Spaghetti with Zucchini
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 818
- Total Fat
- 35
- Saturated Fat
- 11
- Carbohydrates
- 93
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 33
- Cholesterol
- 40
- Sodium
- 882
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
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
Kosher salt
8 ounces spaghetti
3 tablespoons extra-virgin olive oil
1/3 cup grated pecorino cheese
Directions
- 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.