Description

This Pasta with Caramelized Zucchini recipe is a flavorful and comforting dish perfect for any meal. Tender zucchini slices are slowly caramelized in olive oil and butter to develop a rich, golden-brown sweetness. Mixed with perfectly cooked pasta and finished with Parmesan cheese, lemon zest, and fresh herbs, this dish offers a delicious balance of savory and fresh flavors that is both simple and elegant.

Ingredients

Scale

Pasta

12 oz pasta (spaghetti, linguine, or short pasta like rigatoni)

Vegetables & Aromatics

4 medium zucchini, thinly sliced
4 garlic cloves, minced

Fats & Oils

2 tbsp olive oil
1 tbsp unsalted butter

Seasonings & Garnishes

Salt, to taste
Black pepper, to taste
1/4 tsp crushed red pepper flakes (optional)
1/4 cup grated Parmesan cheese (plus more for serving)
Zest of 1 lemon (optional)
Fresh basil or mint, chopped (for garnish)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Prepare the Skillet: While the pasta is cooking, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium heat to create a flavorful base for caramelizing the zucchini.
Caramelize the Zucchini: Add the thinly sliced zucchini along with a pinch of salt to the skillet. Cook, stirring occasionally, for 20 to 25 minutes until the zucchini is deeply golden and caramelized. Take your time on this step to develop maximum flavor and sweetness.
Add Garlic and Pepper Flakes: In the last 2 to 3 minutes of cooking the zucchini, stir in the minced garlic and crushed red pepper flakes (if using). Cook until the garlic is fragrant but not burnt.
Combine Pasta and Zucchini: Add the drained pasta to the skillet with the caramelized zucchini. Toss gently to combine all ingredients evenly.
Create the Sauce: Gradually add the reserved pasta water a little at a time, tossing the pasta and zucchini together until a light, silky sauce forms that clings to the pasta.
Finish with Cheese and Lemon: Stir in the grated Parmesan cheese and lemon zest (if using). Season with additional salt and freshly ground black pepper to taste.
Serve: Serve the pasta warm, topped with extra Parmesan cheese and a sprinkle of fresh chopped basil or mint for brightness and color.

Notes

For best results, don’t rush the caramelization process; it develops the deep flavor in the zucchini.
You can use any type of pasta you prefer, but shorter shapes like rigatoni or linguine hold the sauce well.
Adjust the amount of crushed red pepper flakes according to your spice preference or omit them for a milder dish.
Lemon zest adds a fresh citrus note but can be skipped if you prefer a more traditional flavor.
This dish is best enjoyed immediately but can be stored in the refrigerator for up to 2 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian