Quick Zucchini Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 medium zucchini (about 2 pounds total)
02 -
12 oz spaghetti or bucatini noodles
03 -
3 tbsp premium extra-virgin olive oil
04 -
2 medium shallots, finely diced (roughly ⅔ cup)
05 -
4 fresh garlic cloves, finely grated
→ Seasonings & Flavor
06 -
1 tsp sea salt
07 -
Fresh cracked black pepper to taste
08 -
Small pinch of red pepper flakes
09 -
⅓ cup freshly grated pecorino or Parmesan cheese, plus extra for serving
10 -
2-3 tbsp fresh lemon juice
11 -
Zest from 1 whole lemon (save some for garnish)
12 -
1 cup fresh basil leaves, mint leaves, or a mix of both
# Instructions:
01 -
Using the large holes on a box grater, shred all the zucchini into long strands. Gather the grated zucchini in a clean kitchen towel and twist it tightly, then squeeze firmly to remove as much excess water as possible.
02 -
Warm the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced shallots, squeezed zucchini, sea salt, red pepper flakes, and several generous grinds of black pepper. Stir occasionally and let everything cook together for 15-20 minutes until the mixture becomes thick and jammy in texture. Mix in the grated garlic during the last minute.
03 -
While the zucchini is cooking, bring a large pot of well-salted water to a rolling boil. Add the pasta and cook according to package directions until it reaches al dente texture. Don't drain completely - you'll need some of that starchy cooking water.
04 -
Using tongs or a pasta fork, transfer the cooked pasta directly from the pot into the skillet with the zucchini mixture. Add about ½ cup of the hot pasta cooking water along with the grated cheese. Toss everything together vigorously for 2-3 minutes until a silky, lightly creamy sauce forms around the noodles. Add more pasta water if needed to achieve the right consistency.
05 -
Remove from heat and stir in 2 tablespoons of fresh lemon juice plus the lemon zest. Taste and adjust seasoning, adding more lemon juice if you'd like extra brightness. Serve immediately in warm bowls, topped with fresh herbs, the reserved lemon zest, and additional cheese on the side.
# Notes:
01 -
This vibrant summer pasta transforms humble zucchini into a luxurious, creamy sauce without using any cream at all - the magic happens when the vegetables cook down and combine with starchy pasta water.
02 -
The key to success is removing excess moisture from the grated zucchini, which prevents the dish from becoming watery and helps create that perfect jammy texture.
03 -
Fresh herbs make all the difference here - basil brings sweetness while mint adds a cool, refreshing note that pairs beautifully with the lemon.