Zucchini pasta, or as some might call it, zoodles, is your ticket to a guilt-free pasta night—seriously, who knew veggies could masquerade as noodles so convincingly? Sometimes, when I’m craving a lighter meal but still want that comforting slurp of pasta, these zucchini creations save the day. Plus, with a dash of olive oil and maybe a sprinkle of Parmesan, they turn into a dish that’s surprisingly decadent, yet refreshingly light.
Steps
- Boil a large pot of salted water and cook the pasta until it is al dente, following the package instructions. Before draining, save 1 1/4 cups of the pasta water, then drain the pasta.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add zucchini, garlic, thyme, chili flakes, salt, and pepper, and cook until the zucchini turns golden, about 5 minutes. Stir in the butter and mash the zucchini into a chunky sauce with a spoon or potato masher.
- Pour 1 cup of the reserved pasta water into the skillet and bring it to a simmer over medium heat. Add the cooked pasta, parmesan, and pecorino cheese, tossing until the cheese melts and combines into a sauce, adding more pasta water if needed to achieve desired consistency. Stir in the fresh basil before removing from heat.
- Serve the pasta topped with additional fresh basil and cracked pepper. Enjoy the dish warm while the sauce is creamy and flavorful. If you prefer a smoother sauce, puree the zucchini in a food processor before adding the pasta.
Ingredients
- Pasta (any cut, such as rigatoni, spaghetti, or fettuccini)
- Extra virgin olive oil
- Medium zucchini or yellow summer squash
- Garlic
- Fresh thyme, chopped
- Chili flakes
- Kosher salt
- Black pepper
- Salted butter
- Grated parmesan cheese
- Grated pecorino or manchego cheese
- Fresh basil
FAQ
- Can I use a different type of squash instead of zucchini?
- Yes, you can substitute zucchini with yellow summer squash or even a combination of both for this recipe. The cooking process remains the same, and the dish will still be delicious.
- What type of pasta works best for this dish?
- Any type of pasta can be used, whether long or short. Thick-cut rigatoni, spaghetti, or fettuccini are all excellent choices. Just ensure to reserve some pasta water before draining.
- Is it possible to make the sauce smoother?
- Certainly! If you prefer a smoother sauce, you can puree the cooked zucchini in a food processor before combining it with the pasta. This will yield a creamier texture, though it’s an optional step.
- What can I use if I don’t have fresh basil?
- If fresh basil isn’t available, you can use dried basil as a substitute. However, fresh basil adds a vibrant flavor that enhances the dish, so it’s recommended when possible.
- How can I adjust the spice level?
- The spice level can be easily adjusted by modifying the amount of chili flakes. Add more for extra heat or reduce the quantity for a milder dish.
Tips
- Reserve Pasta Water: Before draining the cooked pasta, set aside a little over a cup of the pasta water. This starchy water helps to create a creamy sauce without the need for cream.
- Caramelize the Zucchini: Cook the zucchini until it reaches a deep golden color and becomes caramelized. This enhances its sweetness and buttery flavor, making it easier to mash and integrate into the sauce.
- Shred for Easier Mashing: For smoother integration, shred the zucchini before cooking. This allows it to cook evenly and makes it easier to mash into the sauce.
- Adjust Sauce Consistency: If the sauce is too thick, gradually add more reserved pasta water until you reach the desired consistency.
Equipment
- Large Pot – For boiling the pasta.
- Large Skillet – For cooking the zucchini and making the sauce.
- Potato Masher – To mash the zucchini into a chunky sauce.
- Food Processor – Optional, for pureeing the zucchini if a smooth sauce is desired.
