Easy Parmesan Zucchini Garlic Pasta: A Delightful Weeknight Dinner
A quick and flavorful weeknight pasta dish featuring sautéed zucchini, garlic, and Parmesan cheese, perfect for a light and satisfying meal.
Equipment
- large skillet
- pot for pasta
Ingredients
- 3 tablespoons olive oil
- 4 medium zucchinis, sliced or 1 very large zucchini
- 4 cloves garlic, minced
- 8 ounces spaghetti use brown rice spaghetti for gluten-free
- Salt and pepper, to taste
- 1 cup Parmesan cheese, freshly shredded
Optional Additions
- ¼ cup pasta water reserved from cooking
- ¼ cup fresh basil, chopped
Gluten-Free Option
- brown rice spaghetti
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced zucchini and minced garlic to the skillet. Sauté uncovered for 5-7 minutes, stirring occasionally, until zucchini softens and browns. Season with salt midway through cooking.
- Cook spaghetti according to package directions. Drain and rinse with cold water to stop cooking; this is especially important for gluten-free pasta.
- Add the cooked pasta to the skillet with the zucchini and garlic over low heat. If using, add reserved pasta water to help create a sauce.
- Add the freshly shredded Parmesan cheese and stir over low heat until melted and the sauce coats the pasta.
- Season with salt and pepper to taste. Stir in fresh basil if desired, then serve immediately.
Tips
- For best results, cook zucchini in two batches if your skillet is small to avoid steaming. This ensures proper browning.
- Always use freshly shredded Parmesan cheese for optimal flavor and melting. Finish melting the cheese on low heat to prevent it from clumping.
Notes
Cook zucchini in two separate batches if the skillet is small to prevent overcrowding and steaming. Rinse cooked pasta with cold water to halt cooking, which is particularly important for gluten-free pasta. Use freshly shredded Parmesan cheese for best results. Finish melting cheese on low heat.