Savory Delight: Caramelized Zucchini Pasta Recipe

Indulge in the rich flavors of our Caramelized Zucchini Pasta recipe! This delectable dish combines perfectly caramelized zucchini with al dente pasta, creating a savory symphony for your taste buds. Watch as we guide you through the steps to achieve caramelized perfection, while sharing our expert tips and tricks along the way. This vegetarian-friendly pasta dish is not only incredibly delicious but also a fantastic way to enjoy the abundance of zucchini during the summer season. Get ready to elevate your pasta game and savor every flavorful bite. Join us now and learn how to create this irresistible Caramelized Zucchini Pasta masterpiece!
INGREDIENTS:
Yield: 4 servings
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 pounds zucchini, coarse ly grated ( about 3 large zucchini)
- 8 garlic cloves, peeled and smashed
- 1/2 cup basil leaves, stems reserved, plus more for serving
- Kosher salt and black pepper
- 1 pound ridged or curly pasta (like medium shells or casarecce)
- 1/2 cup finely grated Parmesan or pecorino (about 1/2 ounce), plus more for serving
- 1 tablespoon lemon juice
PREPARATION
Step 1
- In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it’s foaming, add the zucchini, garlic, the basil stems and half the basil leaves. Season with 1¼ teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.
Step 2
- Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a build up of browned bits on the skillet, add a couple tablespoons of water and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)
Step 3
- Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.
Step 4
- When the pasta’s drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.