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5 from 21 votes Recipe

5 from 21 votes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 68 reviews

This Zucchini Pasta is a vibrant, 30-minute summer dinner that’s both refreshing and satisfying. Grated zucchini is sautéed down to a creamy sauce, then tossed with al dente pasta, fresh herbs, lemon, garlic, and a touch of pecorino or Parmesan cheese, resulting in a light pasta dish bursting with bright, savory flavors.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Main Ingredients

  • 2 pounds zucchini, about 4 medium
  • 3 tablespoons extra-virgin olive oil
  • 2 shallots, chopped (⅔ cup)
  • 1 teaspoon sea salt
  • Pinch red pepper flakes
  • Freshly ground black pepper, to taste
  • 4 garlic cloves, grated

Pasta

  • 12 ounces spaghetti or bucatini pasta

Finishing Touches

  • ⅓ cup grated pecorino or Parmesan cheese, plus more for serving
  • 2 to 3 tablespoons fresh lemon juice
  • Zest of 1 lemon, reserve some for garnish
  • 1 cup fresh basil and/or mint leaves

Instructions

  1. Prep the Zucchini: Grate the zucchini using the large holes of a box grater. Transfer the zucchini to a clean kitchen towel and wring out as much excess moisture as possible. This ensures your sauce won’t be watery and will create a creamy texture.
  2. Sauté the Vegetables: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add chopped shallots, grated zucchini, salt, red pepper flakes, and several grinds of black pepper. Cook, stirring occasionally, for 15 to 20 minutes, or until the mixture becomes thick and jammy. Stir in the grated garlic and cook for an additional minute to build more flavor.
  3. Cook the Pasta: While the zucchini cooks, bring a large pot of salted water to a boil. Add the spaghetti or bucatini and cook according to the package directions until al dente. Reserve some of the pasta cooking water before draining.
  4. Combine and Make the Sauce: Using tongs, transfer the cooked pasta directly from the pot into the pan with the zucchini mixture. Add ½ cup of reserved pasta water and the grated cheese to the pan. Toss everything together, allowing the pasta to absorb the sauce. Cook for 2 to 3 minutes until a lightly creamy sauce coats the pasta, adding more pasta water as needed for desired consistency.
  5. Finish and Serve: Stir in 2 tablespoons lemon juice and most of the lemon zest, reserving a bit for garnish. Taste and add more lemon juice if you prefer. Serve the pasta in bowls, topped with the fresh herbs, reserved lemon zest, and extra grated cheese as desired.

Notes

  • Use a clean kitchen towel to thoroughly squeeze out zucchini water; this prevents a soggy sauce.
  • Spaghetti or bucatini works best, but feel free to use your favorite pasta shape.
  • For a vegetarian version, use Parmesan or other vegetarian-friendly hard cheese.
  • Add extra lemon or fresh herbs to brighten flavor to your liking.
  • This dish is best served immediately for optimal texture and taste.
  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 420
  • Sugar: 7g
  • Sodium: 730mg
  • Fat: 16g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 10.5g
  • Trans Fat: 0g
  • Carbohydrates: 57g
  • Fiber: 5g
  • Protein: 14g
  • Cholesterol: 15mg

Find it online: https://sophiasplate.com/zucchini-pasta/