Spaghetti with Zucchini and Garlic
Elevate your weeknight dinner game with this quick and flavorful Spaghetti with Zucchini and Garlic, a vibrant blend of tender zucchini, perfectly al dente spaghetti, and the bold aroma of sautéed garlic. This easy-to-make pasta dish comes together in just 30 minutes, featuring a touch of red pepper flakes for a gentle kick and a luscious coating of olive oil and Parmesan cheese for a rich, satisfying finish. It's a light yet comforting meal packed with fresh ingredients, including a sprinkle of chopped parsley for a burst of brightness. Perfect for busy evenings or a cozy dinner, this vegetarian recipe is a deliciously simple way to turn pantry staples into a restaurant-quality dish.
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Recipe Information
Ingredients
- 350 grams spaghetti
- 2 medium zucchini
- 4 cloves garlic
- 4 tablespoons olive oil
- 0.5 teaspoons red pepper flakes
- 50 grams Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- 4 liters water (for cooking pasta)
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the water.
Once the water is boiling, add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining the spaghetti.
While the pasta is cooking, prepare the zucchini by washing them and cutting them into thin slices or half-moons.
Peel and finely chop the garlic cloves.
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the chopped garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the zucchini slices to the skillet and cook for 5-7 minutes, stirring frequently, until they are tender and slightly golden.
Stir in the red pepper flakes, 0.5 teaspoons of black pepper, and a pinch of salt to taste. Cook for an additional 1 minute.
Add the cooked spaghetti to the skillet with the zucchini mixture. Toss everything together, adding a bit of the reserved pasta water (start with 2-3 tablespoons) to help coat the pasta and create a light sauce.
Grate 50 grams of Parmesan cheese and sprinkle it over the pasta. Toss well to combine.
Taste and adjust the seasoning with more salt or pepper if needed.
Garnish with freshly chopped parsley before serving.
Serve hot and enjoy your Spaghetti with Zucchini and Garlic!
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 6420 mg | 279% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 30.8 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 583 mg | 45% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1158 mg | 25% | |
*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.
