Lo Scoglio in Positano, Italy, is one of Katie Lee’s favorite old restaurants. After a recent trip to the Amalfi Coast, she came home with the best possible souvenir: a recipe for Lo Scoglio’s famous zucchini pasta. “The owner said it wouldn’t be the same because we don’t have their zucchini in the States,” says Katie, “but I think it’s about 98 percent there!”
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 2 servings |
Ingredients
- 1 clove garlic, smashed
- 2 medium zucchini, thinly sliced
- 6 fresh basil leaves, torn
- 1/3 cup grated parmigiano-reggiano cheese, plus more for topping
- Kosher salt
- 8 ounces spaghetti
- 3 tablespoons extra-virgin olive oil
- 1/3 cup grated pecorino cheese
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.
- Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 818 |
| Total Fat | 35 g |
| Saturated Fat | 11 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 33 g |
| Cholesterol | 40 mg |
| Sodium | 882 mg |
Reviews
If you don’t like cheese or can’t eat it this is just as good without the cheese….use the pasta water to make a sauce with the zucchini mashing it up I added sweet peas and roasted small tomatoes it is a delicious summer dish!!
Delicious and so simple to make especially for a weeknight dinner
Quality ingredients make this so special and easy!
Bad recipe. Was this tested before print? Cheese for gummed up and gloppy on the tongs and in the pan, watery sauce. Needed lots of S&P. Would not recommend 0/5 stars. I followed this to a T three times now and same results.
Rachel A. I gave this recipe three stars for “Execellent.” My family loved it and it was easy to make.
Simple and delicious. Used roasted garlic olive oil one time. Sliced garlic another. It’s just simple and yummy!
I have made this several times and love it. I use pecorino exclusively, so if you don’t have Parmesan its still delicious. So fresh and simple
So easy. So good. I’ve made this over and over and each time my tummy is so satisfied. It’s a light and filling meal. It’s very comforting and flavorful. When you look at the ingredients it may seam bland. It is not. Make this and you’ll be glad.
Loved this recipe! I’ve now made it several times. Great meatless Monday dish!
Easy, light, and delicious!!