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.

“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

• Spaghetti: You can also use angel hair, linguine or fettuccine.
• Zucchini: Choose zucchini that is firm and without bruises.
• 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.
• Garlic: If you do not have garlic cloves, you could use garlic powder.
• Seasonings: salt and red pepper flakes. If you don’t like spicy foods, you can omit the red pepper flakes.
• Basil: Although you can use dried basil, fresh basil really makes a bigger impact. You can also use parsley or even tarragon.
• Parmesan cheese
• Lemon: You will use the grated zest as well as the juice of a whole lemon.

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.

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.

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.

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

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.

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.

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Yield: 4 servings

Pasta with Zucchini, Garlic and Olive Oil

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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.

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