Are you ready to experience a bit of magic in your kitchen? Look no further than Smitten Kitchen’s Zucchini Butter Spaghetti. This recipe is a game-changer. It takes a humble zucchini and transforms it into a rich and creamy sauce without any cream at all. With just a handful of ingredients and thirty minutes, you can create a dish that will leave you speechless.
The Magic of Zucchini
You might be skeptical about using so much zucchini, but trust me, it’s worth it. Start by grating four or five zucchinis. Yes, it seems like a lot, but keep going. In a generous amount of butter and garlic, cook the zucchini down until it releases its liquid and becomes dense and mushy. This process takes about fifteen minutes and creates a sauce that is beyond your wildest expectations.
A Velvety and Cheesy Dish
Once the zucchini has broken down and reached a spreadable consistency, stir in some reserved pasta water and the spaghetti. Add a quarter cup of Parmesan cheese and a handful of basil to finish the sauce, and suddenly, it becomes an explosion of flavors. The velvety texture and the cheesy taste will make you say “wow” out loud with your first bite.
The Method is the Magic
What sets this recipe apart is the method. It takes simple ingredients and transforms them into something extraordinary. Even if you already love zucchini, this dish will make you fall in love with it all over again.
Recipe Details
- Serves: 2
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Ingredients:
- 1 1/2 teaspoons kosher salt
- 8 oz spaghetti
- 1 cup reserved pasta water
- 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 freshly grated Parmesan cheese
- 1/4 cup fresh basil, cut into ribbons
Preparation:
- In a large pot of salted boiling water, cook the spaghetti for 1 minute less than the package directions indicate. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
- In a skillet over medium-high heat, melt the butter. Add the minced garlic and cook for 1 minute before stirring in the grated zucchini, salt, and red pepper flakes.
- Cook, stirring occasionally, for 13-15 minutes. The liquid from the zucchini will cook off, and the squash will become concentrated.
- Stir frequently for an additional 2 minutes, using the edge of your spatula to chop the mixture into an almost spreadable consistency.
- Stir in 1/2 cup of the reserved pasta water, then add the drained pasta and cook for another 2 minutes.
- Using tongs, toss the zucchini sauce throughout the pasta strands, adding more water as needed to loosen the mixture.
- Add half of the Parmesan cheese and basil, mix well, then transfer the spaghetti to a serving dish. Top with the remaining Parmesan cheese and basil, and enjoy!
Get ready to be amazed by the magic of this Zucchini Butter Spaghetti recipe from Smitten Kitchen.
