Spaghetti with Zucchini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 814
- Total Fat
- 37
- Saturated Fat
- 13
- Carbohydrates
- 91
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 29
- Cholesterol
- 45
- Sodium
- 756
- Total: 40 min
- Active: 30 min
Ingredients
1 clove garlic, smashed
6 tablespoons extra-virgin olive oil
3 medium zucchini, thinly sliced into rounds
Fine sea salt
1 pound spaghetti
1/2 cup grated Parmesan cheese, plus more for serving, optional
1/2 cup grated pecorino cheese
2 tablespoons unsalted butter
12 fresh basil leaves, torn
Directions
- Bring a large pot of water to a boil.
- Place the garlic in a large skillet, add the oil and turn the heat to medium. When the garlic begins to sizzle, add the zucchini and cook until the zucchini starts to turn golden and breaks down, 10 to 15 minutes.
- Meanwhile, add about 1 tablespoon salt and the spaghetti to the pot of boiling water and cook until al dente, 8 to 9 minutes. Reserve 1 cup pasta water, then drain the pasta.
- Add 1/4 cup of the pasta water to the skillet with the zucchini, then add the pasta and shake the skillet vigorously, adding 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 Parmesan, pecorino and butter, tossing well to incorporate. Top with the basil and more Parmesan if desired.