This pasta is just next level….

Wether you like zucchini or not, give this pasta a try. I promise it will blow up your mind. I am actually not a zucchini fan at all. At least when it comes to eating it just as it is. I like zucchini in pasta, or hidden in other meals but lets say it like that: It is not my favourite vegetable. (Or rather fruit) Anyways, I love this zucchini pasta. It is kinda inspired by the tomato garlic pasta ( https://www.cooking-cactus.at/rezepte/tomatensauce-mit-einer-extra-portion-butter-und-knoblauch-neue-lieblingsrezept/ ). Make sure to check out the recipe – mouthwatering too. But both are still unique. As you see I am a big pasta fan but this one is really special. I think it is the recipe with the highest amount of pictures I am happy with. That happy to upload it on the internet. Generally I attempt to get 4-5 pictures I really like when I shoot but this meal was particular good looking that I am glad to post an ensemble of nine pictures to this pasta. Within this information in the back of your mind I would suggest to start with the preparation of this great meal….

Less upsetti, more spaghetti!

I started by cooking the spaghetti al dente in boiling water. Don‘t forget to salt the water to ensure the best taste to the pasta.

Then I peeled that garlic and cut it into tiny pieces. (You could basically use a garlic press :)) I washed the zucchini and shredded it. It might be a workout depending on how much of this pasta you are cooking but it will be worth it. Afterwards I heated up some olive oil in a pan and fried the garlic. I added the zucchini and refined it in some pasta water. (Use just a little pasta water – otherwise you might have to wait an eternity until the water is gone) When the zucchini is eatable and soft I put in some butter as well as salt and a little sugar. And some more pasta water. Finally,  I added the cooked pasta to the zucchini and mixed everything until I had the perfect zucchini pasta you are reading for right at the moment. To finish this great meal I appended a lot of Parmesan cheese to the zucchini pasta and of course on top , too. Don‘t be stingy with the cheese. It makes the difference. In addition some basil to make it look prettier.

Look at those beautiful photos 🙂 just joking!

Recipe

  • Cook the pasta of your choice in salted and boiling water al dente.

  • Peel the garlic and cut it into tiny pieces. Wash and shred the zucchini. Then heat up some oil in a pan and fry the garlic. Add the zucchini and refine it until it is soft and eatable in some pasta water. To the boiled zucchini add some butter as well as salt and a little sugar and of course some Parmesan cheese. Finish it up with some extra pasta water and put in the cooked pasta. Combine and voila.

  • Serve your pasta with some extra Parmesan cheese and some basil on top.

Ingredients:

2-3 serves

  • 1 zucchini (I used a yellow one, but with a green zucchini it is also very delicious)
  • 2 clove of garlic
  • 2 Tbsp butter (vegan)
  • 1/2 cup of pasta water
  • olive oil
  • salt
  • a little sugar
  • Pasta of choice
  • Parmesan cheese
  • some basil
20min

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