A simple and delicious pasta dinner featuring sautéed zucchini, garlic, and Parmesan cheese. This quick and easy recipe is perfect for a weeknight meal, combining tender pasta with fresh, flavorful zucchini.
12 ounces spaghetti pasta
2 medium zucchinis, thinly sliced
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil leaves
1 tablespoon fresh lemon juice
Bring a large pot of salted water to a boil. Add the spaghetti pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes to the skillet and sauté for 1 minute until fragrant, stirring frequently to avoid burning.
Add the sliced zucchini to the skillet. Season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender and slightly golden.
Add the drained pasta to the skillet with the zucchini. Toss to combine.
Pour in the reserved pasta cooking water and lemon juice. Toss again to coat the pasta and zucchini evenly and create a light sauce.
Remove the skillet from heat. Stir in the grated Parmesan cheese and chopped fresh basil until well combined.
Divide the pasta dinner with zucchini among four plates and serve immediately.