Zucchini Butter Pasta Recipe: You'll Be Smitten With This Zucchini Recipe by Donna John


Zucchini Butter Pasta Recipe: You'll Be Smitten With This Zucchini Recipe

Smitten with zucchini and pasta? Smitten Kitchen's zucchini butter pasta recipe went viral. When I first saw the recipe it reminded me of my zucchini pasta recipe. I had to try it. After reading reviews from people who had made it already, I changed the recipe up a bit using their suggestions. Adding lemon, more zucchini and garlic, and less salt were the main suggestions.

This is my take on the viral zucchini butter pasta recipe. Here is your simple shopping list: spaghetti noodles, fresh zucchini, butter, garlic, crushed red pepper flakes, Parmesan cheese, lemons (for juice) and fresh basil leaves. This is a fabulous farm-to-table recipe if you're growing your own zucchini and basil.

Serve this easy zucchini recipe as a vegetarian main dish or a side dish.

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Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 main dish servings and 4 or more side dish servings

Ingredients

  • 8 ounces spaghetti noodles, cooked al dente (reserve 1 cup of pasta water)
  • 4 medium to large zucchini, trimmed and coarsely grated
  • 6 tablespoons butter
  • 5 garlic cloves, minced
  • crushed red pepper flakes, to taste
  • 1/2 cup grated parmesan
  • fresh lemon juice, to taste
  • 1/4 cup fresh basil leaves

Helpful Products

Recipe Notes

  • You could use different pasta for this easy recipe. Fettuccine, linguine, angel hair or even short part would work, like fusilli, rotini, penne or bowties. 

Here's how to make it:

  1. Melt the butter in a large skillet. Add the zucchini and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini cooks down and is very concentrated, about 15 to 20 minutes. Add crushed red pepper flakes to taste.
  2. Add 1/2 cup of the pasta water and stir to combine. Add the spaghetti noodles. Stir. Add the Parmesan cheese, a squeeze of lemon and basil leaves. Stir well to combine. Serve with additional Parmesan cheese and crushed red pepper flakes.

Recipe cooking times and servings are approximate. To ensure image quality, we may occasionally use stock photography. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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Cassiday
This looks really good. 🍝
Elisa Schmitz
Mmm! This is one of those comfort food recipes that makes you feel better about eating it because it has vegetables in it! #yum
bepositive
This was delicious. πŸ˜‹
Terry
Do you wring the liquid out of the grated zucchini before sautΓ©ing it, Donna John ,so it isn't so watery? Another one on my "to make" list, once I'm able to be outta bed. Too bad. I already have everything on hand πŸ˜•πŸ˜ͺ.
Donna John
I guess if your zucchini is really watery. Mine was not so I didn't wring it out. The original recipe did not say to do that either. But if you feel so inclined, wring away! It couldn't hurt!
Terry
Thanks! I'll keep that in mind. Stashed my zucchini in my VERY cold fridge, so hopefully will last until I can use it 🀞

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