Easy Zucchini Glazed Spaghetti
A brilliant medley of freshly grated zucchini, zucchini water and spaghetti is transformed into a luscious pasta dish that is simply perfect for any day of the week.
- 6 large zucchini
- 3 cloves garlic minced
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon chili pepper flakes
- 454 grams spaghetti
- extra virgin olive oil for drizzling
- Parmesan cheese freshly grated
Start off by lining a colander with a cheese cloth and then place it in a large bowl. If you don't have a cheese cloth, a very fine meshed colander will work just as well.Finely grate the zucchini on the smallest or second smallest holes of a cheese grater.Toss the grated zucchini with the garlic, salt, freshly ground pepper and chili flakes.Place the zucchini mixture in the lined colander and set aside for 1 hour at room temperature.As the zucchini sits in the colander it will slowly release its juices.Squeeze out the zucchini to release its remaining juices and set both the liquids and the squeezed zucchini aside while you cook the pasta.Cook the spaghetti in salted water for half the time indicated on the package.Drain the pasta and set aside.Use the empty pasta pot to bring the zucchini juices to a boil.Add in the spaghetti while stirring occasionally just until the spaghetti is al dente.The pasta will absorb the juices as it finishes cooking while absorbing all its wonderful flavors.When ready toss the pasta with the grated zucchini, a generous drizzle of extra virgin olive oil and the Parmesan cheese.Plate, serve and enjoy!
This recipe was adapted from Francine Segan's "Pasta Modern" cookbook with a few switch ups.
I've increased the amount of garlic for personal taste and spiced up the dish with some hot chili flakes and freshly cracked peppercorns.
As with most simple dishes with few ingredients, do use a good quality extra virgin olive oil to top the pasta!