Delicious Zucchini Butter Spaghetti

Zucchini butter spaghetti is a simple summer pasta packed with buttery richness and fresh, savory flavors. With tender zucchini, garlic, Parmesan, basil, and a touch of red pepper flakes, this dish brings plenty of flavor to the table without needing a long list of ingredients. It’s the kind of easy summer dinner that deserves a place in your regular rotation.

The beauty of this recipe lies in how a few simple ingredients come together. Zucchini cooks in butter until tender, creating a flavorful base for the spaghetti. Garlic adds an irresistible aroma, while red pepper flakes bring a gentle kick. Parmesan and fresh basil finish the dish with a savory, fragrant touch.

There’s no need to salt, drain, or squeeze the zucchini before cooking, which keeps preparation straightforward and saves time. A little extra butter helps coat a generous bowl of spaghetti, ensuring the zucchini and seasonings come together in every serving.

This pasta is especially suited to summer cooking, when a straightforward meal can be just as satisfying as an elaborate one. As the garlic warms in the butter, its inviting aroma fills the kitchen, making this zucchini butter spaghetti a dish that’s hard to resist.

Delicious Zucchini Butter Spaghetti

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This Delicious Zucchini Butter Spaghetti is so much more than just zucchini and pasta. The spice is great, the mouthfeel is unctuous without being heavy. A perfect way to put all that garden zucchini to delicious meal.

Ingredients

• 1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste
• 8 ounces (225 grams) spaghetti, cooked al dente
• 1 cup (235 ml) pasta water, reserved
• 1 1/4 pounds (570 grams) zucchini, trimmed, coarsely grated
• 6 tablespoons (85 grams) unsalted butter
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes, or more to taste
• 1/2 cup (45 grams) grated parmesan
• Handful fresh basil leaves, cut into thin ribbons

Instructions

1. Boil your spaghetti in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 1 cup of the pasta cooking water and set it aside.
2. Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly.
3. Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency.
4. Pour in 1/2 cup of the reserved pasta water and stir up anything stuck, then add drained pasta, and cook together for 2 minutes. Use tongs or two forks to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen. Toss in half of the parmesan and basil and mix, then transfer to a serving bowl. Finish with remaining parmesan and basil.

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