Garlic-Butter Pasta with Crispy Zucchini
Ingredients
- 12 ouncespasta (any short shape works well)
- 1 poundzucchini (medium)
- 4 tablespoonbutter
- 4 clovesgarlic
- ¼ teaspoonred pepper flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ cupparmesan cheese
- 1lemon
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon in half for juicing.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving 1 cup pasta water. Set aside.
- 02
While pasta cooks, trim zucchini ends and cut into 1/4-inch thick half-moons.
- 03
In a large skillet, melt 2 tablespoons butter over medium-high heat. Add zucchini in a single layer and cook for 4–5 minutes without stirring until the bottoms are golden. Stir, then cook another 3–4 minutes until tender and lightly browned. Transfer to a plate.
- 04
Return the skillet to medium heat. Add remaining 2 tablespoons butter. Add minced garlic and red pepper flakes; cook for 30 seconds until fragrant.
- 05
Add cooked pasta to the skillet along with the zucchini. Toss gently. Add 1/2 cup pasta water and toss again, letting the starchy liquid coat everything. Add more pasta water 2–3 tablespoons at a time if needed to create a light, glossy sauce.
- 06
Season with salt and black pepper. Divide into bowls, top with parmesan, and finish with a squeeze of fresh lemon juice.
Spice Tips
For more kick, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A handful of fresh basil or flat-leaf parsley stirred in at the end adds brightness. Finish with a drizzle of quality olive oil for extra richness.
This is fastest with a skillet wide enough to hold most pasta at once. Any leftover pasta water is your friend—it emulsifies the butter and coats the noodles beautifully. You can swap zucchini for summer squash, asparagus, or even thin green beans.