Zucchini and Anchovy Pasta

By the GetYourMacros team · 10 September 2026

Savory anchovies melt into a creamy zucchini base, topped with zesty lemon breadcrumbs.

• Time 20 min
• Course First course
• Diet Pescatarian
• Cuisine Italian
• Allergens gluten, fish

Ingredients (1 serving)

• 80 g Pasta
• 200 g Zucchini
• 30 g Anchovies in oil (drained)
• 15 g Breadcrumbs
• 5 ml Extra virgin olive oil
• 10 ml Lemon juice

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. Boil the pasta in salted water.
2. Dice the zucchini and sauté them in a pan with a little water and a pinch of salt until soft.
3. Blend half of the zucchini with a spoonful of pasta water to create a smooth cream.
4. In the same pan, melt the anchovies in the olive oil over low heat until they dissolve.
5. Toast the breadcrumbs in a separate small pan until golden, then mix with the lemon juice.
6. Toss the pasta with the zucchini cream, the remaining zucchini pieces, and the anchovy oil.
7. Serve topped with the crunchy lemon breadcrumbs.

Tips

• The lemon-soaked breadcrumbs provide a fresh contrast to the salty anchovies.
• Blending part of the vegetables is an easy way to make a creamy sauce without adding cream or butter.

Got a Thermomix? On Cookidoo open Created recipes → Import recipe and paste this page's link: the ingredients and steps land in your created recipes.

Similar recipes

Tuscan tomato and bread soup479 kcal · P 19 g · C 54 g · F 20 gPasta puttanesca482 kcal · P 19 g · C 68 g · F 14 gRice with Tomato Sauce482 kcal · P 20 g · C 69 g · F 13 g

One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.