This Zucchini Butter Pasta is proof that something so simple can still feel special. Grated zucchini cooks down into a silky, buttery sauce that clings to every bite of pasta, making it rich but still light enough for summer. It’s cozy, comforting, and full of late-summer flavor without feeling heavy or fussy.
I love serving this on a warm night with a glass of white wine and plenty of black pepper on top. It’s the kind of dinner that feels effortless but impressive, perfect for when you want something that tastes like you spent all day on it — even though it comes together in under an hour. A little nostalgic, a little elevated, and just the kind of thing you’ll crave every summer.
What to serve with Zucchini Butter Pasta?
The best way to enjoy this Zucchini Butter Pasta is outside on a summer evening with something hot off the grill. It’s rich yet light, and pairs perfectly with grilled New York steak, a flaky piece of fish, or a pile of smoky grilled prawns. The zucchini melts into a silky sauce that coats every bite of pasta, making it feel indulgent but still fresh and seasonal. If you’re hosting a cookout or just want an easy side to round out dinner, this is one of those recipes that feels simple but still manages to impress everyone at the table.
📋 Recipe
Zucchini Butter Pasta
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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.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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