Garlic-Butter Pasta with Pan-Fried Zucchini
Ingredients
- 12 ouncespasta
- 1 poundzucchini
- 4 tablespoonbutter
- 4 clovesgarlic
- ·salt
- ·black pepper
- ·red pepper flakes
- ·lemon
- ·parmesan cheese
- ·fresh basil
Prep
- 01
Mince 4 cloves garlic.
- 02
Slice 1 pound zucchini into 1/4-inch-thick rounds.
- 03
Zest and juice 1 lemon. Tear or chop fresh basil leaves.
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.
- 02
While pasta cooks, slice zucchini into 1/4-inch-thick rounds.
- 03
Heat 2 tablespoons butter in a large skillet over medium-high heat. Working in batches, cook zucchini 3-4 minutes per side until golden and tender. Season with salt and pepper. Transfer to a plate.
- 04
In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add minced garlic and a pinch of red pepper flakes. Cook 30 seconds until fragrant.
- 05
Return zucchini to the skillet. Add cooked pasta and toss well, adding pasta water a splash at a time until the mixture is silky (you may not need all of it).
- 06
Taste and adjust salt and pepper. Finish with a squeeze of fresh lemon juice, grated parmesan, and torn basil. Serve immediately.
Spice Tips
Add more red pepper flakes for heat, or stir in a teaspoon of fresh thyme or oregano for an herbier finish. A pinch of nutmeg also complements zucchini beautifully.
The key to this dish is getting the zucchini golden and slightly caramelized — don't crowd the pan. If you prefer softer zucchini, cover the skillet for 1-2 minutes after adding it.