Zucchini Butter Pasta
This is what to make when you’re swimming in summer zucchini. Grated zucchini melts down into a silky, buttery sauce that clings to every bite of pasta. It’s rich without being heavy, simple without being boring, and just the thing to convince even zucchini skeptics. Finished with plenty of parmesan and black pepper, it’s a late summer staple.
Servings 4 Servings
Calories 444kcal
Equipment
- Box grater or food processor
- Large skillet or sauté pan
- Pot for boiling pasta
- Wooden spoon or spatula
- Microplane or grater
Ingredients
For the zucchini butter:
- 4 medium zucchini grated
- 3 tablespoons olive oil
- 2 cloves garlic thinly sliced
- Salt and freshly cracked black pepper
- pinch red pepper flakes Optional
For the pasta:
- 12 ounces pasta trofie, gemelli, fusilli, casarecce, or shells
- ½ cup freshly grated Parmesan or Pecorino Romano
- Reserved pasta water
Instructions
- Make the zucchini butter: Heat olive oil in a large skillet over medium-low. Add garlic and cook for 1–2 minutes until fragrant but not browned. Stir in the grated zucchini and season generously with salt and pepper. Reduce heat to low and cook, stirring occasionally, for about 25 minutes, until the zucchini has broken down completely and become silky and jammy. Taste and adjust seasoning, adding chili flakes if using.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- Combine and finish: Add the drained pasta directly to the skillet with zucchini butter. Sprinkle in the grated parmesan and add a splash of pasta water. Toss everything together until the pasta is coated and glossy, adding more water as needed to loosen the sauce.
- Serve: Divide among bowls and finish with more grated parmesan, a drizzle of olive oil, and plenty of black pepper. Serve immediately.
Notes
- Works beautifully with short, ridged or twisted pasta if trofie isn’t available.
- Stir in a spoonful of mascarpone or butter at the end if you want it even richer.
- Add lemon zest and a handful of basil for a brighter finish.
- Leftovers reheat beautifully the next day.
Nutrition
Serving: 1Serving | Calories: 444kcal | Carbohydrates: 70g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 21mg | Potassium: 707mg | Fiber: 5g | Sugar: 7g | Vitamin A: 392IU | Vitamin C: 36mg | Calcium: 52mg | Iron: 2mg