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Simple Zucchini Pasta Recipe

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4.2 from 64 reviews

A quick and flavorful zucchini pasta recipe that combines al dente spaghetti with a garlicky zucchini sauce, fresh basil, lemon zest, and rich pecorino cheese. Perfect for a light and satisfying weeknight meal ready in just 30 minutes.

Ingredients

Pasta

  • 12 ounces spaghetti or pasta of your choice

Sauce

  • 2 cups grated zucchini (from 1 large zucchini)
  • ¼ cup extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon kosher salt
  • ¾ teaspoon freshly cracked black pepper, plus more for serving
  • 1 tablespoon lemon zest, plus more for serving
  • 4 tablespoons (½ stick) salted butter, cut into 4 pieces
  • 10 fresh basil leaves, roughly chopped, plus more for serving
  • 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 pasta and cook until al dente according to the package instructions. Reserve 1¼ cups of the pasta cooking liquid, then drain the pasta.
  2. Strain the zucchini: Place the grated zucchini on a cheesecloth, tea towel, or nut bag and wring out as much moisture as possible to prevent a watery sauce.
  3. Make the sauce: Heat the olive oil in a large saucepan over medium heat. Once the oil is shimmering, add the garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes. Stir in the 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, for 2 to 3 minutes or until the zucchini softens. Add 1 tablespoon of butter and stir until melted; repeat with the remaining butter slices one at a time. Continue cooking and stirring until the sauce slightly thickens, about 5 minutes. Remove from heat.
  4. Add in the pasta: Add the drained pasta to the zucchini sauce along with the remaining ½ cup of reserved pasta water, chopped basil, and grated cheese. Stir gently until the pasta is evenly coated and the cheese mostly melts. If the sauce is too thick, add additional pasta water 1 tablespoon at a time to reach desired consistency.
  5. Serve: Divide the pasta among 6 bowls and garnish each serving with additional grated cheese, lemon zest, fresh basil, and a sprinkle of black pepper for extra flavor.

Notes

  • Wringing out the zucchini is crucial to avoid a watery pasta sauce.
  • Use fresh basil and freshly grated cheese for the best flavor.
  • Adjust the amount of reserved pasta water to get your preferred sauce consistency.
  • This recipe works well with any long pasta shape like linguine or fettuccine.
  • For a dairy-free option, omit the butter and cheese or substitute with vegan alternatives.

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