halfbakedharvest4.9
Zucchini Cacio e Pepe with Brown Butter
Add a simple arugula, spinach, or fruit salad and you'll have the perfect summer meal that comes together quickly!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
📝 Preparation Steps
1
1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 1 1/4 cups of the pasta cooking water. Drain.2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the zucchini, garlic, and season with salt. Cook until the zucchini is golden, ⏱️ 5 minutes. Remove from the skillet to a plate. 3. Working in the same skillet, add the pepper and cook ⏱️ 30 seconds, until toasted. Add 4 tablespoons butter, then the pasta, 1 cup pasta cooking water, the parmesan, and pecorino. Toss vigorously to melt the cheese. Add the remaining 1/4 cup water, the zucchini, and season with salt. Toss well. 4. Melt 4 tablespoons butter in a skillet over medium heat, cook until the butter browns, ⏱️ 3-4 minutes. 5. Plate the pasta and spoon the butter over each serving. Top with fresh basil. Eat!
pasta1 poundfresh basil
Nutrition Facts
calories
414 kcal
serving Size
1 serving
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