Pasta night is an all-time favorite in our house. While we all love pasta, we’re not exactly thrilled about the mounds of carbs and fats in traditional pasta, but don’t like eating “pasta” that tastes nothing like the real thing. So when I found this recipe for zucchini parmesan pasta, I couldn’t wait to try it out. Ever since we’ve tried it, it’s been on repeat for quick and easy dinners! Here’s how to get started on your first batch of zucchini parmesan pasta.
For the brown butter breadcrumbs:
- 4 tablespoons butter
- 2 cloves garlic minced
- 3/4 cup panko breadcrumbs
- 1 tablespoon finely chopped basil
- 1 teaspoon lemon zest
- Kosher salt to taste
For the pasta:
- 1 lb. DeLallo Organic Whole Wheat Pasta
- 2 tablespoons DeLallo Olive Oil
- 1 shallot chopped
- 2 medium zucchini chopped
- 2 yellow squash chopped
- 3 cloves garlic finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons butter
- 1 cup shredded Parmesan cheese
- 3/4 cup packed basil leaves
- 1 tablespoon lemon juice
- Kosher salt to taste
- Extra shredded Parmesan cheese for serving, optional
For the Brown Butter Breadcrumbs:
- Melt the butter in a medium skillet over medium heat and continue to cook, until the butter turns light brown in color. You will want to stir the butter occasionally as it is browning.
- As soon as it starts to smell nutty and is light golden brown, add in the breadcrumbs and garlic. Don’t let it get too brown or it will burn. The butter will keep cooking as you toast the breadcrumbs.
- Stir until the breadcrumbs are moist with the butter. Add in the basil, lemon zest, and salt.
- Keep stirring and cooking until the breadcrumbs are toasted and golden brown in color. Set aside.
For the Pasta:
- First, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Make sure you reserve a 1/2 cup of the pasta water before draining.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the zucchini and yellow squash and cook for 5 minutes, stirring occasionally.
- Next, add in the shallot, garlic, and crushed red pepper flakes. Cook until the vegetables are tender, but not mushy, about 3 more minutes.
- Stir in the cooked pasta. Add in about 1/4 cup of the reserved pasta water and let simmer for 1 minute. Next, add in the butter and Parmesan cheese and stir until melted.
- Finally, add the fresh basil, lemon juice, and season with salt, to taste. If the pasta seems dry, you can add in a little more pasta water and stir.
- Place the Zucchini Parmesan Pasta in a large serving bowl or individual bowls. Top with the brown butter breadcrumbs and additional Parmesan cheese, if desired and serve immediately.
What are some of your favorite pasta alternatives when you’re on a healthy kick? Let us know in the comments below!
Recipe via Two Peas and Their Pod.