Description
Pasta With Caramelized Zucchini is a simple yet flavorful dish that perfectly balances the natural sweetness of caramelized zucchini with savory garlic, fresh herbs, and al dente pasta. Ready in under 30 minutes, this vibrant and versatile recipe is ideal for a quick weeknight meal or a light entrée, offering a deliciously fresh presentation and texture with every bite.
Ingredients
Units
Scale
Vegetables & Herbs
- Zucchini – 2 medium, sliced into thin rounds or half-moons
- Garlic – 3 cloves, minced
- Fresh basil – 1/4 cup, chopped
- Fresh parsley – 1/4 cup, chopped
Pasta & Grains
- Pasta of choice (spaghetti, linguine, or penne) – 8 ounces
Oils & Fats
- Olive oil – 3 tablespoons (plus extra for drizzling)
Cheese & Dairy
- Grated Parmesan cheese – 1/3 cup
Seasonings & Spices
- Sea salt – to taste
- Black pepper – to taste
- Red pepper flakes (optional) – 1/4 teaspoon
Instructions
- Prepare the zucchini: Wash and slice the zucchini into thin rounds or half-moons for even cooking. Pat them dry thoroughly to ensure they caramelize properly instead of steaming.
- Cook the pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook until just al dente according to package instructions. Reserve 1 cup of pasta water before draining the pasta.
- Caramelize the zucchini: Heat olive oil in a skillet over medium-high heat. Add zucchini slices in a single layer without overcrowding the pan. Let them cook undisturbed for several minutes until a golden crust forms, then flip and repeat on the other side. Remove and set aside once caramelized.
- Sauté garlic and combine: In the same skillet, add a little more olive oil if needed. Sauté the minced garlic until fragrant but not browned. Return the zucchini to the skillet and gently toss together. Add the cooked pasta to the skillet.
- Finish with herbs and cheese: Add the chopped fresh basil and parsley, sprinkle grated Parmesan, sea salt, black pepper, and optional red pepper flakes. Toss everything together gently, adding reserved pasta water a little at a time until the sauce is glossy and coats the pasta evenly.
Notes
- Dry zucchini thoroughly to ensure proper caramelization and avoid steaming.
- Do not overcrowd the pan when cooking zucchini; work in batches if necessary to achieve a golden crust.
- Reserve pasta water as it contains starch that helps create a cohesive sauce.
- Add fresh herbs at the end to preserve their bright flavor and vibrant color.
- Adjust seasoning gradually, tasting as you go to balance salt and spice perfectly.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 5 mg