loveandlemons4.9
Zucchini Pasta
This zucchini pasta recipe is a fresh summer dinner that you can make in 30 minutes! You'll start by grating the zucchini. Then, you'll sauté it until it cooks down into a lightly creamy sauce for the pasta. Fresh herbs, lemon, garlic, and red pepper flakes add bright, savory flavor to this simple, delicious dish.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●grater
- ●skillet
- ●dutch oven
- ●oven
- ●pot
- ●pan
📝 Preparation Steps
1
Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel and wring out the excess moisture.
zucchini, about 4 medium2 pounds
2
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the shallot, zucchini, salt, red pepper flakes, and several grinds of pepper. Cook, stirring occasionally, for 15 to ⏱️ 20 minutes, or until the mixture is thick and jammy. Stir in the garlic.
zucchini, about 4 medium2 pounds
3
Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.
4
Scoop the cooked pasta directly from the cooking water into the pan with the zucchini, reserving the pasta cooking water. Add ½ cup of the reserved pasta water and the cheese to the pan with zucchini. Cook, stirring, for 2 to ⏱️ 3 minutes, or until a lightly creamy sauce coats the pasta, adding more pasta water as needed.
zucchini, about 4 medium2 pounds
5
Stir in 2 tablespoons lemon juice and the lemon zest. Season to taste, adding more lemon juice if desired.
6
Serve topped with the herbs, the reserved lemon zest, and more cheese.
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