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This simple zucchini butter pasta is a creamy, comforting dish that is all about coaxing big flavor from a few humble ingredients. Zucchini cooks down with rich butter until it becomes lush and jammy, mingling with lemon, Parmesan, and fresh basil to coat every strand of spaghetti. This recipe comes together with minimal fuss, and always manages to taste like the best part of summer.
I remember the first time I tossed zucchini with butter like this – nobody at the table guessed what the mystery sauce was but everyone asked for seconds. This dish quickly earned a spot in my weeknight rotation.
Ingredients
- Garlic: Brings an aromatic backbone that infuses the butter with flavor; use fresh cloves for the most punch
- Shallot: Offers a milder sweetness and depth compared to regular onions; pick one that feels firm in hand
- Zucchini: The star with its moisture and subtle sweetness; grate or shred for quick melting; choose firm medium zucchini for best results
- Parmesan cheese: Adds savoriness and a creamy, nutty finish; opt for a wedge to grate fresh if you can
- Fresh basil: Gives a burst of brightness and color; use leaves that are vibrant and not wilted
- Lemon: Provides acidity and freshness that lifts the buttery sauce; choose a fruit that feels heavy and juicy
- Unsalted butter: Forms the backbone of the sauce; choose good-quality butter for more flavor
- Kosher salt: Lets you season accurately and highlights all the flavors
- Red pepper flakes: Add a subtle warmth and gentle spice; totally optional but highly recommended
- Dried spaghetti: Delivers that classic pasta comfort; look for one that’s sturdy and made with durum wheat
- Freshly ground black pepper: For a final kick of flavor; always grind fresh if possible
Step-by-Step Instructions
- Prep the Produce:
- Mince the garlic cloves with a sharp knife to release their oils. Finely chop the shallot until you have about one quarter cup. Wash and trim the zucchini then grate it on the large holes of a box grater into a big bowl. Grate Parmesan cheese or measure out your store-bought kind. Gather and slice the basil leaves and juice half a lemon for freshness.
- Sauté the Aromatics:
- In a large skillet melt the butter over medium heat until just sizzling. Add the chopped shallot and garlic letting them gently bubble until they are softened and fragrant, about one minute. Avoid browning to keep the flavors sweet and mellow.
- Cook Down the Zucchini:
- Add all the grated zucchini to the skillet along with salt and red pepper flakes if you like a little heat. Stir occasionally and let it cook uncovered so excess moisture evaporates. This step takes around fifteen minutes and you want the zucchini to look very soft, almost like a spread.
- Boil and Drain the Pasta:
- While the zucchini cooks bring a large pot of salted water to a rolling boil. Drop in the spaghetti and stir well so nothing sticks. Cook for one minute less than what the package says for al dente. Scoop out some pasta water before draining.
- Combine Pasta and Sauce:
- Once the zucchini base is very soft add the drained spaghetti straight into the skillet. Pour in half a cup of reserved pasta water plus all the lemon juice. Toss the pasta constantly so the noodles absorb the buttery zucchini for about two minutes. The sauce should thicken and cling to the pasta strands; add a bit more pasta water if it seems dry.
- Finish with Cheese and Basil:
- Take the skillet off the heat. Sprinkle in the Parmesan and all the fresh basil and toss everything together once more. Taste and season again with extra salt or black pepper if needed. Serve hot with more cheese on top.
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My favorite part is always that hit of lemon juice – it wakes up all the flavors. Making this with my daughter was the first time she really enjoyed zucchini, and now she actually requests this pasta whenever there’s a big pile from the garden.
Storing Zucchini Butter Pasta
Store any leftovers in an airtight container in the fridge for up to three days. If you plan on reheating, you may want to save a splash of the cooking water to loosen up the sauce. This pasta reheats best in a skillet over gentle heat with a pat of butter or a spoonful of water to revive the creamy texture. Freezing is not recommended as zucchini tends to get watery after thawing.
Ingredient Swaps and Ideas
If you only have yellow squash, it works just as well as zucchini for this recipe. For a more budget-friendly cheese, try Pecorino Romano instead of Parmesan – it gives a similar salty kick. Gluten-free spaghetti holds up here too; just remember to cook it slightly shy of the package time so it does not get mushy. If you are craving extra protein, toss in rotisserie chicken or a fried egg on top.
Serving Suggestions
This buttery pasta works beautifully on its own for a simple dinner, but you can build it out. Serve with a bright green salad and garlic bread for a classic pairing. It is a versatile side dish to grilled chicken or fish. For a summer dinner party, sprinkle extra basil and lemon zest on top just before serving for a fresh look.
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Enjoy the warm blend of flavors and the simplicity of this zucchini butter pasta for a delightful mealtime treat.
Frequently Asked Questions
- → How do I achieve a creamy texture in the sauce?
Slowly cook the shredded zucchini in butter until it softens and releases its liquid. Simmer until most moisture evaporates and the zucchini nearly melts, creating a creamy base that binds beautifully with the pasta and cheese.
- → Can I use a different type of pasta?
Yes, spaghetti works well but you can substitute other long shapes like linguine or fettuccine, or use short pasta like penne for a heartier bite.
- → Is it necessary to peel the zucchini?
No, keep the skin on for color and nutrients. Simply trim the ends and grate or shred the zucchini before cooking.
- → How do I prevent soggy pasta?
Cook the pasta for one minute less than package instructions. Finish cooking in the zucchini sauce so it stays firm and absorbs more flavor.
- → What can I substitute for Parmesan?
Try Pecorino Romano, Grana Padano, or a vegetarian hard cheese if you prefer a different flavor or dietary option.