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 so quick and easy to prepare.

“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.

So I am very particular about how zucchini is prepared and served. When I first saw this Michael Chiarello recipe, I sat there mesmerized. As ridiculous as it might sound, I wanted to inhale this dish.

This very simple dish is actually incredible. The amazing flavor comes from the olive oil, garlic, lemon juice, lemon zest and fresh basil. It is oh-so-good.

Over the years I have changed the recipe from the original, adding more garlic, basil and parmesan. I a telling you, it is always the simplest meals that taste the best.

And the best part? Since 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. Perfection!

Ingredients you need

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• Pasta: I used spaghetti, but you can also use angel hair, linguine or fettuccine.
• Zucchini: Choose zucchini that is firm and without bruises. Fresh is best, so do not use frozen or it will be mushy. You can also use yellow squash.
• Lemon: You will use the grated zest as well as the juice of a whole lemon.
• Extra virgin olive oil: Be sure to use a high quality olive oil. Taste it by itself before cooking with it. You can use a pungent, mild or flavored oil like basil, garlic or chile.
• Garlic: If you do not have garlic cloves, you could use garlic powder, but honestly fresh garlic is ah-mazing in this dish!
• Basil: Although you can use dried basil, fresh basil really makes a bigger impact. You can also use parsley, oregano or even tarragon.
• Parmesan cheese: You can also use pecorino romano or asiago cheese.
• Seasonings: salt and red pepper flakes. If you don’t like spicy foods, you can omit the red pepper flakes.

Tools to Use

• Chef’s Knife
• Cutting board
• Mixing bowls

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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 per package directions, about 10-12 minutes. When the pasta is done, drain through a colander, reserving about ½ cup of the pasta cooking 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. The hot pasta will soften the zucchini without turning them to mush.

3. In the same pot you cooked the pasta or 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 golden. Do NOT let the garlic burn or it will turn bitter and you have to discard it and start all over.

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

4. Transfer the pasta into a warm serving bowl and toss with the garlic oil mixture. Add parmesan, lemon juice, lemon zest, zucchini and reserved pasta water. Serve with more parmesan and basil.

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.

You can’t go wrong with lots and lots fresh basil, which is why I usually add more than what the recipe calls for! The same goes for more cheese and garlic!

If you don’t have a mandoline and you don’t have faith in your knife skills, you can also grate your zucchini. Again, the pasta doesn’t need to be cooked separately as the hot pasta will do the job. Grated zucchini will be a little more… mushy than julienned, so do note that the texture will be different.

If you want a low carb option you should try my balsamic roasted tomato zucchini noodles (zoodles) Serve this dish with my saffron chicken, pork milanese or grilled shrimp kabobs. 

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Yield: 4-6 servings

Pasta with Zucchini

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Got zucchini? This simple dish of pasta with zucchini, garlic and olive oil is packed with flavor and so quick and easy to prepare.

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
• 3 TBS garlic cloves, minced
• 1 teaspoon red pepper flakes
• ½ cup basil, fresh, coarsely chopped
• ¾ cup plus 2 TBS grated Parmesan cheese
• 1 lemon, grated zest & juice

Instructions

1. In a large 8-quart stock pot bring water and salt to a boil. Add spaghetti noodles and cook until al dente per package directions, about 10-12 minutes. When the pasta is done, drain through a colander, reserving about ½ cup of the pasta cooking water.
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.
3. In the same pot you cooked the pasta or 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 golden. Do not let the the garlic burn or it will turn bitter and it will have to be discarded and you will have to start over.
4. Add red pepper flakes and quickly sauté for 1 minute. Remove from the heat and add in basil.
5. Pour the pasta into a warm serving bowl and toss with the garlic oil mixture.
6. Add the parmesan, lemon zest, lemon juice, reserved pasta water and zucchini and toss well.
7. Serve with extra parmesan cheese and more basil, if you like,.

Notes

Serve this dish alone for a vegetarian meal or with chicken, fish or shrimp.

If you have larger pieces of zucchini, place in a colander, suspend over the pasta pot, cover the pot, and steam the zucchini until still slightly crunchy, about 2 minutes.

You can use spaghetti, angel hair pasta, fettucine or linguine.

Nutrition Information:

Yield:

6

Serving Size:

1 cup
Amount Per Serving: Calories: 405Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 2mgSodium: 849mgCarbohydrates: 33gFiber: 2gSugar: 7gProtein: 6g

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This recipe and post was originally published January 26, 2011. It has been updated with more content and new photographs.