Description
A simple and flavorful pasta dish featuring caramelized zucchini cooked slowly to bring out its natural sweetness, combined with garlic, Parmesan cheese, and a hint of lemon zest for a bright finish. Perfect for a comforting yet light meal, garnished with fresh herbs.
Ingredients
Scale
Pasta
- 12 oz pasta (spaghetti, linguine, or short pasta like rigatoni)
Vegetables & Aromatics
- 4 medium zucchini, thinly sliced
- 4 garlic cloves, minced
Fats & Seasonings
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- Salt, to taste
- Black pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional)
Cheese & Garnish
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Zest of 1 lemon (optional)
- Fresh basil or mint, chopped (for garnish)
Instructions
- Cook Pasta: Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Before draining, reserve 1 cup of pasta water for later use.
- Heat Fat: While the pasta cooks, heat the olive oil and unsalted butter together in a large skillet over medium heat until melted and shimmering.
- Caramelize Zucchini: Add the thinly sliced zucchini to the skillet along with a pinch of salt. Cook them slowly, stirring occasionally, for about 20 to 25 minutes until the slices turn deeply golden and caramelized, bringing out their natural sweetness. Patience is key here; avoid rushing this process.
- Add Garlic and Pepper Flakes: In the last 2 to 3 minutes of cooking the zucchini, stir in the minced garlic and crushed red pepper flakes if using. This will infuse the zucchini with fragrant garlic flavor and a mild kick from the pepper flakes.
- Combine Pasta and Zucchini: Once the pasta is cooked and drained, add it directly to the skillet with the caramelized zucchini.
- Create Sauce: Gradually pour in the reserved pasta water, a little at a time, while tossing the pasta and zucchini together. This will help create a light, cohesive sauce that clings to the pasta.
- Finish with Cheese and Lemon Zest: Stir in the grated Parmesan cheese and lemon zest if using. Season the pasta with additional salt and black pepper to taste, balancing flavors as desired.
- Serve: Serve the pasta warm, topped with extra Parmesan cheese and a sprinkle of fresh chopped basil or mint for a fresh, herbal note.
Notes
- For a vegan version, omit the Parmesan cheese or substitute with a plant-based cheese alternative.
- Be patient while caramelizing zucchini to develop deep flavor; rushing will yield less sweetness.
- Using lemon zest adds brightness but can be omitted if unavailable.
- Reserved pasta water is crucial for making a silky sauce that binds ingredients together.
- Fresh herbs like basil or mint add a refreshing finish but can be swapped or skipped.
