Do I have to use 2 pounds of zucchini?

I mean... yeah. That’s kinda the point. It cooks down a ton, and that’s where all the flavor is.

Can I swap the spaghetti for another pasta shape?

Totally! Bucatini is fab, fettuccine works, even short stuff like orecchiette is fun. Just make sure it catches all that buttery zucchini goo.

Nah, it’s optional. But if you like a gentle kick, go for it.

Not ideal. It’s best fresh, when the sauce is all silky and clingy. But leftovers do reheat fine—just add a splash of water and warm gently.

It brightens everything up. Kinda wakes the whole dish up and cuts through the richness. Don’t skip it!

A fresh, simple, and flavorful pasta dish starring buttery zucchini, fragrant garlic, and a touch of lemon and Parmesan.

Scale

5 cloves garlic, minced
1 medium shallot, finely chopped
2 pounds zucchini (around 4 medium ones), grated or shredded
8 tablespoons (1 stick) unsalted butter
2 teaspoons kosher salt (plus more if your pasta water needs it)
1/4 teaspoon red pepper flakes (optional but adds a kick!)
12 ounces dried spaghetti
2 oz Parmesan cheese (about 1 cup grated—use more if you’re heavy-handed like me)
10 fresh basil leaves, torn
Juice from 1/2 medium lemon
Freshly ground black pepper to finish

Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1 cup of pasta water and drain.
Meanwhile, melt butter in a large skillet over medium heat.
Add the shallot and garlic, and sauté until fragrant and soft, about 3 minutes.
Stir in the zucchini, salt, and red pepper flakes. Cook until zucchini is tender and most of the moisture has evaporated, about 10 minutes.
Add cooked pasta to the skillet, tossing to combine. Stir in some reserved pasta water to help create a silky sauce.
Remove from heat and stir in the Parmesan, basil, lemon juice, and freshly ground black pepper.
Serve immediately with extra Parmesan and basil if desired.

Make sure to squeeze out excess water from zucchini for best texture. This dish is a perfect way to use up summer produce!

Keywords: zucchini, spaghetti, garlic butter, summer pasta, vegetarian