Caramelized Zucchini Pasta
This caramelized zucchini pasta creates a melted, deeply browned sauce of zucchini, Parmesan cheese, and pasta water. It is creamy and delicious, and a great way to use abundant summer zucchini.
Ingredients
Method
- Gather all ingredients.
- Heat olive oil in a large cast iron skillet or heavy-bottomed Dutch oven over medium heat. When warm, add garlic and red pepper flakes and stir until fragrant, about 1 minute. Add zucchini and season with 1 teaspoon salt and cracked black pepper. You may have to add zucchini in batches if it doesn't all fit in the pan.
- Stir every few minutes until zucchini is softened and liquid is drawn out of it, 5 to 10 minutes. Continue to cook until liquid is evaporated, and zucchini starts to brown, 10 to 15 minutes more.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta for 1 to 2 minutes less than the package states for al dente pasta. Reserve 1 cup pasta water, then drain pasta; set aside.
- Turn heat under the skillet to medium-low, and stir zucchini frequently in the final 5 to 10 minutes of cooking. As zucchini caramelizes, it may start to stick to the bottom of the pan. You can loosen it by adding a little more olive oil or a few tablespoons of water; use a wooden spoon to release the browned bits (or fond) on the bottom of the pan. Zucchini is done when it starts to clump together, and looks darkened in color and slightly browned.
- Turn heat down to low and add pasta to the skillet along with about 1/2 cup pasta water; stir to combine. Add cheese slowly; stir and add pasta water as needed if it gets too thick. When cheese is well incorporated, add butter, and stir until glossy and smooth. Season with salt and pepper.
- Garnish with black pepper, more cheese, lemon zest, and chopped fresh basil.
Leave a Reply