Ingredients
- 320g fusilli, penne, mezze maniche, or other short pasta
- 600g zucchini, coarsely grated
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, lightly crushed or minced
- Salt, to taste
- Freshly ground black pepper, to taste
- A small handful of fresh basil, torn or finely chopped
Optional, for serving:
- Freshly grated Parmigiano Reggiano
- Extra-virgin olive oil
Instructions
- Bring a large pot of generously salted water to a boil.
- Meanwhile, coarsely grate the zucchini and set aside.
- Heat the olive oil in a large frying pan over medium heat. Add the garlic and cook gently for 1–2 minutes until fragrant, taking care not to let it brown.
- Add the grated zucchini, season with salt and freshly ground black pepper, and cook over medium heat for 8–10 minutes, stirring occasionally. The zucchini should soften completely and release its moisture, creating a light, naturally creamy sauce. If it begins to dry out, add a splash of water.
- Remove and discard the garlic.
- Cook the pasta until al dente according to the package instructions. Before draining, reserve about 250ml of the pasta cooking water.
- Add the drained pasta directly to the pan with the zucchini. Toss well, adding the reserved pasta water a little at a time until the sauce becomes silky and evenly coats the pasta.
- Remove the pan from the heat and stir through most of the fresh basil.
- Divide among warm plates and garnish with the remaining basil. Finish with a drizzle of extra-virgin olive oil and, if desired, a generous grating of Parmigiano Reggiano.
Chef’s Tip: Grating the zucchini rather than slicing it allows it to melt into the sauce, creating a delicate, velvety texture without the need for cream. For even more flavour, let a small portion of the zucchini caramelize lightly before stirring it back into the rest of the sauce.
Italy with Amore 