Peppery Zucchini Pasta
Elevate your weeknight dinner game with this vibrant and flavorful Peppery Zucchini Pasta! Featuring tender spaghetti intertwined with delicate zucchini ribbons, this dish shines with the bold punch of crushed black pepper, a hint of heat from red chili flakes, and the aromatic zest of fresh lemon. Sautéed garlic infuses the olive oil base with irresistible richness, while freshly grated Parmesan and fragrant basil leaves bring a decadent, herbaceous finish. Ready in just 25 minutes, this easy-to-make pasta recipe is perfect for busy evenings, offering a balanced blend of comfort and freshness. Serve it piping hot for a wholesome, peppery twist on a classic pasta dinner!
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Recipe Information
Ingredients
- 300 grams spaghetti
- 2 medium zucchini
- 3 tablespoons olive oil
- 3 garlic cloves
- 1.5 teaspoons crushed black pepper
- 0.5 teaspoons red chili flakes
- 50 grams Parmesan cheese
- 10 fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoons pepper
- 1 teaspoon lemon zest
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, wash and dry the zucchini. Using a vegetable peeler or spiralizer, cut the zucchini into thin ribbons or noodles. Set aside.
Finely mince the garlic cloves. Grate the Parmesan cheese and zest the lemon.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the crushed black pepper and red chili flakes, cooking for an additional 30 seconds to release their flavors.
Add the zucchini ribbons to the skillet. Toss to coat in the garlic and pepper oil mixture, cooking for 2–3 minutes until just tender. Season with a pinch of salt and pepper.
Reduce the heat to low. Add the cooked spaghetti to the skillet and toss with the zucchini. Gradually add the reserved pasta water, 1 tablespoon at a time, to loosen the sauce as needed.
Stir in the Parmesan cheese, lemon zest, and half of the fresh basil leaves. Toss to combine until the cheese melts and everything is well coated.
Taste and adjust the seasoning with additional salt or pepper if needed.
Serve immediately, garnished with the remaining basil leaves and extra Parmesan if desired.
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 6414 mg | 279% | |
| Total Carbohydrate | 145.7 g | 53% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 30.1 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1216 mg | 94% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2676 mg | 57% | |
*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.
