This Easy Zucchini Butter Pasta is a perfect light meal for summer! It features fresh zucchini, butter, and pasta, creating a lovely creamy dish that’s not too heavy.
I love how quick it is to make—just sauté the zucchini and mix it in with the pasta. Pair it with a sprinkle of cheese, and you’re set! Who doesn’t enjoy a meal that’s both simple and delightful? 🍝😊
Key Ingredients & Substitutions
Pasta: I recommend spaghetti or any pasta you love. If you’re looking for a healthier twist, consider using whole wheat or gluten-free pasta. Zucchini noodles (zoodles) are a fun alternative if you want to skip carbs altogether!
Zucchini: Fresh zucchini is key for this dish. If you can’t find zucchini, yellow squash works well too! You can even mix in other veggies like bell peppers or spinach for added nutrition.
Butter: Unsalted butter brings a rich flavor, but you can substitute with olive oil for a lighter option. For a vegan version, try using vegan butter or coconut oil. Just note that the flavor will change slightly.
Parmesan Cheese: Grated Parmesan adds a lovely saltiness. For a dairy-free version, you can use nutritional yeast. If you want to switch it up, Pecorino Romano offers a sharper flavor!
How Do You Make the Zucchini Tender Without Overcooking?
The trick to getting perfectly tender zucchini is in the timing! You want to sauté it until it’s soft but not mushy. Here’s how to do it:
- Heat your skillet over medium heat and add olive oil.
- Add minced garlic and sauté for just 30 seconds—this wakes up those flavors!
- Once the garlic is fragrant and golden, toss in the grated zucchini. Keep it moving in the pan.
- Sauté for just 3-4 minutes—look for that soft, yet slightly firm texture.
- Don’t forget to season lightly with salt to draw out moisture while cooking!
Avoid cooking the zucchini for too long, as it can become mushy. The goal is to keep a bit of bite while allowing the flavors to blend beautifully!
Easy Zucchini Butter Pasta Recipe for Summer
Ingredients You’ll Need:
- 8 oz spaghetti or your favorite pasta
- 2 medium zucchinis, grated
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup fresh basil leaves, thinly sliced
- 1/4 tsp red pepper flakes (adjust to taste)
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1 tbsp olive oil
How Much Time Will You Need?
This cheerful summer dish can be prepared in just about 20 minutes. You’ll spend about 10 minutes cooking the pasta while sautéing the zucchini in about 10 minutes. It’s a quick recipe that doesn’t skimp on flavor!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until it’s al dente (cooked but still slightly firm). Before you drain the pasta, remember to reserve 1/2 cup of the pasta cooking water—this helps make the sauce creamy later!
2. Sauté the Garlic:
While your pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until it’s fragrant. Be careful not to let it burn, as that can make it taste bitter.
3. Cook the Zucchini:
Next, add the grated zucchini to the skillet and sauté for about 3-4 minutes. You want the zucchini to soften but still hold its shape a bit. Season it lightly with salt to enhance the flavors.
4. Add the Butter:
Once the zucchini is cooked to your liking, stir in the butter. Mix it in until it’s melted and creamy, blending it nicely with the zucchini.
5. Combine Everything:
Now, add the drained pasta to the skillet along with the grated Parmesan cheese, sliced basil, and red pepper flakes. Toss everything together gently, and if it seems dry, add some of that reserved pasta water a little at a time until you achieve the creamy consistency you love.
6. Final Seasoning:
Give it a taste and season with additional salt and freshly cracked black pepper as needed. Just remember, the Parmesan cheese adds saltiness as well!
7. Serve and Enjoy:
Dish up your pasta immediately, garnishing each plate with extra Parmesan, fresh basil, and an extra pinch of red pepper flakes if you like a bit of spice. Enjoy your fresh, buttery zucchini pasta, perfect for a delightful summer meal!
Can I Use Different Types of Pasta?
Absolutely! Feel free to use any pasta you prefer, such as penne, fusilli, or even whole wheat pasta for a healthier option. Just make sure to adjust the cooking time according to the pasta type.
How Can I Make This Dish Vegetarian or Vegan?
To make it vegetarian, simply omit the Parmesan cheese or substitute it with a vegetarian hard cheese. For a vegan option, use vegan butter and nutritional yeast in place of the cheese to give that cheesy flavor without any dairy.
Can I Prepare This Ahead of Time?
Yes, you can prepare the zucchini and garlic mixture ahead of time and store it in the fridge for up to 2 days. When ready to serve, quickly reheat in a skillet, then add the cooked pasta and toss together. Fresh basil and cheese should be added just before serving for the best flavor!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently in a skillet over low heat, adding a splash of reserved pasta water or olive oil to refresh it if needed. Enjoy your meal again without losing that deliciousness!
