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EmailTweet 0 Full-screen Zucchini Butter Spaghetti
By Leslie Blythe Cheese, Pasta, Vegetarian Boiling, Sautéing
July 13, 2021 This Zucchini Butter Spaghetti is incredibly delicious. If you are wondering how to use all of your homegrown zucchini, this is it! Grated zucchini is cooked down with butter and garlic and tossed with parmesan cheese and fresh basil. It's so simple, yet bursting with flavor. Prep: 25 mins Cook: 20 mins Yields: 2 Servings Ingredients 1½ teaspoons kosher salt, plus more for pasta water, and to taste
8 ounces spaghetti, cooked al dente
1 cup pasta water, reserved
1¼ pounds zucchini, trimmed, coarsely grated
6 tablespoons unsalted butter
4 garlic cloves, minced
1/4 teaspoon red pepper flakes, or more to taste
½ cup grated parmesan
Handful fresh basil leaves, cut into thin ribbons Directions 1Boil your spaghetti in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 1 cup of the pasta cooking water and set it aside.
2Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly. Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency.
3Pour in ½ cup of the reserved pasta water and stir up anything stuck, then add drained pasta, and cook together for 2 minutes. Use tongs or two forks to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen. Toss in half of the parmesan and basil and mix, then transfer to a serving bowl. Finish with remaining parmesan and basil.Recipe from SMITTEN KITCHEN.
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