Ingredients
For the Pasta and Sauce
- 1 garlic clove
- 1 generous glug of olive oil (about 2 tablespoons)
- 2 zucchini (courgettes), sliced into very thin rounds (about 300 g)
- Salt, to taste
- Freshly ground black pepper, to taste
- 250 g spaghetti or bucatini
- 80 g Parmesan cheese, grated
- 1 knob unsalted butter (about 20 g), cold
Instructions
- Boil water: Put a large pot of water on the stove to boil for cooking the spaghetti. Add salt once boiling.
- Infuse olive oil: Heat a pan over medium-high heat, add the garlic clove and olive oil. Let the garlic sizzle until just golden to infuse the oil, then remove the garlic.
- Cook the courgettes: Add the thin courgette slices to the infused oil. Toss occasionally and cook them until tender but not browned, about 5-7 minutes.
- Cook pasta: Add the spaghetti to the boiling salted water and cook until al dente, about 1 minute less than the package instructions.
- Drain and season courgettes: Remove the courgettes from the pan, drain on paper towels, season with salt and pepper, and keep warm.
- Make courgette purée: Blend about one-third of the courgettes with roughly 60 ml (1/3 cup) of reserved pasta water until smooth using a handheld blender in a jar or measuring jug. Set aside.
- Combine pasta with sauce: Drain the spaghetti saving about 120 ml (1/2 cup) pasta water. Return the pasta to the pan, and toss with the courgette purée, grated Parmesan, the rest of the fried courgettes, and the cold knob of butter. Toss quickly with tongs or a spatula until the sauce is silky and coats the pasta evenly. Add reserved pasta water gradually if the mixture is too dry.
- Serve: Plate the pasta, top with extra Parmesan and serve immediately for best texture and flavor.
Notes
- Use very thinly sliced courgettes for better texture and quicker cooking.
- Removing the garlic after infusing prevents it from burning and becoming bitter.
- Reserved pasta water is key to achieving the perfect silky sauce consistency.
- Makes a wonderfully light vegetarian main course.
- Best served immediately, as the sauce thickens on standing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
