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Simple Zucchini Pasta Recipe

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4 from 2 reviews

This Simple Zucchini Pasta is a fresh and flavorful dish that combines tender pasta with a light zucchini and garlic sauce, lemon zest, fresh basil, and grated pecorino Romano cheese. Ready in just 30 minutes, it’s a perfect easy weeknight meal that highlights the delicate taste of zucchini.

Ingredients

Pasta

  • 12 ounces spaghetti or pasta of your choice

Zucchini 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 water, then drain the pasta.
  2. Strain the zucchini: Place the grated zucchini on a cheesecloth, tea towel, or in a 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. When the oil is glistening, add the sliced garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes. Stir in the strained zucchini, kosher salt, black pepper, and lemon zest. Add ½ cup of the reserved pasta water and bring to a simmer. Cook while stirring for 2 to 3 minutes, or until the zucchini becomes tender. Add 1 tablespoon of the butter at a time, stirring to melt completely before adding the next piece. Continue cooking and stirring until the sauce slightly thickens, about 5 minutes. Remove from heat.
  4. Add in the pasta: Return the cooked pasta to the saucepan with the zucchini sauce. Add the remaining ½ cup of reserved pasta water, chopped basil, and grated pecorino Romano cheese. Stir thoroughly until the pasta is evenly coated and most of the cheese has melted. If the sauce is too thick, add additional pasta water one tablespoon at a time to reach your desired consistency.
  5. Serve: Divide the zucchini pasta among six bowls. Garnish each serving with additional cheese, lemon zest, fresh basil, and a sprinkle of black pepper to taste. Serve immediately for best flavor and texture.

Notes

  • Be sure to wring out as much moisture as possible from the grated zucchini to prevent a watery sauce.
  • Reserve some pasta cooking water; it helps to loosen and bind the sauce to the pasta.
  • Use fresh lemon zest and basil for brightness and fresh flavor.
  • Feel free to substitute pecorino Romano with Parmesan if desired.
  • This dish is best served fresh but can be refrigerated and gently reheated if needed.

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