Spaghetti with Zucchini

The zucchini harvest has begun, it must really be summer!


Not enough yet for zucchini bread, but the perfect amount for a nice pasta dinner. Simple flavors – zucchini, garlic, basil and cheese – so very satisfying. Fresh and filling.


Spaghetti with Zucchini

adapted slightly from Katie Lee

Kosher salt
8 ounces spaghetti
2 tablespoons extra-virgin olive oil
1 clove garlic, smashed (from the garden)
2 medium  or 3 small zucchini, thinly sliced (from the garden)
6 fresh basil leaves, torn (from the garden)
1/3 cup grated Balsamic BellaVitano cheese


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.

While the pasta cooks, 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; mix the pasta with the zucchini, 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 cheese and the remaining basil; toss. Top with more grated cheese. Enjoy!


Serves 2 – 3.


One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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