Zucchini butter coats every bit of this pasta for a luscious and creamy dish. Grated zucchini cooks alongside flavor powerhouses garlic and shallot. When it looks like it can be spread onto bread or a cracker (which we also highly recommend) that’s when you know it’s read. It takes 20 minutes max. A tiny amount of butter adds just the right amount of richness in this zucchini pasta recipe. Swap regular pasta for a whole-grain option such as kamut, farro, or whole wheat. Or make it gluten-free with brown rice pasta.
4 medium zucchini (about 2 pounds), grated (about 5½ cups)
2 tablespoons olive oil
2 shallots, chopped
2 medium garlic cloves, finely chopped
⅛ teaspoon black pepper
¾ teaspoon fine sea salt, divided
8 ounces brown rice spaghetti, whole-wheat spaghetti, kamut spaghetti, or farro spaghetti
1 tablespoon unsalted butter
fresh basil leaves, torn if large
How to Make It
Place grated zucchini in a large bowl; squeeze with a paper towel to remove extra moisture. Heat oil in a large nonstick skillet over medium. Add shallots and garlic; cook, stirring occasionally, until softened, about 2 minutes. Add zucchini, pepper, and 1/2 teaspoon of the salt; cook, stirring occasionally, until vegetables have softened and volume reduces by about half, 18 to 20 minutes. (Mixture should be almost spreadable.)
Meanwhile, bring a large stockpot of salted water to a boil over high. Add pasta; prepare according to package directions. Drain pasta, reserving 1 cup cooking water.
Transfer pasta and reserved cooking water to zucchini mixture in skillet. Stir in butter and remaining 1/4 teaspoon salt. Cook over low, tossing occasionally, until mixture is well incorporated and sauce thickens slightly, about 2 minutes. Spoon pasta evenly into 4 bowls; garnish with basil leaves.
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