And we’re adding this simple dinner to our recipe boxes ASAP.

Key Points

• Giada De Laurentiis’ five-ingredient pasta is a simple, summery dish perfect for weeknight dinners.


• The recipe features roasted zucchini, ricotta, paccheri pasta, chives and olive oil for a creamy, fresh meal.


• Pair this quick, veggie-forward pasta with salad and bread for a tasty summer dinner.

It seems like Giada De Laurentiis is always sharing delicious zucchini recipes with her social media followers. From her Zucchini Burrata Crudo to grilled zucchini skewers with pesto, when the summertime veggie starts showing up at farm stands and grocery stores, De Laurentiis knows how to put the green veggie to good use.

Now, the famous chef is sharing a pasta dish that only requires five simple ingredients, the star of which is, of course, zucchini. In an Instagram reel showcasing her Creamy Zucchini Paccheri recipe, De Laurentiis walks viewers through how to make the meal. It’s so simple that she doesn’t even need to use words, instead whipping the pasta up quickly while dancing in her kitchen and serving it al fresco—making it perfect for dinner on a summer evening.

To make De Laurentiis’ five-ingredient zucchini pasta, gather two large (or three medium) zucchini, a 16-ounce container of whole milk ricotta, paccheri (or other tube-shaped) pasta, fresh chives and regular or lemon-infused olive oil. You’ll also need two spices that are most-likely already waiting for you in your pantry: salt and oregano.

Using a knife, slice the zucchini into ⅓-inch coins and toss them with a bit of olive oil, oregano and salt. Roast the zucchini coins in a single layer on a baking sheet at 400° F until they are golden brown and crisp (about 30 minutes).

Next, mix the ricotta with some olive oil, salt and oregano in a large mixing bowl while the paccheri pasta cooks in boiling water. Once the pasta is cooked through, reserve a bit of its cooking liquid and place the drained, cooked pasta right into the mixing bowl with the cheese mixture. Stir it all around, adding a bit of the pasta cooking liquid to keep things hot and create a silky smooth pasta sauce.

When everything is combined, plate the sauced pasta and top it off with a sprinkle of thinly-sliced chives, a drizzle of olive oil and a few of those golden brown, roasted zucchini coins.

This summery dish sounds perfect for a quick weeknight dinner or to serve as an impressive meal when entertaining outdoors. Just pair it with a simple salad and maybe some crusty bread, and you’ll have a delicious dinner on your hands.

If your backyard garden has yielded a bumper crop of zucchini and you’re looking for more De Laurentiis recipes that use the prolific summer veggie, we’ve got you covered. Consider trying the chef’s veggie-packed lasagna rolls or zucchini carbonara. After all, the only thing more delicious than freshly-harvested zucchini is freshly-harvested zucchini served with pasta. Here are a few more options to consider during peak zucchini season: