pasta with zucchini
This light and flavorful dish combines the delicate taste of zucchini with pasta, finished with garlic and a hint of Parmesan cheese. Perfect for a quick weeknight dinner or a satisfying lunch.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 wooden spoon
- 1 food grater or zester
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 12 ounces spaghetti or your choice of pasta
- 2 medium zucchini About 1 pound or 450 g.
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper To taste.
- ¼ cup grated Parmesan cheese Plus more for serving.
- Fresh basil leaves For garnish (optional).
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander and set aside.
- While the pasta is cooking, wash the zucchini and cut it into thin rounds or half-moons.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the zucchini to the skillet, season with salt and pepper, and cook for 4-5 minutes until softened but still slightly crisp.
- Add the drained pasta to the skillet with the zucchini. Toss everything together, adding a little reserved pasta water as needed to create a light sauce. Stir in the grated Parmesan cheese.
- Taste and adjust seasoning if necessary. Serve immediately, garnished with additional Parmesan cheese and fresh basil leaves if desired.
Notes
For a heartier version, consider adding cooked chicken or shrimp.
Feel free to customize this dish using other vegetables like cherry tomatoes or bell peppers.
Use whole wheat or gluten-free pasta for a healthier alternative.