This Zucchini Butter Pasta is a simple yet tasty dish! With fresh zucchini cooked in butter and tossed with pasta, it’s both light and satisfying.
Perfect for those busy nights when you need something quick! I like to sprinkle some cheese on top to make it extra delicious. It’s like a hug in a bowl! 😊
Key Ingredients & Substitutions
Pasta: Spaghetti is a classic choice, but you can use any pasta you like! Consider whole wheat for a healthier twist or gluten-free pasta if needed. I sometimes opt for penne for a fun shape.
Zucchini: Fresh zucchinis are the star here! If you can’t find them, yellow squash works well too. Spiralized veggies add a twist; just adjust cooking times since they soften faster.
Butter: Unsalted butter gives you control over the saltiness. You could substitute olive oil or vegan butter for a lighter option. Coconut oil can also work, but it will add a different flavor!
Red Pepper Flakes: This ingredient adds a kick! If you prefer a milder flavor, you can use black pepper or skip it entirely. If you like spice, try fresh chili instead.
Parmesan Cheese: Grated Parmesan adds richness. If you’re dairy-free, nutritional yeast is a great substitute that gives a cheesy flavor. Pecorino Romano works well too if you want a stronger taste.
Basil: Fresh basil is key for freshness. If it’s not available, try using spinach or arugula—though the flavor will change a bit. Dried basil can work in a pinch, but use less since it’s stronger.
How Do You Make Zucchini Butter Pasta Creamy?
The creaminess in this pasta comes from the combination of butter, pasta water, cheese, and zucchini. Here’s how to get the perfect texture:
- Start with reserving pasta water when draining the spaghetti. This starchy water is your secret weapon for adding creaminess.
- When mixing everything, add the reserved water gradually. This lets you control the consistency. Aim for a light and silky sauce.
- Stir in the cheese off the heat. This helps it melt smoothly without clumping.
Personal tip: Always taste as you go! Adjust the salt, pepper, and lemon juice to fit your preference. A squeeze of fresh lemon at the end adds a lovely brightness to the dish.
How to Make Zucchini Butter Pasta?
Ingredients You’ll Need:
For the Pasta:
- 8 ounces spaghetti or any pasta of choice
For the Zucchini Butter Sauce:
- 2 medium zucchinis, grated
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 cup fresh basil leaves, torn
- Zest of 1 lemon (optional)
- Fresh lemon juice (to taste)
How Much Time Will You Need?
This recipe takes about 20 minutes from start to finish. It includes around 10 minutes of prep time and 10 minutes of cooking time. In no time, you’ll have a flavorful and comforting dish ready to enjoy!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the spaghetti and cook according to the package instructions until it’s al dente. Remember to reserve 1 cup of the pasta water before draining the pasta in a colander. This reserved water will help create a creamy sauce later.
2. Make the Zucchini Butter Sauce:
In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes to the skillet. Sauté these together for about 1 minute, or until you can smell the lovely aroma of garlic—this means it’s ready!
3. Add the Zucchini:
Next, stir in the grated zucchini. Cook it in the skillet for about 3 to 5 minutes, or until it softens and releases some moisture. Don’t forget to season it with salt and pepper to bring out the flavors.
4. Combine Pasta and Sauce:
Now, it’s time to add the drained pasta to the skillet with the zucchini mixture. Toss everything together gently. Gradually add the reserved pasta water, a little at a time, mixing until you reach your desired creaminess. You want everything to be nice and silky!
5. Finish the Dish:
Remove the skillet from the heat and stir in the grated Parmesan cheese, torn basil leaves, and lemon zest if you’re using it. Mix well until everything is combined and creamy.
6. Adjust Seasoning:
Give your pasta a taste and adjust the seasoning if needed. Add extra salt, pepper, and a squeeze of fresh lemon juice for brightness. It should taste delightful!
7. Serve and Enjoy:
Serve your Zucchini Butter Pasta immediately. Garnish each plate with more Parmesan cheese and fresh basil leaves for an added touch. Enjoy your delicious meal!
Can I Use Other Types of Pasta for This Recipe?
Absolutely! While spaghetti works wonderfully, you can substitute it with other pasta shapes like fettuccine, penne, or gluten-free options. Just be sure to adjust the cooking time according to the package instructions for the pasta you choose.
What If I Don’t Have Fresh Basil?
No problem! If fresh basil isn’t available, you can use a teaspoon of dried basil instead. However, fresh herbs will provide a brighter flavor, so consider adding other fresh greens like spinach or arugula if you have them on hand.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the pasta in a skillet, adding a splash of water or olive oil to help loosen the sauce. You can also microwave it, but be cautious not to overheat!
Can I Make This Recipe Vegan?
Yes, you can easily make this dish vegan! Just replace the butter with olive oil or a plant-based butter substitute, and omit the Parmesan cheese or substitute it with nutritional yeast for a cheesy flavor. Enjoy your creamy vegan Zucchini Butter Pasta!
