Description
This creamy summer zucchini pasta recipe tastes like Italy in summer. The pesto-ish caramelized zucchini mixture is also a great spread for toast.
Ingredients
Scale
- 2 lb. zucchini or summer squash (4–6 medium zucchini)
- 1 large shallot or ½ small onion
- 4 large garlic cloves
- 3 Tbsp. extra-virgin olive oil
- ¼ tsp. crushed red pepper flakes
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- Freshly ground black pepper
- 12 oz. spaghetti, linguine, bucatini, or other long pasta
- 1 lemon
- ½ oz. microbial-rennet Parmesan, plus more for serving
- ½ cup (lightly packed) basil or mint leaves (or a combination!)
- ½ cup heavy cream
Instructions
- Step: Bring a large pot of water to a boil and salt heavily.
- Step: Trim zucchini or summer squash, then grate on the large holes of a box grater into a clean kitchen towel; grate shallot on large holes and garlic on small holes into the same towel.
- Step: Gather ends of towel and squeeze over a bowl or sink to extract and discard the zucchini liquid.
- Step: Heat olive oil in a medium Dutch oven or large skillet over medium-high, add red pepper flakes for 30 seconds, then add zucchini mixture and salt; season with black pepper and cook until jammy and thick, 15–20 minutes.
- Step: When zucchini has cooked 5–10 minutes, add pasta to boiling water and cook until al dente.
- Step: Juice the lemon, grate the microbial-rennet Parmesan, and coarsely tear or chop the basil or mint.
- Step: Reserve 2 cups pasta cooking water, transfer pasta to the zucchini pot, reduce heat to medium-low, add ½ cup pasta water and ½ cup heavy cream, stir in cheese and another ½ cup pasta water, and cook until creamy, 2–3 minutes.
- Step: Remove from heat, stir in 2 Tbsp. lemon juice, season with salt and pepper, and stir in most of the herbs.
- Step: Serve topped with more grated Parmesan and remaining herbs.
Notes
To ensure the zucchini develops color instead of turning mushy, it is imperative to squeeze the excess liquid out first using a kitchen towel.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 65 mg
Keywords: zucchini pasta, creamy lemon pasta, summer squash recipe, Italian summer, vegetarian pasta