Conchiglie Pasta with Garlic and Olive Oil. Mini shell pasta sauteed with garlic, olive oil, zucchini, and broccoli and served with grated cheese.
When I’m short on time but still craving that unmistakable comfort of home, I reach for my starting lineup of pasta blueprints. This Conchiglie Pasta with Garlic and Olive Oil, or Aglio e Olio, is a staple in my kitchen.
As a first-generation Italian-American, I grew up watching my mom transform a few simple ingredients into a masterpiece. This dish is the perfect example: a handful of garlic, some quality extra virgin olive oil, and fresh garden vegetables.
This is the third installment in my Aglio e Olio series, and today we are “inventing” a version using conchiglie (mini shells) and fresh zucchini. It’s a small change from the traditional long pasta, but those little shells are designed for a specific purpose, to catch the liquid gold of the garlic and oil sauce.
The “Analytical Blueprint” of Aglio e Olio
I view cooking as a systematic process. If you understand the base recipe, you can pivot based on what’s in your garden or pantry. For this version, our blueprint looks like this:
- The Pasta: 1 pound of Conchiglie (mini shells).
- The Flavor Foundation: 6 cloves of garlic (sliced thin) and ¼ cup extra virgin olive oil.
- The Garden Foundation: 2 small zucchini and 2 cups of broccoli florets.
- The Secret Ingredient: 4 ounces of starchy pasta water to emulsify the sauce.
Expert Tips for the Busy Cook
- Ingredients at the Ready: Have your garlic sliced and veggies chopped before you even turn on the stove. This dish moves fast, and you don’t want to be chopping while the garlic is browning.
- Cook by Feel: If the pasta looks too dry, add an extra splash of water or oil. You’ll know it’s ready when the shells look glossy and the aroma of garlic fills the room.
Small Changes, New Dishes
The beauty of a base recipe is that it’s never static.
- The Veggie Pivot: Not a fan of zucchini? This dish works perfectly with eggplant, peppers, or even Swiss chard from the garden.
- The Liquid Base: If you want a deeper flavor profile, swap the pasta water for chicken broth.
- The Heat Factor: I often add a pinch of crushed red pepper flakes during the sauté to give it that traditional “kick.”
- The Finishing Touch: Serve it with a healthy dusting of grated cheese, or leave it out for a completely vegan pasta option.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How To Make Conchiglie Pasta with Garlic and Olive Oil
Preparing the Pasta:
- Prepare the pasta according to the package instructions for al dente (about 7-9 minutes). Before you strain the pasta, reserve 4 ounces of pasta water.
Preparing the sauce:
- While pasta is cooking, in a large skillet bring the extra virgin olive oil to high heat. Next, add the garlic and sauté until golden, 1-2 minutes, mixing occasionally.
- Next, add the zucchini, broccoli, salt, and ground black pepper and sauté for 7 minutes, mixing occasionally. Finally, on low heat, add the cooked pasta, and pasta water, and cook for 2 minutes, mixing occasionally.
How to Serve Pasta with Garlic and Olive Oil:
- Place pasta in a large serving bowl. Add grated cheese to taste when serving (optional).
Expand Your Starting Lineup: Recommended Recipes
If you enjoyed the simplicity of this pasta with garlic and olive oil blueprint, you’ll love these other related inventions from the blog:
- 4 Garlic and Oil Pasta Ideas – Explore more ways to use this foundation with different garden vegetables.
- Pasta with Peppers and Tomatoes – Another quick weeknight classic that celebrates the sweetness of sautéed peppers.
- 13 Healthy Pasta Meals Without Meat – My go-to list for light, vegetarian dinners that don’t skimp on flavor.
- Tri-Color Pasta with Green Beans – A colorful take on the pasta-and-veggie blueprint.
- The Ultimate Ingredient Swap Guide – The perfect tool for the analytical cook who needs to pivot a recipe based on what’s available.
Invent Your Recipe
In this version of the pasta with garlic and olive oil recipe, I am using conchiglie pasta and zucchini to change up this dish. It is a small change but does create a new eating experience and recipe. Any vegetable you like can be made into an aglio e olio recipe. Some of my favorites that I recommend you try are green beans, eggplant, spinach, summer squash, sweet potatoes, carrots, peppers, and Swiss Chard.
I chose to add grated cheese to this pasta with garlic and olive oil recipe but leave it out for a vegan pasta recipe option. Also, you could add some crushed red pepper flakes while serving to add a little heat.
I use pasta water to bring the dish together and add a bit of creaminess to the garlic and olive oil. You could also use chicken broth instead of pasta water. This will add another layer of flavor to this pasta with garlic and olive oil recipe
As always, invent the version of this recipe that works for you!
For more ideas like this pasta with garlic and olive oil dish check out my pasta recipes.
The Recipe
Conchiglie Pasta with Garlic and Olive Oil
Ingredients
- 1 pound uncooked conchiglie mini shells
- 6 cloves garlic sliced thin
- ¼ cup extra virgin olive oil
- 2 small zucchini roughly chopped
- 2 cups broccoli florets
- ½ teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
- 4 ounces pasta water
- 2 tablespoons grated cheese optional
Instructions
Preparing the Pasta:
- Prepare the pasta according to the package instructions for al dente (about 7-9 minutes). Before you strain the pasta, reserve 4 ounces of pasta water.
Preparing the sauce:
- While pasta is cooking, in a large skillet bring the extra virgin olive oil to high heat. Next, add the garlic and sauté until golden, 1-2 minutes, mixing occasionally.
- Next, add the zucchini, broccoli, salt, and ground black pepper and sauté for 7 minutes, mixing occasionally. Finally, on low heat, add the cooked pasta, and pasta water, and cook for 2 minutes, mixing occasionally.
How to Serve Past with Garlic and Olive Oil:
- Place pasta in a large serving bowl. Add grated cheese to taste when serving (optional).
Invent Your Recipe
Nutrition
