November 21st, 2024
Recipes
Spaghetti Aglio e Olio with Zucchini
Valentina P
- Difficulty
•
- Time 20"
Spaghetti Aglio e Olio is a classic Italian pasta recipe made with a simple combination of olive oil, garlic, and a hint of parsley. This version adds some tender fried zucchini to make it even better. The lemon juice at the end is optional, but does help lighten the flavor of the dish.
How To MakeDiet Type: Plant-based
Shopping List
- 8 ounces dry spaghetti (can use gluten-free)
- 1 large zucchini, thinly sliced
- 5 tablespoons extra-virgin olive oil
- 2 large garlic cloves
- 3 tablespoons fresh parsley, chopped
- 1/2 lemon (optional)
- salt and red pepper flakes, to taste
Instructions
- Step 1: Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente, following package instructions. Before draining, reserve a mug full of the starchy pasta water.
- Step 2: Meanwhile, peel the garlic cloves and slice them in half. If the garlic has any inner green parts (known as the germ), carefully use a knife to remove it. Removing the germ helps remove its natural bitterness. Thinly slice the remaining garlic halves. Set aside.
- Step 3: Heat 1 tablespoon of the olive oil in a frying pan over medium-high heat. Once hot, add the sliced zucchini — it should sizzle on contact with the pan. Cook the zucchini for 4 to 6 minutes, or until it is tender and golden-brown on both sides. Stir periodically to avoid burning. Transfer the cooked zucchini to a plate.
- Step 4: In the same empty frying pan, add the remaining 4 tablespoons of olive oil over medium-low heat. Add the sliced garlic and cook for 2 to 3 minutes. Note: Avoid turning the heat too high or it will burn the garlic. The garlic should be lightly golden when ready.
- Step 5: Add the drained cooked spaghetti directly to the pan the garlic oil. Add in 1 tablespoons of the reserved pasta water, the parsley, some red pepper flakes, and the cooked zucchini. Toss everything until combined. Taste and adjust seasonings as desired.
- Serve: Divide the pasta onto plates and serve with an optional squeeze of lemon on top. Enjoy.
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Spaghetti Aglio e Olio with Zucchini
PT20M 8 ounces dry spaghetti (can use gluten-free) 1 large zucchini, thinly sliced 5 tablespoons extra-virgin olive oil 2 large garlic cloves 3 tablespoons fresh parsley, chopped 1/2 lemon (optional) salt and red pepper flakes, to taste Gluten Free Vegan 3 Servings
Ingredients:
