Caramelized Zucchini Pasta
Caramelized Zucchini Pasta features tender pasta tossed with sweet, golden-brown zucchini, garlic, and herbs. The rich, caramelized flavor of the zucchini blends perfectly with a light, savory sauce, creating a deliciously balanced and satisfying meal that's both unique and comforting.
Ingredients
- 1 cup packed fresh basil leaves
- 1½ cups Caesar-style seasoned croutons,
- 1 tbsp fresh lemon juice
- ⅓ cup grated parmesan, divided
- 2 oz cream cheese
- 1 tsp grated lemon zest
- ¼ tsp crushed red pepper, more to taste
- 4 tbsp olive oil, divided
- 3 cloves garlic, minced
- Fine salt, as needed
- 2 medium shallots peeled and thinly sliced
- Freshly ground black pepper, to taste
- 3 large zucchini
- 1 lb spaghetti or long pasta of choice
Instructions
- In a medium bowl, mix 1 1/2 cups crushed Caesar-style croutons with half the parmesan, 1 teaspoon grated lemon zest, and 1 tablespoon olive oil.
- Season with salt and black pepper, then set aside.
- Cook 1 pound of spaghetti or other long pasta in well-salted boiling water according to package instructions for al dente.
- Reserve 1 1/2 cups of the cooking water, then drain the pasta.
- Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat.
- Add 3 large zucchini (sliced into 1/4-inch rounds), 2 medium shallots (thinly sliced), and 1/4 teaspoon salt.
- Cook, stirring often, until zucchini is softened and browned, about 20 to 25 minutes.
- Stir in 3 minced garlic cloves and 1/4 teaspoon crushed red pepper, cooking until fragrant, about 1 to 2 minutes.
- Add 2 tablespoons pasta water, scraping up any browned bits from the skillet.
- Return pasta to the pot over medium heat.
- Add 1 cup pasta water and 2 ounces cream cheese, stirring until the cream cheese melts and coats the pasta.
- Mix in the caramelized vegetables and the remaining parmesan.
- Toss to combine and coat the pasta with the sauce.
- Remove from heat and stir in 1 tablespoon fresh lemon juice.
- Season with salt, black pepper, and additional crushed red pepper to taste.
- Add most of the fresh basil leaves, reserving some for garnish.
- If needed, add more pasta water to reach desired consistency.
- Serve topped with crouton breadcrumbs and reserved basil leaves.