Description
A delicious and easy recipe for Zucchini Butter Pasta that combines fresh zucchini with pasta for a flavorful dish.
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter (divided)
- 2 cloves garlic, minced
- 1 tsp salt (divided)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 lb pasta
- 1/2 cup grated Parmesan
- 1/4 cup basil, chopped
- juice of 1/2–1 lemon
Instructions
- Cook zucchini with olive oil, 1 Tbsp butter, 1/2 tsp salt, black pepper, and red pepper flakes (if using) on medium-low heat for 15–25 minutes until jammy.
- Add minced garlic in the last 1–2 minutes of cooking.
- Boil the pasta according to package instructions and reserve 1 cup of pasta water.
- Toss the cooked pasta with the zucchini mixture.
- Add grated Parmesan, remaining 1 Tbsp butter, and lemon juice to the pasta.
- Use a splash of reserved pasta water to emulsify the sauce.
- Fold in chopped basil and serve.
Notes
- Adjust the amount of lemon juice to taste.
- Red pepper flakes can be omitted for a milder dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg