A “little” zucchini goes a long way.

This recipe for Zucchini Butter Pasta was inspired by a Bon Appetit recipe that I read a couple of years ago. Since then, I’ve always made this pasta in the early summer months when the zucchinis are often harvested on the smaller side. These tender little zucchini are not only sweeter than their larger counterparts but are also easier to shred to create this splendid summer pasta dish.

By cooking the zucchini until it’s a thick and jammy consistency. Then pairing it with some lemon and heavy cream; you’ll create a very light yet delicious pasta sauce perfect for a simple summer supper. 

Zucchini Butter Pasta

1 lb linguine pasta

5 small zucchini

3 cloves of garlic, minced

1 shallot, minced

1 anchovy packed in oil

2 TBSP extra virgin olive oil

5 sprigs of fresh thyme

1 TBSP dry white wine

1 lemon, zested and juiced

½ cup heavy cream

Salt and pepper to taste

In a large saucepan with high sides, boil salted water for your pasta. Cook your pasta until al dente, strain and put aside. 

Prep your zucchini by washing and grating it on a box grater. You should end up with about 5 cups of grated zucchini. It may seem like a lot but don’t worry it cooks down considerably. 

In the same saucepan, add the olive oil and place on medium low heat on the stove. Add your shallots and cook until the shallots have softened. 

Add the anchovy and cook with shallot until the anchovy has completely dissolved. Add your garlic, cook until the garlic is very fragrant and soft. 

Turn the heat up to medium and add your grated zucchini. Add a pinch or two of salt to the zucchini and mix everything in the saucepan together. Adding salt at this stage is important, the salt helps to draw out the water in the zucchini while starting to season your sauce. 

While stirring occasionally, cook the zucchini until the zucchini’s water is all cooked out. The zucchini will start to become jammy and thick at this stage. 

Once your zucchini starts to become jammy, lower the heat back down to medium low and cook until the zucchini becomes lightly browned and starts to stick to the bottom of the pan.

Add your dry white wine to loosen up any brown bits that the zucchini has created during the cooking process. Cook the wine until it is completely evaporated. 

When your wine is fully cooked out, add the lemon juice and zest. Mix to combine and cook for about a minute or until the lemon becomes fragrant.

Set the heat to low and add your heavy cream. Stir and cook until the cream has thickened and the zucchini is fully incorporated. Add the fresh thyme, salt and pepper to taste. 

Serve the pasta hot, topped with toasted breadcrumbs or grated Pecorino Romano cheese. 

Pairs well with a dry Reisling or Pinot Grigio wine.

*Notes:

Other recipes for Zucchini Butter Pasta usually have you drain the grated zucchini prior to cooking. I decided to forgo this in order to create a pasta sauce that has a deeper zucchini flavor. A lot of the flavor from the zucchini comes from its water and it only makes sense to cook it in its own juices. 

It’s important to use small zucchini for this pasta dish. Small zucchini have smaller seeds and are easily grated with the rest of the squash on the box grater. 

I know what you’re thinking, “topping pasta with breadcrumbs sounds really strange.” Well don’t knock it until you try it. Topping pasta with breadcrumbs instead of cheese is a very traditional Sicilian way to top your pasta. Especially if you have a batch of homemade breadcrumbs it’s pure perfection.

If you think using a half cup of heavy cream is a little too rich for your liking, just reserve a half cup of your salted pasta water instead. It will thicken up your pasta like the heavy cream but without all the calories.