Nigella Zucchini Pasta​​ Recipe​

This delicious Nigella zucchini pasta is a quick and easy dish that’s perfect for a light, creamy dinner. Made with fresh zucchini, garlic, and lemon, it’s both nutritious and full of flavor. You can easily swap ingredients to suit what you have on hand, making it a versatile and satisfying meal.

Ingredients Needed:

• 2 pounds zucchini (about 4 medium)
• 3 tablespoons extra-virgin olive oil
• 2 shallots, chopped
• 1 teaspoon sea salt
• Pinch of red pepper flakes
• Freshly ground black pepper
• 4 garlic cloves, grated
• 12 ounces spaghetti or bucatini pasta
• ⅓ cup grated pecorino or Parmesan cheese (plus more for serving)
• 2 to 3 tablespoons fresh lemon juice
• Zest of 1 lemon (reserve some for garnish)
• 1 cup fresh basil and/or mint leaves

How To Make Zucchini Pasta​​ Recipe​?

1. Grate the Zucchini: Grate the zucchini using the large holes of a box grater. Transfer to a clean kitchen towel and wring out any excess moisture.
2. Cook the Zucchini Mixture: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped shallots, zucchini, salt, red pepper flakes, and freshly ground black pepper. Cook, stirring occasionally, for 15 to 20 minutes, until the mixture thickens and becomes jammy. Stir in the grated garlic and cook for an additional minute.
3. Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
4. Combine Pasta and Zucchini: Scoop the cooked pasta directly from the boiling water into the pan with the zucchini mixture, reserving about 120ml (½ cup) of the pasta water. Add the pasta water and cheese to the pan with zucchini. Cook, stirring for 2 to 3 minutes, until a creamy sauce lightly coats the pasta, adding more pasta water as needed.
5. Add Lemon and Season: Stir in the fresh lemon juice (2 to 3 tablespoons) and lemon zest. Taste and adjust the seasoning with more lemon juice if desired.
6. Serve: Serve the pasta topped with fresh basil and/or mint leaves, extra lemon zest, and more grated cheese for garnish.

Recipe Tips:

• Wring Out the Zucchini: After grating the zucchini, make sure to remove the excess moisture. This prevents the sauce from becoming too watery.
• Use Fresh Pasta: Fresh pasta gives the dish a creamier texture and helps the sauce stick better.
• Adjust the Lemon: Start with 2 tablespoons of lemon juice and add more if you want a stronger lemon flavor.
• Save Pasta Water: Keep some pasta cooking water before draining. It helps make the sauce smooth and creamy.
• Use Fresh Herbs: Fresh basil or mint boosts the flavor, making the dish even better.

How To Store Leftovers?

Cool the pasta to room temperature first, then put it in an airtight container in the fridge. It will stay good for 2 days.

Nutrition Facts:

• Calories: 96 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 17mg
• Potassium: 562mg
• Total Carbohydrate: 7g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 3g

Try More Nigella Lawson Recipes:

• Nigella Zucchini Cake ​Recipe ​
• Nigella Peanut Butter Pasta​ Recipe
• Nigella Nduja Pasta Recipe