Simplest Zucchini Parmesan Pasta.

Simplest Zucchini Parmesan Pasta. Garden fresh summer zucchini cooked down and mashed into a buttery, peppery parmesan pasta sauce – without using any cream. This quick pasta takes just minutes to make and uses the simplest of summertime ingredients, most of which you may have in your pantry right now! This dish isn’t super fancy, but it’s totally delicious.

Prep Time

10minutes minutes

Cook Time

15minutes minutes

Total Time

25minutes minutes

Ingredients

▢1 pound pasta, any cut works

▢2 tablespoons extra virgin olive oil

▢3-4 medium zucchini/yellow summer squash, shredded or chopped

▢3 cloves garlic, chopped

▢1 tablespoon chopped fresh thyme

▢chili flakes

▢kosher salt and black pepper

▢2 tablespoons salted butter

▢1 cup grated parmesan

▢1/2 cup grated pecorino or manchego cheese

▢1 cup fresh basil, chopped

US Customary – Metric

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Just before draining, reserve 1 1/4 cups of the pasta cooking water. Drain.

2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the zucchini, garlic, thyme, chili flakes, salt, and pepper. Cook until the zucchini is golden, 5 minutes. Mix in the butter. Using the back of your spoon or a potato masher, mash down the zucchini until it becomes a chunky sauce.

3. Add 1 cup of reserved pasta water and bring to a simmer over medium heat. Add the pasta, parmesan, and pecorino, and toss until melted. Add more pasta water if need to thin the sauce. Remove from the heat, toss in the basil.

4. Serve topped with fresh basil and pepper. Enjoy!