Consider this zucchini pasta recipe as your gateway to the Italian summer season in your thoughts’s eye. The fruit (sure, zucchini is a fruit) transforms right into a pile of sentimental shreds with the assistance of a field grater. Prepare dinner it down with olive oil, onion, and garlic and it turns into a creamy, caramelized paste that’s nice to unfold on toast (like Jennie Prepare dinner’s Zucchini Butter, which impressed this recipe) or stir into scrambled eggs. However add a bit pasta water, lemon juice, parm, and a glug or two of heavy cream and all of the sudden that paste transforms right into a lush pasta sauce, excellent for slicking any lengthy noodle you want.
You’ll be amazed by what number of zucchini cook dinner down into this one pasta dish—an excellent factor if you’re staring down a pile of it in August. To make sure the zucchini develops colour as a substitute of turning mushy, it’s crucial you squeeze the surplus liquid out of it first: Simply wrap the shredded zukes in a clear kitchen towel and squeeze with all of your may. You’ll be able to discard the liquid—or add it to your pasta pot.
Contemporary basil leaves and mint added on the finish hammer dwelling the summer season vibe of this weeknight dinner. Should you’re determined for some crunch, a garnish of toasted panko breadcrumbs in all probability wouldn’t harm. Or, if you happen to’re craving colour, a handful of halved cherry tomatoes would complement the dish superbly.
Searching for extra methods to make use of up zucchini? Strive it in pasta with walnuts and pecorino, crispy grilled flatbread with ricotta, pancakes made with rice, and gluten-free zucchini noodles or zoodles made with a spiralizer in our assortment of zucchini recipes.
