Buttered Pasta with Crispy Zucchini and Thyme
Ingredients
- 1 poundpasta
- 1½ poundzucchini
- 6 tablespoonbutter
- 4 clovegarlic
- 2 teaspoonfresh thyme
- ¾ cupparmesan cheese
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Trim zucchini and cut lengthwise into 1/2-inch-thick planks, then cut planks in half crosswise.
- 02
Mince 4 cloves garlic.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 3 tablespoons butter in a large skillet over medium-high heat. Working in two batches, add zucchini and cook undisturbed for 3-4 minutes until the cut sides are golden and crispy. Stir and cook another 2 minutes. Transfer to a plate.
- 03
Lower heat to medium. Add remaining 3 tablespoons butter to the same skillet. Add minced garlic and thyme, stirring constantly for 30 seconds until fragrant.
- 04
Return zucchini to the skillet. Add cooked pasta and 1/2 cup pasta water, tossing gently. Add parmesan, salt, black pepper, and red pepper flakes. Toss well, adding more pasta water a splash at a time if needed to create a light, silky sauce.
- 05
Divide into bowls and serve immediately with extra parmesan and thyme on top.
Spice Tips
For warmth, add a pinch more red pepper flakes. A squeeze of fresh lemon juice at the end brightens the dish. If you like it richer, stir in a splash of heavy cream before the parmesan.