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Simple Zucchini Pasta Recipe

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4.2 from 81 reviews

  • Author: Ezabella
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Simple Zucchini Pasta is a light and refreshing dish perfect for a quick weeknight dinner. Featuring al dente spaghetti tossed in a flavorful sauce of sautéed garlic, tender grated zucchini, lemon zest, fresh basil, and pecorino Romano cheese, this recipe balances bright, savory, and creamy elements for a satisfying meal that’s ready in just 30 minutes.

Ingredients

Pasta

  • 12 ounces spaghetti or pasta of your choice

Vegetables and Herbs

  • 2 cups grated zucchini (from 1 large zucchini)
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon lemon zest, plus more for serving
  • 10 fresh basil leaves, roughly chopped, plus more for serving

Oils, Butter, and Seasoning

  • ¼ cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ¾ teaspoon freshly cracked black pepper, plus more for serving
  • 4 tablespoons (½ stick) salted butter, cut into 4 pieces

Cheese

  • 1 cup finely grated pecorino Romano or Parmesan, plus more for serving

Instructions

  1. Boil the pasta. Bring a large pot of salted water to a boil over high heat. Add the spaghetti or pasta and cook until al dente according to the package instructions. Before draining, reserve 1¼ cups of the pasta cooking water, then drain the pasta thoroughly.
  2. Strain the zucchini. Place the grated zucchini into a cheesecloth, tea towel, or nut bag and wring out as much moisture as possible to avoid a watery sauce.
  3. Make the sauce. Heat the extra-virgin olive oil in a large saucepan over medium heat. Once the oil is shimmering, add the thinly sliced garlic and cook, stirring frequently, until golden brown, about 2 minutes. Stir in the strained zucchini, kosher salt, freshly cracked black pepper, and lemon zest. Pour in ½ cup of the reserved pasta water and bring the mixture to a simmer. Cook, stirring occasionally, for 2 to 3 minutes or until the zucchini softens.
  4. Add butter. Add 1 tablespoon of the salted butter to the sauce and stir until melted. Repeat this step with the remaining 3 tablespoons of butter, letting each piece melt fully before adding the next. Continue cooking and stirring until the sauce thickens slightly, about 5 minutes. Remove the sauce from heat.
  5. Combine pasta and sauce. Add the drained pasta to the sauce along with the remaining ½ cup of reserved pasta water, chopped fresh basil, and grated pecorino Romano or Parmesan cheese. Stir thoroughly until the pasta is evenly coated and the cheese is mostly melted. If the sauce is too thick, add more pasta water one tablespoon at a time until desired consistency is reached.
  6. Serve. Divide the zucchini pasta among 6 bowls and garnish with additional grated cheese, lemon zest, fresh basil leaves, and a sprinkle of freshly cracked black pepper to taste. Serve immediately for the best flavor and texture.

Notes

  • Wringing out the zucchini is crucial to prevent a watery pasta sauce.
  • You can substitute pecorino Romano with Parmesan or a similar hard cheese based on preference.
  • Adjust the amount of lemon zest and black pepper according to your taste.
  • Use gluten-free pasta if you want a gluten-free version of this dish.
  • For a vegan variation, substitute butter with a plant-based alternative and cheese with a vegan parmesan substitute.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://kitchenloving.com/simple-zucchini-pasta-recipe/