Imagine twirling your fork into a plate of perfectly cooked pasta, where tender zucchini and melt-in-your-mouth roasted garlic create a symphony of flavors that transport you straight to the heart of Italy. This isn't just another pasta recipe - it's a culinary journey that transforms simple ingredients into a gourmet masterpiece that will make your taste buds dance and your dinner guests wonder if a professional chef has taken over your kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 2 medium zucchini, diced
- 1 head garlic, roasted
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 400°F (200°C) for roasting the garlic.
- Take the head of garlic and slice off the top, exposing the individual cloves. Drizzle with 1 tablespoon of olive oil and wrap it in aluminum foil. Place it in the oven and roast for about 20-25 minutes, or until the cloves are soft and caramelized.
- While the garlic is roasting, bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced zucchini and sauté for about 5-7 minutes, or until the zucchini is tender and slightly golden. Season with salt and pepper to taste.
- Once the garlic is roasted, allow it to cool slightly, then squeeze the cloves out of their skins into a small bowl. Mash the roasted garlic with a fork until it forms a smooth paste.
- Add the mashed roasted garlic to the skillet with the sautéed zucchini, stirring well to combine. Cook for an additional 1-2 minutes to allow the flavors to meld.
- Combine the cooked pasta with the zucchini and roasted garlic mixture in the skillet. Toss everything together, adding a little of the reserved pasta cooking water if the mixture seems dry.
- Remove from heat and stir in the grated Parmesan cheese until well combined. Adjust the seasoning with additional salt and pepper if needed.
- Serve the pasta warm, garnished with extra Parmesan cheese and a drizzle of olive oil if desired. Enjoy your delicious Pasta with Zucchini and Roasted Garlic!
Tips
- Roasting garlic is the game-changer in this recipe. Make sure to slice off the top of the garlic head to expose the cloves and drizzle with olive oil for maximum caramelization.
- Don't discard your pasta water! The starchy liquid helps create a silky sauce and helps the ingredients stick together perfectly.
- For the best texture, sauté your zucchini until it's just tender and slightly golden - this prevents it from becoming mushy.
- Use freshly grated Parmesan cheese for the most robust flavor. Pre-grated cheese can't compare to the real thing!
- If you want to elevate this dish, try using fresh handmade pasta or add some red pepper flakes for a subtle kick.
Nutrition Facts
Calories: 322kcal
Carbohydrates: 49g
Protein: 11g
Fat: g
Saturated Fat: 2g
Cholesterol: 5mg
