Zucchini Pasta

Serves 2
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Directions

  1. 1Slice the zucchini thinly, about a quarter inch thick.
  2. 2Slice the zucchini thinly, about a quarter inch thick.
  3. 3Slice the zucchini thinly, about a quarter inch thick.
  4. 4Add olive oil to a pan.
  5. 5Add olive oil to a pan.
  6. 6Add olive oil to a pan.
  7. 7Add a smashed garlic clove.
  8. 8Add a smashed garlic clove.
  9. 9Add a smashed garlic clove.
  10. 10Cook until the garlic becomes golden on both sides, then remove.
  11. 11Cook until the garlic becomes golden on both sides, then remove.
  12. 12Cook until the garlic becomes golden on both sides, then remove.
  13. 13Add the zucchini slices to the pan.
  14. 14Add the zucchini slices to the pan.
  15. 15Add the zucchini slices to the pan.
  16. 16Add a pinch of salt.
  17. 17Add a pinch of salt.
  18. 18Add a pinch of salt.
  19. 19Cover and cook on medium-low for about 10-15 minutes.
  20. 20Cover and cook on medium-low for about 10-15 minutes.
  21. 21Cover and cook on medium-low for about 10-15 minutes.
  22. 22After 10 minutes, stir the zucchini and cook until it becomes mushy.
  23. 23After 10 minutes, stir the zucchini and cook until it becomes mushy.
  24. 24After 10 minutes, stir the zucchini and cook until it becomes mushy.
  25. 25Add a touch of red chili.
  26. 26Add a touch of red chili.
  27. 27Add a touch of red chili.
  28. 28Continue cooking them until they're completely kind of tender and smashed up.
  29. 29Continue cooking them until they're completely kind of tender and smashed up.
  30. 30Continue cooking them until they're completely kind of tender and smashed up.
  31. 31Add a little bit of lemon juice.
  32. 32Add a little bit of lemon juice.
  33. 33Add a little bit of lemon juice.
  34. 34Add the tiniest bit of heavy cream.
  35. 35Add the tiniest bit of heavy cream.
  36. 36Add the tiniest bit of heavy cream.
  37. 37Off the heat, add some Parmigiano Reggiano.
  38. 38Off the heat, add some Parmigiano Reggiano.
  39. 39Off the heat, add some Parmigiano Reggiano.
  40. 40Cook pasta in boiling salted water.
  41. 41Cook pasta in boiling salted water.
  42. 42Cook pasta in boiling salted water.
  43. 43Add some chiffonade basil.
  44. 44Add some chiffonade basil.
  45. 45Add some chiffonade basil.
  46. 46Add a little bit of the starchy water.
  47. 47Add a little bit of the starchy water.
  48. 48Add a little bit of the starchy water.
  49. 49Add cooked pasta to the sauce and finish it.
  50. 50Add cooked pasta to the sauce and finish it.
  51. 51Add cooked pasta to the sauce and finish it.
  52. 52Add a little more liquid if needed.
  53. 53Add a little more liquid if needed.
  54. 54Add a little more liquid if needed.
  55. 55Plate the pasta.
  56. 56Plate the pasta.
  57. 57Plate the pasta.
  58. 58Finish with a little more chopped basil and a drizzle of olive oil.
  59. 59Finish with a little more chopped basil and a drizzle of olive oil.
  60. 60Finish with a little more chopped basil and a drizzle of olive oil.

Ingredients

  • zucchini
  • zucchini
  • zucchini
  • olive oil
  • olive oil
  • olive oil
  • smashed garlic clove
  • smashed garlic clove
  • smashed garlic clove
  • pinch salt
  • pinch salt
  • pinch salt
  • touch red chili
  • touch red chili
  • touch red chili
  • bit lemon juice
  • bit lemon juice
  • bit lemon juice
  • tiniest bit heavy cream
  • tiniest bit heavy cream
  • tiniest bit heavy cream
  • Parmigiano Reggiano
  • Parmigiano Reggiano
  • Parmigiano Reggiano
  • long ziti pasta
  • long ziti pasta
  • long ziti pasta
  • basil
  • basil
  • basil

Equipment

knifecutting boardpanwooden spoonpotladlestrainer

Tips

  • Slice the zucchini thinly
  • Cook the zucchini until mushy but avoid getting color like frying them
  • Add pasta water to emulsify and create a silky sauce
  • Finish with fresh basil and a drizzle of olive oil