| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 small to medium zucchini
- 1/4 cup extra-virgin olive oil, 4 turns of the pan
- 4 cloves garlic, chopped
- Salt and freshly ground black pepper
- 1 pound spaghetti, cooked al dente
- 1/2 cup grated Parmigiano or Romano
Instructions
- Pile up 2 or 3 layers of paper towels on a work surface. Working on the paper towels, shred zucchinis using a box grater holding the zucchini at an angle.
- Heat a large skillet over moderate heat. Add extra-virgin olive oil to the pan Add chopped garlic to the oil. When garlic speaks by sizzling in oil, add shredded zucchini. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Adjust seasoning and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 636 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 23 g |
| Cholesterol | 13 mg |
| Sodium | 575 mg |
Reviews
Everyone at the table agreed this was a delicious meal… just a little bland. Next time I will be either not using as much spaghetti or using more zucchini and garlic. The ratio of the two was off.
Rachel you are amazing. Fantastic simple recipe with an elegant taste and texture… love!
Haven’t tried the recipe, but man it looks really good, I think I’ll try it in the future.
This recipe was just an inspiration for what I made last night as this sounded kind of bland and I had a lot of zucchini to use. I added a few ripe chopped tomatoes, oregano, thyme, basil, parsley, extra garlic, a little red pepper flakes and pasta water, salt , pepper, heavy cream and parmesan cheese. It was very good the family loved it. Thanks for the inspiration!
Thank you Rachael for yet another yummy recipe! I added a little grated asiago cheese on top and it was so good!
very tasty ….
Delish! Nice summer dish.
I just fixed this for my husband and me, and it was awesome ( I am not a big spaghetti fan. I added some fresh basil and tomatoes out of the garden as well also a little leftover chicken. I would make this again. YUM-O
I loved it! Great way to use up one’s summer squash.(Squeezing the water out of the shredded squash is important! Thanks, Rach!
As soon as it was done, I started nibbling and didn’t quit. I really enjoy the mellow flavor and the richness of the cheese. Thanks