Zucchini Butter Pasta
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Zucchini Butter Pasta
A tasty way to use up that bumper zucchini crop–plus a bonus recipe link (see Tip) for any leftover pasta!
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40 min
Prep Time
40 min
Total Time
4
servings Ingredients
8 ounces uncooked dried spaghetti
6 tablespoons Land O Lakes® Butter
1 14 pounds (about 4 cups) grated zucchini
1 tablespoon finely chopped fresh garlic
1 teaspoon kosher salt
12 teaspoon pepper
12 teaspoon crushed red pepper flakes
1 teaspoon freshly grated lemon zest
2 tablespoons lemon juice
2 ounces (12 cup) Land O Lakes® Aged Italian Blend Fine Cut Shredded Cheese, plus additional for garnish
How to make
-
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.
460 Calories
23 Fat (g)
60 Cholesterol (mg)
780 Sodium (mg)
49 Carbohydrates (g)
4 Dietary Fiber
14 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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