Blended Zucchini Spaghetti

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Ingredients

• 8 oz (225 g) spaghetti
• 1 lb (450 g) zucchini, sliced
• 3 tablespoons extra virgin olive oil, plus more as needed
• 2 cloves garlic, smashed
• Pinch of crushed red pepper flakes
• Zest of 1 lemon
• ½ cup (45 g) finely grated Parmigiano Reggiano, plus more for serving
• A handful of fresh basil leaves
• Kosher salt
• Freshly ground black pepper
• Reserved pasta water, as needed

Instructions

1. Bring a large pot of well-salted water to a boil and cook the spaghetti until just shy of al dente. Reserve at least 1½ cups of pasta water.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant.
3. Add the zucchini, season with salt, and sauté until soft and lightly browned, 10–12 minutes. Add the lemon zest in the last minute.
4. Transfer the zucchini, garlic, and oil to a blender. Add a splash of pasta water and blend until smooth and silky, adding more water or olive oil as needed.
5. Return the sauce to the skillet over low heat. Stir in the Parmigiano Reggiano.
6. Add the spaghetti and toss, loosening with pasta water until the sauce coats every strand.
7. Tear in the basil, taste for salt and pepper, and serve with more cheese and lemon zest.

Chef’s Notes

This is not spaghetti alla Nerano—the zucchini is blended instead of fried and mashed in the pan. The blender is what makes the sauce feel creamy without cream. Keep some pasta water nearby; the sauce thickens quickly once the cheese goes in.

Equipment Used

• Large pot
• Large skillet
• Blender
• Tongs

Related Recipes

• Spaghetti alla Nerano
• Caramelized Zucchini Spaghetti