich, savory dish.

Ingredients:

• 2 medium zucchette, diced
• 8 oz penne pasta
• 8 oz cremini mushrooms, sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/2 cup vegetable broth
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup grated Parmesan
• Fresh parsley, chopped for garnish
• Salt and pepper to taste

Instructions:

1. Cook the penne according to package instructions and drain.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add mushrooms and cook until they release moisture and begin to brown, about 5 minutes.
4. Stir in diced zucchette and cook for 3–4 minutes until tender.
5. Pour in white wine and let it reduce by half, then add vegetable broth and red pepper flakes. Simmer for 5 minutes.
6. Toss the cooked penne into the skillet, mixing until well coated with sauce. Add salt, pepper, and Parmesan.
7. Garnish with fresh parsley before serving.

This penne combines hearty mushrooms and delicate zucchette with a light wine sauce, creating a warm, autumnal meal perfect for weeknights or casual dinner parties.

Butternut Zucchini Pasta with Brown Butter and Hazelnuts

A luxurious fall pasta featuring tender zucchette, nutty brown butter, and crunchy hazelnuts, accented with a touch of sage for an unforgettable seasonal flavor.

Ingredients:

• 3 small zucchette, spiralized or julienned
• 10 oz spaghetti or linguine
• 4 tablespoons unsalted butter
• 2 tablespoons hazelnuts, toasted and chopped
• 1 tablespoon fresh sage, chopped
• 1 clove garlic, minced
• 1/4 teaspoon nutmeg
• Salt and black pepper to taste
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Cook the pasta according to package instructions, reserving 1/2 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat, swirling occasionally until it turns golden brown and smells nutty, about 4–5 minutes.
3. Add minced garlic and sage to the brown butter and cook for 1 minute.
4. Toss in the zucchette and cook gently for 2–3 minutes until just tender.
5. Add the cooked pasta to the skillet, tossing to coat in the brown butter. Add reserved pasta water a little at a time if the pasta seems dry.
6. Season with nutmeg, salt, and black pepper. Sprinkle with chopped hazelnuts and Parmesan before serving.

This pasta balances nutty, earthy, and buttery flavors, making it a sophisticated and cozy dish for crisp fall evenings.

Zucchini and Roasted Red Pepper Spaghetti

This spaghetti recipe features roasted zucchette and sweet red peppers in a garlic-tomato sauce, accented with fresh basil for a vibrant, autumn-inspired pasta.

Ingredients:

• 2 medium zucchette, sliced into half-moons
• 1 large red bell pepper, roasted and sliced
• 12 oz spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 can (14 oz) crushed tomatoes
• 1/4 cup fresh basil, chopped
• Salt and black pepper to taste
• Grated Parmesan for serving

Instructions:

1. Preheat oven to 400°F (200°C). Toss red pepper slices with 1 tablespoon olive oil, roast for 20 minutes until lightly charred.
2. Cook spaghetti according to package directions and drain.
3. In a large skillet, heat remaining olive oil over medium heat. Sauté garlic and red pepper flakes for 1–2 minutes.
4. Add crushed tomatoes, roasted red pepper, and zucchette. Simmer for 8–10 minutes, stirring occasionally.
5. Toss cooked spaghetti with the sauce, season with salt, pepper, and fresh basil.
6. Serve warm with grated Parmesan.

Bright, flavorful, and slightly sweet, this pasta captures fall’s warmth with roasted vegetables and a comforting tomato sauce.

Creamy Pumpkin and Zucchini Rigatoni

This rigatoni dish combines tender zucchette with creamy pumpkin puree and sage, creating a rich and cozy pasta perfect for autumn nights.

Ingredients:

• 2 medium zucchette, diced
• 12 oz rigatoni pasta
• 1 cup pumpkin puree
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh sage leaves for garnish

Instructions:

1. Cook rigatoni according to package directions and drain.
2. Heat olive oil in a large skillet. Sauté onion and garlic until translucent.
3. Add diced zucchette and cook for 3–4 minutes until tender.
4. Stir in pumpkin puree, heavy cream, and nutmeg. Simmer for 5 minutes until sauce is heated through.
5. Toss rigatoni with the sauce, season with salt, pepper, and Parmesan.
6. Garnish with fresh sage before serving.

Rich, creamy, and slightly sweet, this pasta highlights fall flavors beautifully, making it a comforting favorite for cooler evenings.

Zucchini, Walnut, and Goat Cheese Pasta

A rustic fall pasta that pairs sautéed zucchette with crunchy walnuts, creamy goat cheese, and a hint of lemon for a balanced and satisfying dish.

Ingredients:

• 2 medium zucchette, sliced into ribbons
• 10 oz linguine
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup toasted walnuts, chopped
• 3 oz goat cheese
• Zest of 1 lemon
• 1/4 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook linguine according to package directions and drain. Reserve 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Sauté garlic and red pepper flakes for 1 minute.
3. Add zucchette ribbons and cook for 3–4 minutes until tender.
4. Remove from heat and stir in goat cheese, walnuts, lemon zest, and a splash of pasta water to create a creamy coating.
5. Toss in the linguine, season with salt and pepper, and garnish with fresh parsley.

Nutty, tangy, and fresh, this pasta is an elegant yet approachable dish that perfectly celebrates fall’s bounty.

Zucchini and Caramelized Onion Tagliatelle

This pasta features sweet caramelized onions paired with tender zucchette, tossed in a light butter and thyme sauce, making it a perfect cozy fall dish.

Ingredients:

• 2 medium zucchette, thinly sliced
• 12 oz tagliatelle
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook tagliatelle according to package directions and drain.
2. In a large skillet, heat olive oil over medium heat. Add onions and cook slowly for 15–20 minutes, stirring occasionally, until caramelized.
3. Add butter and thyme, then stir in the sliced zucchette. Cook for 3–4 minutes until tender.
4. Toss the cooked tagliatelle with the onion and zucchini mixture. Season with salt and pepper.
5. Sprinkle with Parmesan before serving.

Short Recipe Conclusion:
Sweet, savory, and aromatic, this tagliatelle is a simple yet elegant way to celebrate fall vegetables.

Zucchini, Spinach, and Pesto Pasta

A vibrant and healthy fall pasta featuring sautéed zucchette, fresh spinach, and homemade basil pesto for a bright, flavorful dish.

Ingredients:

• 2 medium zucchette, diced
• 10 oz fusilli or penne
• 2 cups fresh spinach
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions and drain.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic for 1 minute, then add diced zucchette and cook for 4–5 minutes until tender.
3. Add fresh spinach and cook until wilted, about 2 minutes.
4. Stir in the cooked pasta and pesto, tossing until everything is well coated.
5. Season with salt and pepper and sprinkle with Parmesan before serving.

Bright, fresh, and full of fall flavors, this pasta is both healthy and satisfying, perfect for a light but comforting meal.

Zucchini and Roasted Butternut Squash Lasagna Pasta

This autumn-inspired pasta brings together roasted zucchette and butternut squash in a creamy ricotta and tomato sauce for a lasagna-style pasta bake.

Ingredients:

• 2 medium zucchette, sliced
• 2 cups roasted butternut squash cubes
• 12 oz penne or rigatoni
• 2 cups ricotta cheese
• 1 cup marinara sauce
• 1/2 cup grated Parmesan
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Roast butternut squash cubes with olive oil, salt, and pepper for 25 minutes until tender.
2. Cook pasta according to package directions and drain.
3. In a large mixing bowl, combine ricotta, marinara sauce, oregano, salt, and pepper.
4. In a baking dish, layer half the pasta, half the ricotta mixture, half the roasted squash, and half the zucchette. Repeat the layers.
5. Sprinkle with Parmesan and bake for 20–25 minutes until bubbly and golden on top.
6. Serve warm.

Rich, comforting, and full of seasonal flavors, this lasagna-style pasta is a perfect centerpiece for a cozy fall dinner.

Zucchini and Roasted Garlic Alfredo

A creamy Alfredo pasta elevated with roasted zucchette and roasted garlic, making a comforting and indulgent fall dish.

Ingredients:

• 2 medium zucchette, sliced into half-moons
• 12 oz fettuccine
• 4 cloves garlic, roasted
• 3 tablespoons unsalted butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Roast garlic cloves wrapped in foil for 20 minutes until soft.
2. Cook fettuccine according to package directions and drain.
3. Heat olive oil in a skillet over medium heat and sauté zucchette for 3–4 minutes until tender. Remove and set aside.
4. In the same skillet, melt butter and add roasted garlic, mashing it into the butter. Stir in heavy cream and bring to a simmer.
5. Add Parmesan and cook until melted and smooth. Toss in the cooked fettuccine and zucchette. Season with salt and pepper.
6. Garnish with parsley before serving.

Rich, garlicky, and perfectly creamy, this pasta is an indulgent way to enjoy fall zucchette.

Zucchini and Sausage Pasta with Fall Herbs

This hearty pasta combines savory sausage, tender zucchette, and aromatic fall herbs for a flavorful one-pan meal.

Ingredients:

• 2 medium zucchette, sliced
• 10 oz penne
• 1 lb Italian sausage, casing removed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Cook penne according to package instructions and drain.
2. In a large skillet, heat olive oil and cook sausage until browned, breaking into small pieces. Remove and set aside.
3. In the same skillet, sauté garlic and zucchette for 3–4 minutes until tender.
4. Return sausage to the skillet, add sage, thyme, and red pepper flakes. Toss everything together.
5. Stir in cooked penne, season with salt, pepper, and Parmesan. Serve warm.

Savory, aromatic, and hearty, this pasta makes a perfect comforting fall dinner for the whole family.

Zucchini and Brown Butter Sage Ravioli

Delicate ravioli stuffed with roasted zucchette, served with nutty brown butter and crispy sage leaves, making a luxurious fall-inspired dish.

Ingredients:

• 12 oz fresh ravioli (cheese or ricotta-filled)
• 2 medium zucchette, roasted and pureed
• 4 tablespoons unsalted butter
• 1 tablespoon fresh sage, chopped
• 1/4 cup toasted walnuts, optional
• Salt and pepper to taste
• Grated Parmesan for serving

Instructions:

1. Roast zucchette at 400°F (200°C) for 20 minutes until tender, then puree in a blender. Use to stuff homemade or store-bought ravioli if making from scratch.
2. Cook ravioli according to package directions and drain.
3. In a skillet, melt butter over medium heat and cook until it turns golden brown and smells nutty. Add sage and cook 1 minute.
4. Toss cooked ravioli in the brown butter sauce. Season with salt and pepper.
5. Sprinkle with walnuts and Parmesan before serving.

Elegant, nutty, and comforting, this ravioli showcases fall zucchette in a restaurant-quality dish perfect for special dinners.

Zucchini and Roasted Tomato Pasta

This pasta combines roasted zucchette and cherry tomatoes with garlic and olive oil for a simple, flavorful, and cozy fall dish.

Ingredients:

• 2 medium zucchette, sliced
• 2 cups cherry tomatoes, halved
• 12 oz spaghetti or linguine
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 1/4 cup grated Parmesan
• Fresh basil for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchette and cherry tomatoes with 2 tablespoons olive oil, salt, pepper, and oregano. Roast for 20 minutes until tender.
2. Cook pasta according to package directions and drain.
3. In a skillet, heat remaining olive oil over medium heat, sauté garlic for 1 minute. Add roasted vegetables and toss to combine.
4. Toss pasta with the vegetable mixture. Serve with Parmesan and fresh basil.

Sweet roasted tomatoes paired with tender zucchette create a light yet comforting fall pasta that is easy to make and full of flavor.

Zucchini, Kale, and Lemon Pasta

A bright and hearty fall pasta featuring sautéed zucchette, kale, and a fresh lemon-garlic sauce for a wholesome seasonal dish.

Ingredients:

• 2 medium zucchette, sliced
• 3 cups chopped kale, stems removed
• 12 oz farfalle or penne
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and black pepper to taste
• 1/4 cup grated Parmesan

Instructions:

1. Cook pasta according to package directions and drain.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic for 1 minute, then add zucchette and cook for 3–4 minutes.
3. Add kale and cook until wilted, about 3 minutes.
4. Stir in lemon zest, lemon juice, and cooked pasta. Toss to combine and season with salt and pepper.
5. Serve with Parmesan on top.

Bright, fresh, and hearty, this pasta balances earthy greens with tender zucchette and citrus notes, perfect for a lighter fall meal.

Spicy Zucchini and Red Pepper Pasta

This pasta features tender zucchette, roasted red peppers, and a touch of chili for a warming and slightly spicy fall dinner.

Ingredients:

• 2 medium zucchette, sliced
• 1 red bell pepper, roasted and sliced
• 12 oz penne or rigatoni
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• 1/4 cup grated Parmesan
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Roast red pepper with 1 tablespoon olive oil for 20 minutes until tender.
2. Cook pasta according to package directions and drain.
3. In a skillet, heat remaining olive oil over medium heat. Sauté garlic and crushed red pepper flakes for 1 minute.
4. Add zucchette and roasted red pepper, cook for 3–4 minutes until tender.
5. Toss pasta with the vegetable mixture. Season with salt and pepper and top with Parmesan and parsley.

A bold, slightly spicy pasta that celebrates fall produce with warmth and vibrant flavors, perfect for a cozy evening meal.

Zucchini and Roasted Butternut Squash Pasta

A comforting fall pasta combining roasted zucchette and butternut squash in a light garlic and olive oil sauce, accented with Parmesan.

Ingredients:

• 2 medium zucchette, sliced
• 2 cups butternut squash, cubed
• 12 oz penne
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1/4 teaspoon nutmeg
• 1/4 cup grated Parmesan
• Fresh sage for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, pepper, and nutmeg. Roast for 25 minutes until tender.
2. Cook penne according to package directions and drain.
3. In a skillet, heat remaining olive oil over medium heat, sauté garlic for 1 minute, then add zucchette and cook 3–4 minutes.
4. Add roasted squash to the skillet and toss with pasta.
5. Serve with Parmesan and fresh sage.

Sweet, earthy, and comforting, this pasta perfectly captures fall flavors with tender vegetables and aromatic herbs.

Zucchini, Mushroom, and Walnut Pasta

A rustic fall pasta featuring sautéed zucchette, earthy mushrooms, and crunchy walnuts, finished with a touch of garlic and Parmesan.

Ingredients:

• 2 medium zucchette, sliced
• 8 oz cremini mushrooms, sliced
• 10 oz farfalle or fusilli
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup toasted walnuts, chopped
• Salt and pepper to taste
• 1/4 cup grated Parmesan
• Fresh parsley for garnish

Instructions:

1. Cook pasta according to package directions and drain.
2. Heat olive oil in a large skillet over medium heat. Sauté garlic for 1 minute, then add mushrooms and cook 5 minutes until browned.
3. Add zucchette and cook 3–4 minutes until tender.
4. Toss in cooked pasta, walnuts, and Parmesan. Season with salt and pepper.
5. Garnish with parsley before serving.

Nutty, earthy, and hearty, this pasta is a perfect cozy fall meal, highlighting seasonal vegetables and textures.

Zucchini and Roasted Tomato Cream Pasta

This creamy pasta features roasted zucchette and tomatoes in a light cream sauce, offering a comforting and flavorful fall dish.

Ingredients:

• 2 medium zucchette, sliced
• 1 1/2 cups cherry tomatoes, halved
• 12 oz spaghetti
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1/4 cup grated Parmesan
• Fresh basil for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchette and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes.
2. Cook spaghetti according to package directions and drain.
3. In a skillet, heat remaining olive oil over medium heat. Sauté garlic 1 minute, add roasted vegetables and heavy cream, simmer 3–4 minutes.
4. Toss cooked pasta with the sauce, season with salt and pepper.
5. Serve with Parmesan and fresh basil.

Creamy, flavorful, and full of fall vegetables, this pasta is comforting and easy to make, perfect for a cozy autumn dinner.

Zucchini and Spinach Creamy Penne

A creamy and comforting pasta with sautéed zucchette and fresh spinach, finished with Parmesan and a touch of nutmeg for a perfect fall flavor.

Ingredients:

• 2 medium zucchette, sliced
• 3 cups fresh spinach
• 12 oz penne
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/4 cup grated Parmesan

Instructions:

1. Cook penne according to package directions and drain.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic for 1 minute, then add zucchette and cook 3–4 minutes until tender.
3. Add spinach and cook until wilted, about 2 minutes.
4. Stir in heavy cream and nutmeg, simmer 2–3 minutes.
5. Toss in cooked pasta, season with salt and pepper, and sprinkle with Parmesan before serving.

Rich, creamy, and flavorful, this pasta is a cozy fall dish that highlights the delicate taste of zucchette.

Zucchini, Bell Pepper, and Pesto Pasta

A vibrant fall pasta featuring sautéed zucchette and bell peppers tossed with aromatic basil pesto for a fresh and colorful meal.

Ingredients:

• 2 medium zucchette, sliced
• 1 red bell pepper, sliced
• 12 oz fusilli or penne
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup basil pesto
• Salt and pepper to taste
• 1/4 cup grated Parmesan
• Fresh basil for garnish

Instructions:

1. Cook pasta according to package directions and drain.
2. Heat olive oil in a large skillet over medium heat. Sauté garlic for 1 minute, then add zucchette and bell pepper. Cook 4–5 minutes until tender.
3. Remove from heat, toss vegetables with cooked pasta and pesto.
4. Season with salt and pepper, sprinkle with Parmesan, and garnish with fresh basil.

Bright, fresh, and full of fall colors, this pasta is both healthy and satisfying, perfect for a quick weeknight dinner.

Baked Zucchini and Cheese Pasta

A comforting baked pasta with roasted zucchette, creamy cheese sauce, and a golden breadcrumb topping, perfect for cozy fall evenings.

Ingredients:

• 2 medium zucchette, sliced
• 12 oz penne
• 2 tablespoons olive oil
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 cup ricotta cheese
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup breadcrumbs

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta according to package directions and drain.
2. Toss zucchette with olive oil, salt, and pepper, and roast for 15 minutes until tender.
3. In a large bowl, combine ricotta, half of mozzarella, Parmesan, nutmeg, and cooked pasta.
4. Stir in roasted zucchette, transfer to a baking dish, and top with remaining mozzarella and breadcrumbs.
5. Bake for 20–25 minutes until golden and bubbly.

Cheesy, golden, and comforting, this baked pasta is a perfect fall dinner that will please the whole family.

Zucchini and Roasted Cauliflower Pasta

A hearty fall pasta with roasted zucchette and cauliflower, tossed in a garlic and olive oil sauce with a touch of Parmesan for richness.

Ingredients:

• 2 medium zucchette, sliced
• 2 cups cauliflower florets
• 12 oz penne or fusilli
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• 1/4 cup grated Parmesan
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower with 1 tablespoon olive oil, salt, and pepper, roast for 20–25 minutes until tender and lightly browned.
2. Cook pasta according to package directions and drain.
3. In a skillet, heat remaining olive oil over medium heat. Sauté garlic and red pepper flakes for 1 minute, then add zucchette and cook 3–4 minutes.
4. Add roasted cauliflower and cooked pasta, toss to combine. Season with salt and pepper.
5. Serve topped with Parmesan and fresh parsley.

Earthy, hearty, and full of fall flavors, this pasta highlights seasonal vegetables in a simple, comforting dish.

Zucchini and Roasted Red Pepper Alfredo

A creamy pasta dish featuring tender zucchette and roasted red peppers in a rich Alfredo sauce, perfect for cozy autumn dinners.

Ingredients:

• 2 medium zucchette, sliced
• 1 large red bell pepper, roasted and sliced
• 12 oz fettuccine
• 3 tablespoons butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Roast red pepper with a drizzle of olive oil for 20 minutes.
2. Cook fettuccine according to package directions and drain.
3. In a skillet, melt butter over medium heat. Sauté garlic for 1 minute, add heavy cream, and simmer for 2–3 minutes.
4. Stir in Parmesan until smooth, then add zucchette and roasted red pepper. Cook 3–4 minutes until tender.
5. Toss in cooked pasta, season with salt and pepper, and garnish with fresh basil.

Rich, creamy, and colorful, this pasta combines the sweetness of roasted vegetables with a decadent sauce for a fall favorite.

Zucchini and Sweet Potato Pasta

A comforting fall pasta with roasted zucchette and sweet potato, tossed in a light herb and olive oil sauce for a naturally sweet and savory dish.

Ingredients:

• 2 medium zucchette, sliced
• 2 cups sweet potato, cubed
• 12 oz penne
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1/4 cup grated Parmesan
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato with 1 tablespoon olive oil, salt, and pepper, roast for 20–25 minutes until tender.
2. Cook pasta according to package directions and drain.
3. In a skillet, heat remaining olive oil over medium heat. Sauté garlic for 1 minute, add zucchette, and cook 3–4 minutes.
4. Add roasted sweet potato and cooked pasta, toss to combine. Season with thyme, salt, and pepper.
5. Serve with Parmesan and fresh parsley.

Sweet, earthy, and comforting, this pasta celebrates the flavors of fall with tender vegetables and aromatic herbs.

Zucchini and Roasted Garlic Tomato Pasta

A savory pasta with roasted zucchette and garlic-infused tomatoes, lightly tossed with olive oil and fresh herbs for a cozy fall meal.

Ingredients:

• 2 medium zucchette, sliced
• 1 1/2 cups cherry tomatoes, halved
• 12 oz spaghetti or linguine
• 3 tablespoons olive oil
• 4 cloves garlic, roasted and mashed
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish
• 1/4 cup grated Parmesan

Instructions:

1. Preheat oven to 400°F (200°C). Toss cherry tomatoes and zucchette with 1 tablespoon olive oil, salt, and pepper; roast for 20 minutes.
2. Cook pasta according to package directions and drain.
3. In a skillet, heat remaining olive oil, add roasted garlic and oregano, stir for 1 minute.
4. Add roasted vegetables and cooked pasta; toss to combine.
5. Serve topped with Parmesan and fresh basil.

This pasta is bright, flavorful, and comforting, highlighting the natural sweetness of roasted fall vegetables.