Charred Zucchini and Chili Oil Pasta
Ingredients
- 1 poundpasta (penne, rigatoni, or similar short pasta)
- 3 mediumzucchini
- ¼ cupolive oil
- ½ teaspoonred pepper flakes
- 5 clovesgarlic
- 1lemon
- 2 ouncesparmesan cheese
- ·salt
- ·black pepper
Prep
- 01
Mince 5 cloves garlic.
- 02
Cut 3 medium zucchini lengthwise into 1/4-inch-thick planks.
- 03
Juice 1 lemon and grate parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until 1 minute before al dente (it will finish cooking later); drain and set aside, reserving 1 cup of pasta water.
- 02
While pasta cooks, heat 3 tablespoons of olive oil in a large skillet over high heat until shimmering. Working in batches if needed, add zucchini in a single layer and let it char without moving for 2–3 minutes per side until golden brown. Transfer to a plate.
- 03
Reduce heat to medium-low. Add remaining 1 tablespoon olive oil and red pepper flakes to the skillet, stirring constantly for about 30 seconds until fragrant.
- 04
Add minced garlic and cook for 1 minute, stirring, until softened and golden (do not brown).
- 05
Return charred zucchini to the skillet. Add cooked pasta and 1/2 cup of reserved pasta water, tossing gently. Add juice of 1 lemon, salt, and black pepper to taste. If the mixture feels dry, add more pasta water 1/4 cup at a time until creamy.
- 06
Divide into bowls and top with grated parmesan cheese. Serve immediately.
Spice Tips
This recipe has a gentle warmth from 1/2 teaspoon red pepper flakes. For more heat, increase to 3/4 teaspoon or add a pinch of cayenne pepper. For subtle smoke and depth, swap half the red pepper flakes for smoked paprika. A splash of hot sauce stirred in at the end also works beautifully.
For deeper char, pat zucchini dry before cooking. You can substitute butter for some of the oil for richness. Leftovers keep for 2 days refrigerated, though the pasta texture softens slightly.