Spaghetti with Zucchini
Spaghetti with Zucchini is a main course that serves 2. One portion of this dish contains around 29g of protein, 32g of fat, and a total of 772 calories. For $1.82 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 233 people found this recipe to be yummy and satisfying. A mixture of olive oil, zucchini, pecorino cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 20 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns an outstanding spoonacular score of 96%. Zucchini “spaghetti, Salmon with Zucchini and Spaghetti, and Zucchini and tomato “spaghetti” are very similar to this recipe.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
6 fresh basil leaves, torn
1 clove garlic, smashed
Kosher salt
3 tablespoons extra-virgin olive oil
1/3 cup grated parmigiano-reggiano cheese, plus more for topping
1/3 cup grated pecorino cheese
8 ounces spaghetti
2 medium zucchini, thinly sliced
Equipment:
pot
frying pan
Cooking instruction summary:
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic. Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan. Photograph by Ryan Liebe
Step by step:
1. Bring a large pot of salted water to a boil.
2. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.
3. Meanwhile, heat the olive oil in a large skillet over medium heat.
4. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes.
5. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes.
6. Add 1/4 teaspoon salt and half of the basil.
7. Remove the garlic.
8. Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes.
9. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.
10. Photograph by Ryan Liebe
Nutrition Information:
covered percent of daily need
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