Pasta with Octopus and Zucchini

By the GetYourMacros team · 10 September 2026

Tender octopus paired with crisp zucchini for a fresh and balanced Mediterranean lunch.

• Time 25 min
• Course First course
• Diet Pescatarian
• Cuisine Italian
• Allergens gluten, shellfish

Ingredients (1 serving)

• 80 g Wholegrain pasta
• 150 g Octopus
• 150 g Zucchini
• 60 g Cherry tomatoes
• 10 ml Extra virgin olive oil
• Garlic to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. If using fresh octopus, boil it first until tender; if pre-cooked, dice it into small bites.
2. Wash the zucchini and cut them into small cubes or matchsticks.
3. In a pan, sauté the garlic with the olive oil, then add the zucchini and cook over high heat for 5-6 minutes.
4. Add the halved cherry tomatoes and the octopus pieces, sautéing for another 4 minutes.
5. Cook the wholegrain pasta in salted boiling water until al dente.
6. Drain the pasta and transfer it to the pan with the octopus and vegetables.
7. Toss everything together for a minute, adding a splash of pasta water if needed.

Tips

• Sauté the zucchini over high heat so they brown nicely without getting mushy.
• Pre-cooked octopus from the supermarket is a great time-saver for this recipe.

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