This Pasta Is Effortless, Cheesy, And Perfect For Spring

Pasta is a food group in our household so I am always on the hunt for our next favorite recipe. Or at least something recent to test out and possibly add to the dinnertime lineup. My latest find—and win—is this Zucchini Pasta, which tastes way, way more special than the sum of its plain parts. The combination of spaghetti, meltingly tender (not mushy!) zucchini, garlic, parmesan, basil, and cream “just hits,” as my son likes to say.  

Tips For Making Zucchini Pasta

Caitlin Bensel; Food Stylist: Torie Cox

This recipe is so uncomplicated, you will get it right on the very first try. But there are a few things to keep in mind that will take the dish from good to great.

Slice The Zucchini Evenly

We recommend using a mandoline for this job, but you can operate a chef’s knife if you don’t have one. The essential thing is to make sure the slices are about the same thickness so that they cook consistently. You don’t want one piece that’s chewy next to a piece that’s squishy. 

Save The Cooking Water

When combined with butter and cream, salty, starchy pasta cooking water helps create a silky sauce right in the pot. So be careful when you’re draining the cooked spaghetti and don’t pour the liquid down the drain.

Grate The Cheese

Take the extra few minutes to grate your own parmesan for this dish. The pre-grated kind sold in containers will clump in the sauce, ruining the creamy and sleek texture.

Make It Your Own

Another thing to love about this dish is that it is so elastic. You can bulk it up by adding a protein like grilled chicken or shrimp, shredded rotisserie chicken, or even cubes of cooked ham. If you’re not a fan of zucchini, you can substitute yellow squash, asparagus, peas, or several immense handfuls of spinach leaves. And the basil can be swapped out for mint, parsley, or a combination of any of these herbs.