This zucchini pasta is the weeknight dinner you’ve got been searching for! Made with roasted garlic, recent basil and a burst of lemon, it is each scrumptious and straightforward to make. It is vegan and optionally gluten-free, so everybody can take pleasure in it!
Late summer time is that point of yr when of us are likely to get bombarded with zucchini. Even in the event you’re a bit challenged within the residence gardening division, likelihood is you recognize somebody who is not, which suggests you will find yourself being the fortunate recipient of extra zucchini than you recognize what to do with.
I’ve a good way so that you can use it up. In actual fact, this pasta dish is so scrumptious you would possibly simply end up hitting up your pals for extra zucchini, since you’ll need to make it a many times.
So in the event you get uninterested in zucchini bread, zucchini fritters, and zucchini soup, give this zucchini pasta a attempt. (Okay, I do know you are not going to get uninterested in all that scrumptious stuff. Make some house in your life for this dish anyway!)
Leap to:
Substances You may Want
- Zucchini. Okay, so the primary ingredient is the apparent one. However, you may as well do that recipe utilizing comparable types of summer time squash like crookneck or pattypan if you would like.
- Olive oil. Olive oil is a vital ingredient right here, so it will possibly’t actually be omitted. Nor do I like to recommend substituting one other oil. It is the principle ingredient in our sauce, the place a lot of the flavour comes from, and we’ll be roasting the zucchini and garlic in it.
- Garlic. You may want a whole bulb of garlic. This may increasingly seem to be rather a lot, however roasted garlic has a really mellow taste, so don’t be concerned about it.
- Orecchiette pasta. You should utilize one other form of pasta if you would like. I discover orecchiette works rather well with the little bits of zucchini, however shells, penne, farfalle, spaghetti and capellini are additionally nice decisions.
- Lemon juice. Use freshly squeezed lemon juice for the most effective taste.
- Lemon zest.
- Salt & pepper.
- Purple pepper flakes. You possibly can go away these out in the event you do not just like the added warmth.
- Contemporary basil.
How It is Made
The next is an in depth photograph tutorial on how one can make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!
Roast the zucchini first. Place diced zucchini and olive oil right into a roasting pan, or higher, an oven protected skillet just like the one I am utilizing. Pop it within the oven.
Roast your garlic. Peel the cloves and place them into an oven protected dish with olive oil. Stick that into the oven with the zucchini.
Tip: The garlic will want about ten minutes much less time within the oven than the zucchini. So if you need them to return out of the oven on the similar time (which is right), stick the garlic within the oven ten minutes after the zucchini. This offers you ten minutes to prep your garlic cloves whereas the zucchini begins roasting.
Boil your pasta in line with the bundle instructions whereas the zucchini and garlic roast collectively.
Take your zucchini out of the oven when the items are tender and beginning to brown in spots.
Take the garlic out of the oven when the cloves are golden brown. Hopefully that is across the similar time because the zucchini, but when not, no biggie!
Tip: It’s best to have loads of time to prep your remaining elements whereas the zucchini and garlic roast — juice and zest your lemon, and chop your basil.
Toss your cooked pasta with the roasted garlic and zucchini, together with the lemon juice, lemon zest, salt, pepper, purple pepper flakes and basil.
Leftovers & Storage
Leftover pasta with zucchini will hold in an hermetic container within the fridge for about 4 days.
Extra Straightforward Pasta Recipes
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Pasta with Zucchini, Roasted Garlic & Basil
This zucchini pasta is the weeknight dinner you’ve got been searching for! Made with roasted garlic, recent basil and a burst of lemon, it is each scrumptious and straightforward to make. It is vegan and optionally gluten-free, so everybody can take pleasure in it!
Substances
-
1
pound
zucchini
(about 2 medium zucchini), diced (½ inch) -
3
tablespoons
olive oil,
divided -
1
medium garlic bulb,
peeled and damaged into cloves -
10
ounces
dried orecchiette pasta
(or dried pasta of alternative) -
2
tablespoons
lemon juice -
1
teaspoon
lemon zest -
1
teaspoon
salt,
plus extra to style -
¼
teaspoon
black pepper,
plus extra to style -
¼
teaspoon
crushed purple pepper flakes,
(non-compulsory) or to style -
1
cup
recent basil leaves,
roughly chopped (about 1 medium bunch)
Directions
-
Preheat the oven to 400°F.
-
Place the zucchini and 1 tablespoon of the olive oil into an oven protected skillet or roasting pan. Toss to coat the zucchini with the oil and place the pan into the oven. Set the timer for 10 minutes.
-
Whereas the zucchini roasts, place the garlic cloves and remaining olive oil into an oven protected baking dish. Toss to coat the garlic with the oil. Place the baking dish into the oven when the timer goes off (10 minutes after putting the zucchini in there).
-
Roast the zucchini and garlic collectively for about 20 minutes, till the zucchini is tender and browned in spots, and the garlic is golden brown. (Notice 1)
-
Whereas the garlic and zucchini roast, convey a big pot of water to a boil and cook dinner the pasta in line with the bundle instructions. Drain the pasta right into a colander when finished.
-
Toss the cooked pasta with the roasted zucchini and garlic, ensuring to incorporate the oil that they cooked in (Notice 2). Add the lemon juice, lemon zest, salt, pepper, purple pepper flakes, and basil. Toss all the things to mix.
-
Style-test the pasta and modify any seasonings to fit your style.
Recipe Notes
- The whole roasting time will usually be about 20 minutes for the garlic and half-hour for the zucchini, however regulate them, as this will differ. Small garlic cloves particularly would possibly roast faster. You possibly can scoop particular person cloves out of the dish in the event that they’re totally different sizes and the small ones begin to burn.
- Normally the simplest manner to do that is by transferring the pasta and garlic to the pan with the zucchini. Alternatively you’ll be able to place all the things within the pot that you just cooked the pasta in.
Diet Information
Pasta with Zucchini, Roasted Garlic & Basil
Quantity Per Serving
Energy 389
Energy from Fats 107
% Day by day Worth*
Fats 11.9g18%
Saturated Fats 1.8g9%
Sodium 600mg25%
Potassium 524mg15%
Carbohydrates 60.3g20%
Fiber 3.9g16%
Sugar 4.2g5%
Protein 11.5g23%
Calcium 61mg6%
Iron 3mg17%
* % Day by day Values are based mostly on a 2000 calorie weight-reduction plan.
