Buttery Garlic Pasta with Crispy Zucchini
Ingredients
- 1 poundpasta
- 2 mediumzucchini
- 6 tablespoonbutter
- 5 clovesgarlic
- ¾ cupparmesan cheese
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Trim zucchini and cut into 1/4-inch half-moons.
- 02
Mince 5 cloves garlic.
Method
- 01
Bring a large pot of salted water to a boil.
- 02
Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 03
While pasta cooks, heat 3 tablespoons butter in a large skillet over medium-high heat until foaming.
- 04
Add zucchini and cook, stirring occasionally, for 6–8 minutes until golden brown and tender. Season with salt and pepper. Transfer to a plate.
- 05
In the same skillet, melt remaining 3 tablespoons butter over medium heat. Add garlic and cook, stirring, for 1 minute until fragrant.
- 06
Add cooked pasta to the skillet with garlic butter. Add 1/2 cup pasta water and stir gently to coat, adding more pasta water if needed for a silky sauce.
- 07
Return zucchini to the skillet. Remove from heat and stir in 1/2 cup parmesan cheese. Taste and adjust seasoning with salt and pepper.
- 08
Divide among bowls and top with remaining parmesan cheese. Serve at once.
Spice Tips
For a little warmth and depth, use the red pepper flakes listed, or add 1/2 teaspoon smoked paprika with the garlic. A squeeze of fresh lemon juice at the end brightens the butter-garlic flavor beautifully.
Pasta water is key to the silky finish—don't skip reserving it. This dish comes together in about 25 minutes start to finish.