Zucchini Butter Pasta
A tasty way to use up that bumper zucchini crop–plus a bonus recipe link for Zucchini Fritters (see Tip) for any leftover pasta!
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Make One Get One
It's all about creating one dish and turning the leftovers into something new!
Be sure to set aside 1 cup of this cheesy zucchini and pasta dish so you can whip up our Zucchini Fritters the next day. Toss the leftover pasta and zucchini with flour, fresh basil, an egg and our Aged Italian Blend Fine Cut Shredded Cheese, then pan fry in LAND O LAKES® Butter with Olive Oil and Sea Salt. A side of marinara makes the perfect accompaniment.
It's another new meal, not just the leftovers. Enjoy!
Ingredients
8 ounces uncooked dried spaghetti
6 tablespoons Land O Lakes® Butter
1 1
4 pounds (about 4 cups) grated zucchini1 tablespoon finely chopped fresh garlic
1 teaspoon kosher salt
1
2 teaspoon pepper1
2 teaspoon crushed red pepper flakes1 teaspoon freshly grated lemon zest
2 tablespoons lemon juice
2 ounces (1 Land O Lakes® Aged Italian Blend Fine Cut Shredded Cheese, plus additional for garnish
2 cup)How to make
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STEP 1
Cook spaghetti according to package directions; reserve 1 cup pasta water when draining spaghetti.
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STEP 2
Meanwhile, melt butter in large skillet over medium heat. Add zucchini, garlic, salt, pepper and red pepper flakes. Cook, stirring often, 12-15 minutes or until zucchini has softened and most of moisture cooks away. Reduce heat if zucchini begins to brown.
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STEP 3
Reduce heat to low. Stir in lemon zest and juice, cheese and cooked pasta. Add reserved pasta water, 1/4 cup at a time, until sauce is desired creaminess. Serve immediately with additional shredded cheese as desired.
Tip #1
MOGO alert! Transform leftovers from this dish into crispy Zucchini Fritters.
Tip #2
You will need about three 6- to 7-inch zucchini for this recipe.
And don't forget to tag us @landolakesktchn.
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