Although school has started and it may feel like fall in some places, it is still technically summer until September 22nd. 😉 That probably means you will be finding plenty of zucchini in your garden or grocery store for a few more weeks, so you might want to make this Zucchini Butter Spaghetti from Smitten Kitchen!
I’ll be honest and admit that not everyone in my house shares my love for zucchini, so when my husband and son went away last week, I knew I wanted to make this so that I would have leftovers for a few nights. Boy, was I glad that I did! This really was delicious and it reheated brilliantly as well.
I have discovered a pasta that I quite like that is a bit healthier than traditional pasta. Not whole wheat (which I struggle with a bit), but at least with a bit more nutritional value than plain white pasta. You can find it in most grocery stores, I think. (Just a heads up that it is a 12 ounce package, so you need to take that into account for your recipes.
I made a few modifications to this recipe based on what I had:
- More zucchini! I had three medium/large zucchini that were definitely over 2 pounds and it worked out fine.
- Added chopped onion. I had a half a small onion in the fridge, so I cooked that in the butter for a few minutes before I added the garlic.
- Added lemon zest. Since I really enjoy the flavor of lemon with zucchini, I tossed in some zest when I was adding the reserved pasta water. (You may find you need more or less pasta water based on how much pasta or zucchini you use so make sure to keep some extra!)
- Used Pecorino Romano instead of Parmesan. I use whatever is open in my fridge, which this time was Pecorino!
I personally don’t think you can go wrong with zucchini, pasta and butter, so I hope that you’ll try this Zucchini Butter Spaghetti recipe soon!
