Pasta with zucchini and mussels: the recipe for a simple and tasty starter

  • Mussels from Taranto
    600 grams
    • 58 kcal

  • Paccheri
    200 grams

  • sponge zucchini

  • Garlic
    1 clove
    • 0 kcal

  • Parsley
    1 tuft
    • 79 kcal

  • Extra virgin olive oil

    to taste
    • 0 kcal
  • salt
    to taste
    • 21 kcal

  • pepper
    to taste
    • 79 kcal

Calories refer to 100 grams of product

The pasta with zucchini and mussels it’s a first typically summery, with a surprising and rich taste. For this recipe, we have chosen a format of short pasta – paccheri -, which are perfect for a sauce made from tender sponge zucchini and mussels from Taranto. With every bite you will feel the goodness and freshness of one of the most beloved dishes of Italians on vacation. For a gourmet touch, on the occasion of a special event, we advise you to mix the zucchini after having cooked them, to create a delicious cream that will envelop the pasta and leave everyone speechless. I recommend, also the mussels they must be very fresh, best quality and perfectly intact: that’s why you can count on your trusted fishmonger. If you want an even more fragrant note, finally add a little grated lemon zest. Find out how to prepare this pasta by following the procedure and the advice step by step. to prepare pasta with zucchini and mussels

Zucchini pasta and mussels

Clean the mussels thoroughly and let them soak in water and salt for about 30 minutes (1); rinse them and place them in a saucepan with 2 tablespoons of water; put on the heat, cover with a lid and let them open over high heat: this will take about 5 minutes. Once opened, filter the cooking juices and peel the mussels, keeping some aside with the shell for the final decoration.

Zucchini pasta and mussels

Meanwhile, clean the zucchini and cut them into strips (2).

Zucchini pasta and mussels

Brown the zucchini in a pan with the unpeeled garlic clove and a drizzle of extra virgin olive oil for about 8 minutes (3).

Pasta with zucchini and mussels

Season with salt and pepper; add the mussels and their filtered liquid (4), then finish cooking.

Pasta with zucchini and mussels

Boil the paccheri in salted boiling water, drain al dente and pour into a saucepan; season with the chopped parsley (5) and stir for a few minutes over high heat.

Pasta with zucchini and mussels

Serve the paccheri, garnish with the reserved mussels and a little more fresh parsley (6), and serve.


The pasta with zucchini and mussels it is a dish with Neapolitan origins and its incomparable flavor reminds us of the gastronomic richness of our territory. To exist different variations of this recipe and you can certainly play with the seasonal vegetables and the pasta shapes: you can replace the zucchini with red and yellow cherry tomatoes or add a tasty one arugula pesto.

Instead of paccheri, instead you can add the spaghetti, the linguine pasta oi cavatelli which, with the mussels from Taranto, will create an exceptional gastronomic marriage.

If you’ve never cleaned mussels before and aren’t sure where to start, here’s a quick guide for you.


To appreciate all the scent and goodness, we advise you to prepare this first course and enjoy it hot right now. Freezing is not recommended.