Description
This zucchini pasta recipe is a fresh, light summer dinner ideal for a quick yet flavorful meal. Grated zucchini is sautéed into a creamy, jammy sauce enhanced with shallots, garlic, lemon, fresh herbs, and a hint of red pepper flakes, then tossed with al dente spaghetti or bucatini for a delightful, vibrant dish ready in just 30 minutes.
Ingredients
Main Ingredients
- 2 pounds zucchini, about 4 medium
- 3 tablespoons extra-virgin olive oil
- 2 shallots, chopped (⅔ cup)
- 1 teaspoon sea salt
- Pinch red pepper flakes
- Freshly ground black pepper, to taste
- 4 garlic cloves, grated
- 12 ounces spaghetti or bucatini pasta
- ⅓ cup grated pecorino or Parmesan cheese, plus more for serving
- 2 to 3 tablespoons fresh lemon juice
- Zest of 1 lemon, reserve some for garnish
- 1 cup fresh basil and/or mint leaves
Instructions
- Prepare the zucchini: Grate the zucchini using the large holes of a box grater. Transfer the grated zucchini to a clean kitchen towel and wring out the excess moisture to prevent the dish from becoming watery.
- Sauté shallots and zucchini: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped shallots, zucchini, sea salt, red pepper flakes, and freshly ground black pepper. Cook, stirring occasionally, for 15 to 20 minutes until the mixture becomes thick and jammy in texture. Stir in the grated garlic towards the end to release its aroma.
- Cook the pasta: While the zucchini mixture cooks, bring a large pot of salted water to a boil. Add the spaghetti or bucatini and cook according to package instructions until al dente.
- Combine pasta and zucchini sauce: Using a slotted spoon or tongs, transfer the cooked pasta directly from the boiling water to the skillet with the zucchini mixture, reserving about ½ cup of the pasta water. Add the reserved pasta water and the grated cheese to the skillet, stirring for 2 to 3 minutes until the sauce becomes lightly creamy and coats the pasta well. Add additional pasta water as needed to reach desired consistency.
- Finish with lemon and herbs: Stir in 2 tablespoons of fresh lemon juice and the lemon zest. Taste and adjust seasoning with more lemon juice if desired.
- Serve: Plate the pasta and garnish with fresh basil and/or mint leaves, reserved lemon zest, and extra grated cheese. Serve immediately for best flavor and texture.
Notes
- Wringing out the zucchini is essential to avoid a watery sauce and to concentrate the flavors.
- Adjust red pepper flakes based on your desired spice level.
- You can substitute pecorino with Parmesan cheese or a hard aged cheese of choice.
- Use fresh herbs like basil or mint according to your preference or availability.
- Reserve pasta water to help loosen and create a creamy sauce without adding cream.
- Serve immediately as the pasta will continue to absorb moisture and thicken if left to sit.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian