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Zucchini Pasta

a bowl of zucchini pasta made with Spaghetti noodles coated in a creamy Parmesan zucchini sauce
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  15 min

Ingredients

  • 12 ounces spaghetti or pasta of your choice
  • 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

Method

  1. 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 cup of the liquid, then drain.
  2. Place the zucchini on a cheesecloth, tea towel or in a nut bag and wring out as much moisture as possible. 
  3. Heat the olive oil in a large saucepan over medium heat. Once the oil is glistening, add the garlic and cook, stirring often, until golden, about 2 minutes. Stir in the zucchini, salt, pepper, and lemon zest. Add ½ cup of the reserved pasta water and bring to a simmer. Cook, stirring, for 2 to 3 minutes, or until the zucchini is tender. Add 1 tablespoon of the butter and stir until melted. Repeat with the remaining 3 tablespoons, letting each melt before adding the next. Cook, stirring, until slightly thickened, about 5 minutes. Remove from heat. 
  4. Add the pasta to the sauce along with the remaining ½ cup reserved cooking liquid, basil, and cheese and stir until the pasta is coated and the cheese is mostly melted. If the sauce is too thick, add more pasta water 1 tablespoon at a time.
  5. Divide the pasta among 6 bowls and sprinkle with cheese, lemon zest, basil and black pepper to serve.