50 minutes
A delightful pasta dish featuring zucchini ribbons, fresh basil, and a zesty lemon finish.
Unsalted Butter, melted
0 oz
tablespoons
Zucchini, coarsely grated
0 lb
Garlic Clove, peeled and smashed
each
cups
teaspoons
to taste
Ridged Or Curly Pasta
0 lb
Parmesan, finely grated
0 oz
Pecorino, finely grated
0 oz
tablespoons
1. Melt Butter and Oil
Start by melting the butter and olive oil in a large cast iron skillet over medium-high heat.
2. Cook Zucchini Mixture
Add the coarsely grated zucchini, smashed garlic cloves, basil stems, and half of the basil leaves. Season the mixture with 1.25 teaspoons of kosher salt and a few grinds of black pepper. Cover the skillet and let the zucchini cook for about 5-7 minutes until it starts to release its liquid.
3. Reduce Zucchini Mixture
Uncover the skillet and continue cooking the zucchini mixture for another 7-10 minutes, stirring occasionally, until most of the liquid has evaporated and the zucchini begins to sizzle. Keep cooking the zucchini for an additional 20-25 minutes, stirring frequently and deglazing with a splash of water as needed, until it becomes very soft, dark green, and reduced to about one cup.
4. Cook Pasta
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente according to the package instructions. Before draining, reserve two cups of the pasta water.
5. Combine Pasta and Zucchini Mixture
Once the zucchini mixture is ready, add the cooked pasta to the skillet along with one cup of the reserved pasta water and the finely grated Parmesan. Reduce the heat to medium and stir everything together until the pasta is well coated and glossed with the sauce. If the pasta seems dry, add a bit more reserved pasta water until you reach the desired consistency. Taste and adjust the seasoning with more salt and pepper if needed.
6. Finish and Serve
Finally, stir in the lemon juice and the remaining basil leaves. Serve the pasta hot, garnished with additional basil, a sprinkle of Parmesan, and a few more grinds of black pepper.
Blend avocado with basil, garlic, lemon juice, and pine nuts for a creamy sauce. Mix with the zucchini ribbons and top with cherry tomatoes and grilled chicken or salmon.
Simplify by using just garlic, red pepper flakes, and parsley. Finish with a generous grating of Parmesan cheese. Optionally add anchovies for umami depth and serve with seared scallops or prawns.
Incorporate a mix of spring vegetables like asparagus, peas, and carrots. Use a mix of basil and parsley, and finish with lemon zest and Parmesan. Pair with grilled chicken or keep it vegetarian.
Integrate a peanut sauce made with peanut butter, soy sauce, lime juice, honey, and ginger. Add crushed peanuts for texture and cilantro for garnish. Serve with grilled chicken or tofu.
Add grilled chicken strips, sautéed shrimp, or flaked salmon to the pasta for a more substantial meal. The protein can be marinated in complementary flavors before cooking to enhance the dish.
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