- Family Spice - https://familyspice.com -

Pasta with Zucchini, Garlic and Olive Oil

Got zucchini? This simple dish of Pasta with Zucchini, Garlic and Olive Oil is packed with flavor and is easy to throw together.

Top view of spaghetti with zucchini

“Zucchini” is one of those words that I just can’t spell right the first time. I totally depend on my computer’s spell checker to make sure I am spelling it right. I don’t know what’s so difficult about remembering it.

I’ve always thought I’ve been a good speller, but I keep wanting to drop a ‘c’ and add an ‘n.’ Then there’s “portobello” – I like to mess that one up, too, by spelling it “portabella.” Maybe it’s because that’s how I pronounce it?

Why this recipe is so awesome

Well, however you spell it, zucchini may be a summer fruit, but luckily for us, it’s available all year round. And I’m picky about eating this Italian Squash. If you over cook it, it becomes a soggy mess that is not very appetizing.

I first saw this Michael Chiarello recipe when my oldest was my only-est and only a few months old. Mr. Chiarello made this on some morning show and I sat there mesmerized.

As ridiculous as it might sound, I mean who would want to inhale a zucchini recipe – am I right? Well, it is always the simplest meals that taste the best.

Because the zucchini is cut so thinly, you don’t have to cook it. The warm pasta softens it beautifully and it doesn’t turn to mush. Add in all the other flavors, garlic, lemon zest, parmesan and olive oil and you really do have a fragrant and incredible dish.

Ingredients you need

Step-by-step directions

1. In a large 8-quart stock pot bring water and salt to a boil. Add spaghetti noodles and cook until al dente, about 10 minutes.

Dry spaghetti added to a pot of boiling water

2. While the pasta cooks, use a mandoline with the fine French-fry cutter and slice up the zucchini. If you do not have a mandoline, cut by hand into the longest, finest julienne you can. You can also use those peelers that automatically julienne your vegetable without slicing your finger on a mandoline.

If your zucchini is very finely cut, it does not need to be cooked. Otherwise, place in a colander, suspend over the pasta pot, cover the pot, and steam the zucchini until still slightly crunchy, about 2 minutes.

Julienned zucchini with a mandolin on a cutting board

3. In a small skillet heat extra virgin olive oil over medium-high heat. When oil is hot, add garlic and sauté for 2 minutes, or until light brown. Do not let the garlic burn or it will turn bitter and need to be discarded.

Sautéing garlic in a pan

4. Add red pepper flakes and quickly sauté for 1 min. Remove from the heat and add in basil.

Sautéing herbs in a pan

5. When the pasta is al dente, drain through a colander, reserving about ½ cup of the pasta cooking water. Transfer the pasta into a warm serving bowl. Toss zucchini and garlic mixture into the pasta, along with some extra virgin olive oil, parmesan, and lemon zest and juice. Toss well, adding reserved pasta water as needed to make a smooth sauce.

Top view of a white shallow bowl with spaghetti, strips of zucchini, parmesean and chopped herbs

Recipe tips and FAQs

The hardest part of this recipe is to make sure that you do NOT burn the garlic when you are sautéing it. So golden brown and no more. If you burn the garlic, it tastes bitter and you have to start all over again.

Want more zucchini recipes? You must try:

Side view of spaghetti with zucchini
pomegranate ecookbook cover and table of contents

If you are enjoying my recipes, I would love for you to sign up for my newsletter (and get my free pomegranate e-cookbook!) or follow me on Instagram or Facebook.

Yield: 4 servings

Pasta with Zucchini, Garlic and Olive Oil

Top view of spaghetti with zucchini

Got zucchini? This simple dish of Pasta with Zucchini, Garlic and Olive Oil is packed with flavor and is easy to throw together.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 5 qt water
  • 2 teaspoon salt
  • 1 lb spaghetti
  • 1 lb zucchini
  • ¾ cup extra virgin olive oil
  • 2 TBS garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • ¼ cup basil, fresh, coarsely chopped
  • ½ cup Parmesan cheese, grated
  • 1 lemon, grated zest & juice
  • 2 TBS Parmesan cheese, grated

Instructions

    1. In a large 8-quart stock pot bring water and salt to a boil. Add spaghetti noodles and cook until al dente, about 10 minutes.
    2. While the pasta cooks, use a mandolin with the fine French-fry cutter and slice up the zucchini. If you do not have a mandoline, cut by hand into the longest, finest julienne you can. If your zucchini is very finely cut, it does not need to be cooked. Otherwise, place in a colander, suspend over the pasta pot, cover the pot, and steam the zucchini until still slightly crunchy, about 2 minutes.
    3. In a small skillet heat extra virgin olive oil over medium-high heat.
    4. When oil is hot, add garlic and sauté for 2 minutes, or until light brown. Do not let the the garlic burn or it will turn bitter and need to be discarded.
    5. Add red pepper flakes and quickly sauté for 1 min.
    6. Remove from the heat and add in basil.
    7. When the pasta is al dente, drain through a colander, reserving about ½ cup of the pasta cooking water.
    8. Pour the pasta into a warm serving bowl.
    9. Toss zucchini and garlic mixture into the pasta, along with ¼ cup extra virgin olive oil, parmesan, and lemon zest and juice. Toss well, adding reserved pasta water as needed to make a smooth sauce.
    10. Garnish with Parmesan cheese and serve immediately.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on PinterestFacebook or InstagramSign up for my eMail list, too!

0 0 votes
Article Rating