Zucchini Pasta

Golden zucchini rounds sautéed in olive oil that soften to coat the pasta. An emulsion of starchy cooking water and parmesan, finished with fresh basil.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 593
• Protein: 20 g
• Carbs: 78 g
• Fat: 22 g

Ingredients

• 400 g Dried pasta ( linguine or spaghetti type )
• 3 piece Zucchini ( thinly sliced into rounds )
• 4 tbsp Extra virgin olive oil
• 60 g Parmesan cheese ( finely grated )
• 2 piece Garlic ( cloves smashed )
• 1 piece Basil ( leaves picked )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable preparation

   Slice the zucchini into thin, even rounds. Smash the garlic cloves with the flat of a knife without chopping them to infuse the oil without burning the flesh.

2. Sautéing the zucchini

   Heat olive oil in a sauté pan. Brown the zucchini until supple and lightly colored. Add the garlic halfway through the cooking process.

3. Cooking the pasta

   Plunge the pasta into salted boiling water. Remove them one minute before the indicated time: they must remain firm to the bite.

4. Emulsion and finishing

   Transfer the pasta to the sauté pan with a ladle of cooking water. Add parmesan and basil. Stir vigorously: the water and cheese must create a creamy sauce that coats every pasta.

Chef's tips

• Never discard all the pasta water: the starch it contains is the only secret to a sauce that coats perfectly without adding cream.
• Brown the zucchini well to develop sugars, but lower the heat if the garlic starts to turn dark brown.

Storage

Keep for 24h in the fridge, though the pasta loses its texture. Reheat in a pan with a splash of water.