30-Minute Zucchini Butter Pasta

This flavorful dish pairs beautifully with grilled shrimp or pan-seared chicken breast on top. The zucchini will get "mushy," but don't be afraid of it. You want the zucchini to lose its structure, that’s what creates the sauce.

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 4

Ingredients

• 4 Medium Green or Yellow Zucchini, grated using the large holes of a box grater (or a food processor with the grating attachment)
• 12 oz pasta (Spaghetti, Bucatini, or Fusilli work best)
• 4-5 cloves garlic, minced
• 1 medium shallot, finely chopped
• 4 tbsp butter (or 2 tbsp butter + 2 tbsp olive oil)
• 1/2 cup Parmesan cheese, freshly grated
• 1 lemon (zest and 1 tbsp juice)
• Handful of fresh basil, torn or sliced into ribbons
• Optional: 1/4 tsp red pepper flakes for a little kick

Preparation

1. Prep the Zucchini: Grate the zucchini into a bowl. Pro tip: If you have an extra 2 minutes, toss the grated zucchini with a pinch of salt and let it sit in a colander, then squeeze out the excess water with your hands. This helps it caramelize faster.
2. Boil the Pasta: Bring a large pot of salted water to a boil. Cook your pasta according to the package directions until al dente. Crucial: Save 1 cup of the starchy pasta water before draining.
3. Sauté the Aromatics: While the pasta boils, melt the butter in a large skillet over medium heat. Add the shallot and cook until softened (2 mins). Add the garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
4. The "Butter" Magic: Add the grated zucchini to the skillet. Cook, stirring occasionally, for 10–12 minutes. The zucchini will release its water, soften, and eventually turn into a thick, spreadable, jam-like consistency.
5. Toss & Finish: Add the cooked pasta directly into the skillet with the zucchini. Pour in 1/2 cup of the reserved pasta water and the Parmesan cheese. Toss vigorously over medium heat until a glossy, creamy sauce forms.
6. Garnish: Remove from heat. Stir in the lemon zest, lemon juice, and fresh basil. Season with plenty of black pepper and extra salt to taste.