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Hey friends! If you’re anything like me, you know that zucchini season is both a blessing and a bittersweet goodbye. Whether you’re celebrating the bounty of this vegetable or mourning the end of its reign, this zucchini pasta recipe is the perfect way to mark the occasion. It’s light, fresh, and oh-so-delicious, making it a great way to wrap up the summer zucchini harvest. Let’s dive into this easy and flavorful recipe!
Method
Cook the Pasta
Begin by cooking the calamarata pasta according to the instructions on the package. Remember to save about 1/2 cup of the pasta water before draining. This reserved water is a secret ingredient that will help the sauce come together smoothly and coat the pasta perfectly.
Cook the Zucchini
While your pasta is cooking, heat the olive oil in a large skillet over medium heat. Once the oil is warm, toss in the zucchini slices and season them with salt and pepper. Let the zucchini cook for about 5-7 minutes, stirring occasionally, until both sides are beautifully golden brown. The goal here is to get a nice crispy exterior while keeping the inside tender. This step adds texture and depth of flavor to the dish.
Add Garlic and Fresh Herbs
Once your zucchini is golden and crispy, stir in the minced garlic and cook for an additional 2 minutes. You’ll know the garlic is ready when it starts to smell fragrant be careful not to let it burn. Then, throw in the fresh oregano, thyme, and basil. Stir everything together to let the herbs infuse the zucchini with their aromatic flavors. This will create a deliciously fragrant base for your pasta.
Bring it All Together
Now it’s time to unite the zucchini and pasta! Add the drained pasta to the skillet with the zucchini, then pour in the reserved pasta water and butter. Toss everything together, making sure the pasta is well-coated with the zucchini and the water helps create a luscious sauce. Stir in the freshly squeezed lemon juice to brighten up the dish and balance the richness of the butter. Taste the pasta and adjust the seasoning with salt, pepper, and red pepper flakes to your liking.
Serve and Enjoy
Once everything is well-mixed and seasoned, plate your zucchini pasta. Top with as much grated Parmesan cheese as you desire, letting it melt into the warm pasta for an extra burst of flavor. Serve immediately and enjoy this deliciously simple, yet satisfying dish!
Necessary Tools
- Large skillet
- Pasta pot
- Colander
- Knife and cutting board
- Stirring spoon
- Grater for Parmesan cheese
Zucchini Pasta
Cuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
12 oz calamarata pasta
2 tbsp olive oil
2 medium zucchini, sliced into thick half moons
2 cloves garlic, minced
A couple sprigs of fresh oregano, finely chopped
A couple sprigs of fresh thyme, finely chopped
A handful of fresh basil, finely chopped
Juice from 1 lemon
Salt and pepper to taste
Red pepper flakes to taste
Grated Parmesan, for serving
2 tbsp butter
Directions
- Cook the pasta Start by cooking your calamarata pasta according to the package instructions. Be sure to save about 1/2 cup of pasta water for later – this little trick helps bring the whole dish together!
- Cook the zucchini Heat the olive oil in a large skillet over medium heat. Once the oil is warm, toss in your zucchini slices. Season them with salt and pepper, and cook them until they’re nice and browned on both sides. This should take about 5-7 minutes.
- Add garlic and herbs Once the zucchini is golden, stir in your minced garlic and cook for another 2 minutes, until the garlic becomes fragrant. Add the fresh herbs oregano, thyme, and basil and let everything cook together for an extra burst of flavor.
- Bring it all together Now, add the cooked pasta to the skillet, along with the reserved pasta water and butter. Give everything a good toss so the pasta soaks up all that zucchini goodness. Stir in the lemon juice, and season with salt, pepper, and red pepper flakes to taste.
- Serve Plate your pasta, top with as much grated Parmesan as you like, and enjoy every bite of this perfect, simple dish!
Notes
- Don’t overcook the zucchini It’s easy to get distracted, but make sure the zucchini is cooked just until it’s golden brown on both sides. Overcooking can make it too mushy, and we want that nice texture!
- Save the pasta water The reserved pasta water is essential for binding the sauce together. Don’t forget to keep some before draining!
- Adjust the heat When cooking the garlic, make sure not to burn it! Garlic cooks quickly and can become bitter if it’s left on the heat for too long.
Serving Suggestions
- With a Side Salad This pasta is delicious when paired with a crisp side salad to balance out the richness of the Parmesan.
- With Grilled Chicken or Tofu If you want to add some protein, this pasta goes wonderfully with grilled chicken or a crispy block of tofu on top.
- Garlic Bread Serve with a warm slice of garlic bread for a cozy, Italian-inspired meal.
Fun Fact
Did you know that zucchini is actually a type of squash? It’s considered a summer squash because it’s harvested while it’s still young and tender, which makes it perfect for dishes like this pasta!
Conclusion
This zucchini pasta is the perfect end-of-season dish to celebrate or mourn the zucchini harvest. With fresh herbs, creamy butter, and a burst of lemon, it’s a delightful dish that’s as easy as it is tasty. Whether you’re looking for a light meal or just a way to use up that last zucchini, this recipe is sure to satisfy. Enjoy the flavors of summer one last time with this delicious pasta dish!
