Garlic-Oil Pasta with Raw & Charred Zucchini
Ingredients
- 1 poundpasta (any shape)
- 2 mediumzucchini
- 4 clovesgarlic
- ½ cupextra-virgin olive oil
- 1lemon
- ¼ teaspoonred pepper flakes (optional)
- ·kosher salt
- ·black pepper
- 2 ouncesparmesan cheese (optional)
Prep
- 01
Slice 2 medium zucchini into 1/4-inch-thick half-moons; reserve the remaining zucchini for raw ribbons.
- 02
Mince 4 garlic cloves.
- 03
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.
- 02
While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium-high heat. Add 2 zucchini (cut into 1/4-inch-thick half-moons) in a single layer and cook without stirring for 3–4 minutes until golden and charred on the bottom. Stir, cook 2 minutes more, then transfer to a plate.
- 03
In the same skillet, add remaining 1/4 cup olive oil and 4 minced garlic cloves. Cook over medium heat for 1–2 minutes, stirring, until fragrant and pale golden (do not brown). Add red pepper flakes if using.
- 04
Add drained pasta to the garlic oil and toss to coat. Add the charred zucchini and 1/2 cup pasta water, then juice 1 lemon over everything. Toss gently, adding more pasta water if needed to loosen the sauce. Season with salt and black pepper to taste.
- 05
Divide between bowls. Top with grated parmesan and a drizzle of raw zucchini ribbons (using a vegetable peeler on the remaining zucchini) for brightness and crunch.
Spice Tips
For subtle heat, add 1/4 teaspoon red pepper flakes to the garlic oil. For herbal brightness, stir in fresh basil or mint just before serving. A splash of white wine added when you cook the garlic deepens the flavor without heaviness.
To make raw zucchini ribbons, use a vegetable peeler or mandoline to shave thin slices lengthwise. This adds a fresh, crunchy contrast to the soft pasta and charred zucchini. The dish can be made vegan by omitting parmesan.