Spaghetti with Zucchini

Total Time:
20 min
10 min
10 min

2 servings

  • Kosher salt
  • 8 ounces spaghetti
  • 3 tablespoons extra-virgin olive oil
  • 1 clove garlic, smashed
  • 2 medium zucchini, thinly sliced
  • 6 fresh basil leaves, torn
  • 1/3 cup grated parmigiano-reggiano cheese, plus more for topping
  • 1/3 cup grated pecorino cheese
  • Lo Scoglio in Positano, Italy is one of Katie Lee's favorite old restaurants. After a recent trip to the Almafi Coast, she came home with the best possible souvenir: a recipe for Lo Scoglio's famous zucchini pasta. "The owner said it wouldn't be the same because we don't have their zucchini in the States," says Katie, "but I think it's about 98 percent there!"

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.

  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.

  • Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.

  • Photograph by Ryan Liebe

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    This recipe is featured in:

    Summer Road Trips