The most perfect zucchini pasta
An easy and delicious zucchini pasta for you. Let the zucchini cook down until jammy and creamy, using starchy pasta water to help bind and emulsify. It is - divine - and it comes together in about 30 minutes. I start cooking the zucchini at the same time as putting a pot of water on to boil. By the time you’ve added your pasta it’ll be at a point where you’ll want to start adding pasta water to create a sauce. Nothing pleases me more than a dish that works out perfectly in time and sequence.
Why you’ll love this zucchini spaghetti recipe
Light and summery - the perfect pasta to make in the warmer months when zucchini are in their prime.
Simple but full of flavour - anchovies, garlic, chili and olive oil create an incredibly moreish base for this pasta sauce, so simple but so good!
Creamy without the cream - as the zucchini breaks down it becomes creamy, a wonderful low-dairy pasta sauce that delivers in texture and flavour, while remaining light.
An easy to make crowd-pleaser - this dish comes together in about 30 minutes and could easily be made in advance - perfect for low-fuss entertaining.
Ingredients you’ll need to make this dish
Anchovies - add depth of flavour and umami, but you won’t detect any fishy flavour so even if you don’t like these, try adding them in!
Fresh basil - the stalks are used to help infuse the oil base for the sauce, and fresh leaves go in right at the end to brighten the finished dish.
Garlic - compliments the other ingredients perfectly.
Chilli - adds a fiery kick, albeit a subtle one!
Zucchini - the star of the show, I love how zucchini softens and breaks down over time, melting into a beautiful and creamy sauce.
Parmesan - a grating of parmigiano reggiano adds a cheesy and nutty note.
Olive oil - extra virgin olive oil, the good stuff!
How to make this perfect zucchini pasta
1. Prepare the zucchini
Thinly slice zucchini into rounds - a mandolin makes this job really quick and easy.
2. Create a flavour base for the sauce
In a large sauté pan add lots of good quality extra virgin olive oil along with anchovies, garlic, basil stalks and chilli flakes. At the same time, bring a large pot of water to boil.
3. Cook the zucchini
Add the zucchini to the flavour base and allow this to gently good away, slowly breaking down as the water for your pasta comes to a boil.
4. Add pasta water
Adding pasta water to the zucchini helps emulsify the sauce and results in an incredible creamy texture.
5. Finish touches to the sauce
Remove basil stalks and garlic. Add fresh basil leaves, the cooked al dente pasta, and a big handful of parmesan. Toss thoroughly so everything marries.
Tips and tricks and substitutions for making this perfect zucchini spaghetti
Works with many pasta shapes - while I prefer this with spaghetti, you can use other shapes like linguine or even bucatini.
Zucchini slicing - aim for uniform and thin slices for faster, even cooking. A mandolin works great.
Salt-savvy - the anchovies and parmesan add saltiness to the dish, so always taste before adding extra salt to make sure it’s to your liking.
Herb swaps - you can fully omit the basil if you can’t get hold of any, or you can swap it out for mint or parsley.
Leftovers - can be stored in an airtight container and reheated gently over a low heat with a splash of pasta water to loosen the sauce.
What makes this zucchini pasta stand out?
This dish truly nails the perfect balance between light and luxurious - zucchini is cooked down until sweet and jammy, breaking in on itself until it’s super creamy. Each strand of pasta is gently coated in the sauce, and the addition of anchovies and aromatics adds so much depth of flavour.
The Most Perfect Zucchini Pasta
Serves 2
easily adaptable
Ingredients
225g pasta of choice - I like to use spaghettoni
5 tablespoons good quality extra virgin olive oil
3 sprigs of fresh basil, stems and leaves separated
2 garlic cloves depending on size, smashed but whole
4 anchovy fillets
1/2 tsp chilli flakes (optional)
2 medium (or 3 small) zucchini, finely sliced - use a mandolin if you have one!
45g Parmigiano reggiano, very finely grated
Method
Bring a pot of water to a rolling boil for the pasta and at the same time, heat olive oil in a large sauté pan and add the basil stalks, garlic, anchovy and chilli flakes.
Cook until fragrant then add the sliced zucchini.
Sauté on a gentle heat until the zucchini starts breaking down, almost getting caught on the bottom - remember to stir frequently. While this is happening your water should be boiling so throw in the pasta - if using a thick spaghetti the cook time is often about 12-13 minutes so this will time really well with the sauce. If you’re using a faster cooking shape, consider letting the zucchini cook for a little longer before adding the pasta if it’s not broken down enough.
Add 1/2 cup starchy pasta water to the zucchini and continue cooking in a low heat, stirring occasionally. You may season to taste with salt at this point.
When the pasta is about a minute under al dente, remove the basil stalks and garlic (if desired) from the sauce before adding the basil leaves, very al dente pasta, another 1/2 cup of pasta water - continue cooking the pasta for a minute.
Add 40g of the grated parmigiano and toss to emulsify this with the sauce - you should have a creamy sauce comprised of the broken down zucchini, starchy pasta water and cheese.
Serve with the remaining parmi!
