Pasta with Zucchini and Roasted Garlic
Indulge in the comforting yet vibrant flavors of Pasta with Zucchini and Roasted Garlic, a simple yet gourmet dish perfect for weeknight dinners or casual entertaining. This recipe combines tender, golden zucchini slices with the rich, caramelized sweetness of roasted garlic, creating a sauce that clings deliciously to al dente pasta. Boosted with fragrant lemon zest, freshly grated Parmesan, and a hint of spice from optional red pepper flakes, this recipe is an irresistible celebration of fresh, wholesome ingredients. With its quick prep time and customizable pasta options, it's a must-try for lovers of Mediterranean-inspired cuisine. Serve it piping hot, finished with fresh basil leaves and a drizzle of olive oil for a restaurant-quality touch.
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Recipe Information
Ingredients
- 12 ounces Pasta (spaghetti, linguine, or your choice)
- 2 medium Zucchini
- 1 head Garlic
- 3 tablespoons Olive oil
- 1 cup Parmesan cheese, grated
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Red pepper flakes (optional)
- 0.25 cup Fresh basil leaves
- 1 cup Water, reserved from cooking pasta
Instructions
Preheat your oven to 400°F (200°C).
Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and roast in the oven for 25-30 minutes, or until cloves are soft and caramelized.
While the garlic roasts, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, then reserve 1 cup of the cooking water before draining.
Wash the zucchini and trim the ends. Using a sharp knife or mandoline, slice zucchini into thin rounds or half-moons.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the zucchini slices and sauté for 5-7 minutes, stirring occasionally, until tender and lightly golden.
Squeeze the roasted garlic cloves out of the husk and mash them into a paste with a fork.
Add the roasted garlic paste to the skillet with the zucchini, stirring to combine. Season with salt, black pepper, and red pepper flakes (if using).
Add the cooked pasta to the skillet along with the reserved pasta water, 1/4 cup at a time, until the pasta is well-coated in the sauce.
Stir in the grated Parmesan cheese, lemon zest, and fresh basil leaves. Toss gently to combine.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.9 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 358 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
