April 3, 2023

Zucchini Pasta

This is a simple, quick recipe that comes together in about half an hour and is a great way to use an abundance of fresh spring and summer squash.  You can also get the ingredients prepped and ready ahead of time and cooked up in about 10 minutes.  The flavors are light, clean, and savory. Fresh basil, lemon juice, garlic, all enhance this dish, but the zucchini is certainly the star.  With a little help from the large holes on a box grater, zucchini cooks down with olive oil, shallot, and garlic and quickly becomes caramelized mush. 

Make it with your choice of pasta. Regular, gluten-free, chickpea all work.  If you prefer to keep it vegan the parmesan may be left out if you like, or replaced with vegan cheese, and would be just as flavorful. 

You can also add chicken or shrimp to this dish, if extra protein is desired. The options are endless. 

 

 

 

Ingredients

 2 lbs zucchini
 1 large shallot
 3 large cloves garlic
 2 tbsp extra-virgin olive oil
 ¼ tsp red pepper flakes (optional)
 1 lemon, zested and juiced
 ½ cup parmesan, grated (plus extra for garnish)
 ¼ cup fresh basil leaves, sliced into thin ribbons
 sea salt and fresh ground pepper
 10 oz spaghetti or any long pasta of choice (make it gluten free if preferred)

Directions

1

Start cooking the pasta according to the package directions. 
Meanwhile, place 2 layers of paper towels on a large cutting board. Trim the zucchini, then grate on the large holes of a box grater on the board with paper towels. After grating is complete, take the zucchini, a handful at a time, squeezing the water out and onto the paper towels, and placing the zucchini aside or in a bowl. Discard wet paper towels. Grate the shallot next on the large holes of grater. Then the garlic cloves on the small holes of grater, being careful not to cut your fingers.
 Add both to the zucchini.

2

Heat the olive oil in a large skillet over medium-high heat. Add the zucchini mixture,
stirring to coat. Add in the lemon zest and red pepper chili flakes (optional) and continue to cook for about 5 minutes. The zucchini will soften and come to a light simmer. Turn the heat down to low. Drain the pasta if finished cooking, reserving a cup of the pasta water.

3

Add the pasta to the skillet and mix together. Mix in 1/4 cup of the reserved pasta water, 2 TBSP of lemon juice, salt and pepper, tossing to fully mix. You can add more pasta water to loosen mixture, if more is needed. Taste test and add more lemon if desired. Add in the parmesan cheese.

Transfer to a serving dish or serve right out of the pan. Top with fresh basil and more grated Parmesan cheese if desired.

Zucchini Pasta

Zucchini Pasta

Category, , , DifficultyBeginnerYields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients

 2 lbs zucchini
 1 large shallot
 3 large cloves garlic
 2 tbsp extra-virgin olive oil
 ¼ tsp red pepper flakes (optional)
 1 lemon, zested and juiced
 ½ cup parmesan, grated (plus extra for garnish)
 ¼ cup fresh basil leaves, sliced into thin ribbons
 sea salt and fresh ground pepper
 10 oz spaghetti or any long pasta of choice (make it gluten free if preferred)

Steps

1

Start cooking the pasta according to the package directions. 
Meanwhile, place 2 layers of paper towels on a large cutting board. Trim the zucchini, then grate on the large holes of a box grater on the board with paper towels. After grating is complete, take the zucchini, a handful at a time, squeezing the water out and onto the paper towels, and placing the zucchini aside or in a bowl. Discard wet paper towels. Grate the shallot next on the large holes of grater. Then the garlic cloves on the small holes of grater, being careful not to cut your fingers.
 Add both to the zucchini.

2

Heat the olive oil in a large skillet over medium-high heat. Add the zucchini mixture,
stirring to coat. Add in the lemon zest and red pepper chili flakes (optional) and continue to cook for about 5 minutes. The zucchini will soften and come to a light simmer. Turn the heat down to low. Drain the pasta if finished cooking, reserving a cup of the pasta water.

3

Add the pasta to the skillet and mix together. Mix in 1/4 cup of the reserved pasta water, 2 TBSP of lemon juice, salt and pepper, tossing to fully mix. You can add more pasta water to loosen mixture, if more is needed. Taste test and add more lemon if desired. Add in the parmesan cheese.

Transfer to a serving dish or serve right out of the pan. Top with fresh basil and more grated Parmesan cheese if desired.

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