Smitten Kitchen's Zucchini Butter Spaghetti
The only way to describe that sauce is magic.
Smitten Kitchen's Zucchini Butter Spaghetti
Ingredients
- 1 1/2 teaspoons kosher salt
- 8 oz spaghetti
- 1 cup pasta water, reserved
- 1 1/4 lbs zucchini, trimmed and coarsely grated
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup parmesan cheese, freshly grated
- 1/4 cup fresh basil, cut into ribbons
Preparation
- In a large pot of salted boiling water, cook the spaghetti 1 minute less than package directions indicate. Reserve 1 cup pasta water, then drain pasta and set aside.
- In a skillet over medium-high heat, melt the butter. Add garlic and cook 1 minute, before stirring in zucchini, salt, and red pepper.
- Cook, stirring occasionally, for 13-15 minutes. Zucchini liquid will cook off and then the squash will become concentrated.
- Stir frequently for 2 minutes more, using the edge of your spatula to chop mixture down into an almost spreadable consistency.
- Stir in 1/2 cup of the reserved pasta water, then add the drained pasta, and cook for 2 minutes.
- Using tongs, pull the zucchini sauce throughout the pasta strands, adding more water as needed to loosen the mixture.
- Add half of the parmesan and basil and mix, then transfer to a serving dish. Top with remaining parmesan and basil and enjoy!