Zucchini Butter Spaghetti
, 25 min
2 generously or 4 petite-ly
Spaghetti tossed with butter-cooked shredded zucchini, garlic, and red pepper flakes, finished with parmesan and basil.
| prepBoil spaghetti in well-salted water until 1 minute shy of fully cooked; reserve 1 cup pasta water before draining. | |||||
| 85 g unsalted butter | Melt butter, cook garlic 1 min | Add zucchini, salt, pepper; cook 13–15 min until soft, then chop finer 2 min | Pour in pasta water, stir; add drained pasta, toss 2 min | Toss in half parmesan and basil; transfer to bowl | Finish with remaining parmesan and basil |
| 4 garlic cloves, minced | |||||
| 570 g zucchini, trimmed, coarsely grated, plus 1 1/2 teaspoons kosher salt and 1/4 teaspoon red pepper flakes | |||||
| 120 ml reserved pasta water | |||||
| 225 g spaghetti, cooked al dente, drained | |||||
| 22 g grated parmesan (for tossing) | |||||
| Handful fresh basil leaves, cut into thin ribbons (for tossing) | |||||
| 22 g grated parmesan (for finishing) | |||||
| Handful fresh basil leaves, cut into thin ribbons (for finishing) | |||||
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