Prep time: 10 mins | Cook time: 20 mins | Serves: 2
Rich, buttery, and luscious! I can only describe this Smitten Kitchen’s Zucchini Butter Spaghetti as magical. No cream is involved, yet because of the zucchini that turns into a sauce, this dish is rather creamy. To make this dish you just need a few simple ingredients. Easily throw everything together and you’ll have this delicious, slurpable with a velvety texture and unexpectedly cheesy dish ready in about thirty minutes.
INGREDIENTS
1 1/4 pounds zucchini, trimmed and coarsely grated
8 ounces spaghetti
1 c. pasta water, reserved
4 garlic cloves, minced
6 tbsp unsalted butter
1/4 tsp red pepper flakes
1/4 c. fresh basil, cut into ribbons
1 1/2 tsp kosher salt
1/2 c. Parmesan cheese, freshly grated
How to make Smitten Kitchen’s Zucchini Butter Spaghetti
Step 1: A minute less than the package directions, cook the spaghetti in a large pot of salted boiling water. Set aside 1 c. of pasta water and drain the rest. Set aside.
Step 2: Melt the butter in a skillet over medium-high heat. Once the butter has melted, add the garlic to the skillet and cook for a minute. Then, stir in the zucchini, salt, and red pepper. Continue to cook for an additional 13 to 15 minutes, stirring often, until the zucchini liquid has been cooked off.
Step 3: Using the edges of a spatula, stir for another 2 minutes, breaking/chopping the mixture down into an almost spreadable consistency.
Step 4: To the skillet, add half a cup of the reserved pasta water along with the drained pasta. Toss and cook for 2 minutes more.
Step 5: Pull the zucchini sauce using tongs throughout the pasta strands. To loosen the mixture, add more water as needed.
Step 6: Stir in half of the Parmesan and basil. To a serving dish, transfer everything and sprinkle the rest of the Parmesan and basil on top. Serve right away. Enjoy!
Ingredients
- 1 1/4 pounds zucchini, trimmed and coarsely grated
- 8 ounces spaghetti
- 1 c. pasta water, reserved
- 4 garlic cloves, minced
- 6 tbsp unsalted butter
- 1/4 tsp red pepper flakes
- 1/4 c. fresh basil, cut into ribbons
- 1 1/2 tsp kosher salt
- 1/2 c. Parmesan cheese, freshly grated
Instructions
Step 1: A minute less than the package directions, cook the spaghetti in a large pot of salted boiling water. Set aside 1 c. of pasta water and drain the rest. Set aside.
Step 2: Melt the butter in a skillet over medium-high heat. Once the butter has melted, add the garlic to the skillet and cook for a minute. Then, stir in the zucchini, salt, and red pepper. Continue to cook for an additional 13 to 15 minutes, stirring often, until the zucchini liquid has been cooked off.
Step 3: Using the edges of a spatula, stir for another 2 minutes, breaking/chopping the mixture down into an almost spreadable consistency.
Step 4: To the skillet, add half a cup of the reserved pasta water along with the drained pasta. Toss and cook for 2 minutes more.
Step 5: Pull the zucchini sauce using tongs throughout the pasta strands. To loosen the mixture, add more water as needed.
Step 6: Stir in half of the Parmesan and basil. To a serving dish, transfer everything and sprinkle the rest of the Parmesan and basil on top. Serve right away. Enjoy!
