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Zucchini Butter Pasta Recipe

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4 from 80 reviews

Zucchini Butter Pasta is a simple, comforting dish that combines tender al dente spaghetti with a flavorful sauce made from grated zucchini, butter, garlic, and a touch of red pepper flakes for mild heat. Finished with fresh basil and Parmesan cheese, this pasta is a fresh and light meal perfect for warm days or when you want a quick but satisfying dinner.

Ingredients

For the Pasta

  • 1 1/2 teaspoons kosher salt, plus more for pasta water and to taste
  • 8 ounces (225 grams) spaghetti, cooked al dente
  • 1 cup (235 ml) pasta water, reserved

For the Sauce

  • 1 1/4 pounds (570 grams) zucchini, trimmed and coarsely grated
  • 6 tablespoons (85 grams) unsalted butter
  • 4 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes, or more to taste
  • 1/2 cup (45 grams) grated Parmesan cheese
  • Handful fresh basil leaves, cut into thin ribbons

Instructions

  1. Prepare the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Reserve 1 cup of pasta water before draining the pasta.
  2. Grate the Zucchini: While the pasta cooks, trim and coarsely grate the zucchini. Set aside.
  3. Cook the Garlic and Zucchini: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and red pepper flakes, sautéing gently until fragrant, about 1 minute, taking care not to burn the garlic. Add the grated zucchini to the skillet and cook until it softens and releases moisture, about 3-4 minutes.
  4. Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the zucchini mixture. Pour in reserved pasta water a little at a time to loosen the sauce and help it coat the pasta evenly. Stir in grated Parmesan cheese, mixing well to create a creamy, cohesive sauce.
  5. Finish and Serve: Remove from heat, sprinkle fresh basil ribbons over the top, and adjust seasoning with additional salt and red pepper flakes as desired. Serve immediately while warm.

Notes

  • Reserve pasta water before draining the pasta to help create a silky sauce.
  • Use freshly grated Parmesan for the best flavor and texture.
  • Adjust red pepper flakes to your preferred spice level.
  • For an even lighter version, substitute some butter with olive oil.
  • If zucchini is very watery, you can lightly squeeze out excess moisture before cooking.

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