epicurious4.7
Pasta With No-Cook Zucchini Sauce
Made with cut zucchini that is salted and marinated in a flavorful mixture of olive oil, lemon, garlic, and basil, plus tangy cream cheese for richness, this recipe is proof that a satisfying pasta can be made with minimal cooking.
👥 4 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 45 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●colander
- ●pot
📝 Preparation Steps
1
Trim 2 lb. zucchini and/or yellow squash (about 4 large), then cut in half lengthwise. Very thinly slice each half into ⅛"-thick half-moons and place in a large bowl (you should have about 7 cups). Add 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and massage into squash. (It’s okay if some of the squash break down slightly.) Transfer zucchini to a colander and set over same bowl; let sit at room temperature ⏱️ 30 minutes.
. zucchini and/or yellow squash (about 4 large)2 lb
2
Firmly squeeze zucchini with your hands to remove any excess liquid; discard liquid in bowl. Place zucchini in empty bowl and add 7 garlic cloves, finely grated, ½ cup (lightly packed) coarsely chopped basil, ½ cup extra-virgin olive oil, 2 Tbsp. finely grated lemon zest, ¼ cup fresh lemon juice, 2 tsp. crushed red pepper flakes, 1 tsp. freshly ground pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Toss to combine and let sit at room temperature at least ⏱️ 15 minutes and up to ⏱️ 1 hour.
. finely grated lemon zest2 Tbsp. crushed red pepper flakes2 tsp. freshly ground pepper1 tsp
3
Meanwhile, cook 1 lb. dried cameroni or other small tubular pasta in a large pot of boiling heavily salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Shake pasta to remove excess water and place back into hot pot.
. dried cameroni or other small tubular pasta1 lb
4
Immediately add 6 oz. cream cheese, cut into ½" pieces, and 4 Tbsp. unsalted butter, cut into ½" pieces, to pasta and vigorously stir until cream cheese and butter are melted. Add zucchini mixture, including any liquid in the bottom of the bowl, and 4 oz. Parmesan, finely grated, and toss to combine. Continue tossing, adding reserved pasta water a tablespoon at a time, until cheese is melted and sauce is smooth and creamy. Taste and season with more salt if needed.
. cream cheese, cut into ½" pieces6 oz. unsalted butter, cut into ½" pieces4 Tbsp. Parmesan, finely grated, plus more for serving4 oz
5
Divide pasta among shallow bowls and top with basil leaves and more Parmesan.
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