Zucchini Butter Pasta
This zucchini butter pasta is a creamy yet healthy delight, featuring nutrient-packed zucchini, flavorful Parmesan, and a luxurious sauce. Perfect as a quick zucchini dinner recipe or wholesome comfort food.
Ingredients
- 1 tablespoon extra-virgin olive oil plus more for serving
- 2 pounds zucchini (about 4 medium), coarsely grated
- 6 cloves garlic finely chopped
- Salt and pepper to taste
- 1 cup vegetable stock
- ¼ cup unsalted butter
- 1 pound fusilli or other short pasta
- 1½ cups finely grated Parmesan plus more for serving
- 3 tablespoons lemon juice (from 2 lemons)
- Big handful basil leaves torn
- 1 cup toasted walnuts roughly chopped
Instructions
- Heat a large skillet (12-inch) on medium-high and add the olive oil. Once hot, stir in the coarsely grated zucchini and garlic. Generously season with salt and pepper.
- Pour in the vegetable stock, reduce the heat to medium, and let the mixture cook, stirring occasionally. Wait 15–20 minutes until the zucchini becomes tender and most of the stock has reduced. Stir in the butter until fully melted, forming a chunky, thick sauce. Taste the sauce and adjust with more salt and pepper if needed.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve about 1½ cups of the starchy pasta water before draining.
- Add the cooked pasta to the zucchini sauce along with the Parmesan, lemon juice, and reserved pasta water (a little at a time) to loosen the sauce. Gently mix until the pasta is evenly coated and creamy. Taste again and adjust the seasoning as needed.
- Garnish with torn basil leaves, chopped toasted walnuts, additional Parmesan, and a drizzle of olive oil for serving.