Zucchini Butter Spaghetti

Zucchini Butter Spaghetti sings with bright zucchini, glossy butter, and sharp Parmesan in every forkful. You get silky pasta, tender shredded squash, and a light garlicky heat that makes this dish feel fresh yet comforting. It cooks fast, uses inexpensive ingredients, and fits weeknight dinners or a light weekend meal. If you love garlic-butter flavors, try this garlic butter steak bites and asparagus for a heartier meal you can serve alongside. Also, the simple technique keeps the zucchini flavorful and concentrated, so you taste sweetness and a hint of chili. Finally, the dish shines with basil and Parmesan; you serve it hot and fragrant for the best texture and aroma.

Why Make Zucchini Butter Spaghetti

• Easy and fast: You cook the spaghetti and sauce at the same time, so the whole meal comes together quickly for busy nights.
• Fresh, bright flavor: The zucchini concentrates as it cooks, and butter plus garlic add rich, savory notes that balance the squash.
• Budget-friendly: You use a few pantry staples and seasonal zucchini to make a satisfying main without spending much.
• Versatile and light: You serve this alone or add roasted vegetables, grilled chicken, or shrimp to make it heartier.

How to Make Zucchini Butter Spaghetti

You start by cooking pasta until it nears doneness and reserve pasta water for flavor and binding. Next, you brown butter and garlic to release aroma, then cook the grated zucchini until it softens and concentrates; that step delivers deep squash flavor and reduces excess moisture. Then you combine pasta, zucchini, and pasta water so the sauce clings to the strands.

For ideas that pair well with garlic-butter profiles, see the lemon garlic butter shrimp with quinoa recipe for a citrusy protein option. Finally, you finish with Parmesan and basil so the dish tastes bright, creamy, and herb-forward.

Ingredients

For the pasta:

• 1 1/2 teaspoons kosher salt
• 8 ounces spaghetti
• 1 cup pasta water (reserved)

For the zucchini butter sauce:

• 1 1/4 pounds zucchini (trimmed, coarsely grated)
• 6 tablespoons unsalted butter
• 4 garlic cloves (minced)
• 1/4 teaspoon red pepper flakes (or more to taste)
• 1/2 cup grated parmesan
• Handful fresh basil leaves (cut into thin ribbons)

Directions

1. Boil spaghetti in well-salted water until 1 minute shy of fully cooked. Reserve 1 cup of pasta cooking water before draining.
2. Melt butter in an empty pan over medium-high heat and add minced garlic. Stir for one minute.
3. Add grated zucchini, salt, and red pepper flakes to the pan. Cook, stirring occasionally, for 13 to 15 minutes until the zucchini is soft and concentrated.
4. Pour in 1/2 cup of reserved pasta water and stir to loosen any stuck bits.
5. Add the drained pasta and cook together for 2 minutes, tossing frequently with tongs.
6. Stir in half of the parmesan and basil, then transfer to a serving bowl.
7. Finish with remaining parmesan and basil before serving.

How to Serve Zucchini Butter Spaghetti

• Keep it simple: Serve hot in a shallow bowl with an extra drizzle of melted butter and more grated Parmesan.
• Add texture: Top with toasted pine nuts or crushed breadcrumbs for crunch.
• Pairings: Serve with a crisp green salad, lemon wedges, or roasted cherry tomatoes.
• Drinks: Offer iced tea, sparkling water with lemon, or a citrusy nonalcoholic spritzer to cut the richness.
• Presentation tip: Twirl the pasta onto plates with tongs for neat nests, then scatter basil ribbons on top for color.

How to Store Zucchini Butter Spaghetti

• Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.
• Freezer: Freezing reduces quality because cooked zucchini releases water; avoid freezing if possible.
• Reheating: Reheat gently in a skillet over low heat with a splash of water or reserved pasta water to loosen the sauce, or microwave in short bursts, stirring between intervals.

Tips to Make Zucchini Butter Spaghetti

• Substitution: Use vegan butter and a plant-based Parmesan to make a dairy-free version.
• Control moisture: Salt the grated zucchini lightly and let it sit 5–10 minutes, then squeeze out excess water if the squash looks watery.
• Time-saver: Grate zucchini in a food processor to speed prep.
• Flavor boost: Brown the butter slightly for a nuttier note, but watch closely so it does not burn.
• Cheese option: Swap half the Parmesan for Pecorino Romano if you want a saltier, tangier finish.
• Pasta tip: Reserve exactly 1 cup of pasta water to adjust sauce consistency; add more if it feels dry.

Variations

• Lemon-Basil Zucchini Butter Spaghetti: Add 1 teaspoon lemon zest and a squeeze of lemon juice at the end for bright acidity.
• Veggie-Loaded Version: Stir in roasted bell peppers and sautéed mushrooms for extra color and umami.
• Protein Boost: Top with grilled chicken strips or pan-seared shrimp to make the dish more substantial.

FAQs

Q: How do I stop the zucchini from making the dish watery?

A: Salt and rest the grated zucchini, then squeeze out excess moisture before cooking, and cook until the squash concentrates and releases less liquid.

Q: Can I use another pasta shape?

A: Yes. Use linguine or fettuccine for similar texture, or penne if you prefer shorter shapes that hold bits of zucchini.

Q: Can I make this ahead?

A: You can cook the zucchini and store it separately for up to 2 days, then toss with freshly cooked pasta before serving for best texture.