Food Zucchini-Butter Spaghetti 5.0 (2) Add your rating & review Spaghetti with zucchini butter is the new decadent dish you'll enjoy cooking and serving as a quick weeknight dinner—ready in less than 30 minutes! By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on January 2, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 30 mins Total Time: 30 mins Yield: 4 serves Zucchini butter coats every bit of this pasta for a luscious, creamy dish. Grated zucchini cooks alongside two flavor powerhouses: garlic and shallots. 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 ready. The whole dish takes 20 minutes to make. A tiny amount of butter adds just the right amount of richness to this zucchini pasta. For a healthy alternative, get creative by swapping traditional pasta for a whole-grain option such as Kamut, farro, or whole wheat. Or make it gluten-free with brown rice pasta. Ingredients 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 Directions 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. Rate it Print