Description
Stanley Tucci’s Zucchini Pasta is a vibrant summer dish that perfectly combines tender zucchini with al dente spaghetti or linguine, infused with garlic and extra virgin olive oil. Topped with freshly grated Parmesan cheese and aromatic basil, this recipe captures the essence of seasonal cooking in a simple yet elegant manner. Ideal for quick weeknight dinners or relaxed gatherings with friends, each bite bursts with fresh flavors that celebrate the bounty of summer.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 8 oz spaghetti or linguine
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn
- Salt and pepper to taste
Instructions
- Wash and slice the zucchinis into thin rounds.
- Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large skillet over medium heat, add olive oil. Once shimmering, sauté zucchini and garlic for about 5 minutes until soft and golden.
- Add the drained pasta to the skillet along with reserved pasta water. Toss gently to combine.
- Season with salt, pepper, and sprinkle with Parmesan cheese and basil before serving.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 450
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 10mg
Keywords: For added protein, incorporate grilled chicken or shrimp. Substitute Parmesan with nutritional yeast for a vegan option. Store leftovers in an airtight container in the fridge for up to three days.