Food Zucchini-Butter Spaghetti 4.7 (3) 1 Review Spaghetti with zucchini butter is the new decadent dish you'll enjoy cooking and serving as a quick weeknight dinner—ready in less than 30 minutes! By Ananda Eidelstein Ananda Eidelstein Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on January 02, 2020 Rate PRINT Share Close Photo: Jennifer Causey Hands On Time: 30 mins Total Time: 30 mins Yield: 4 serves Zucchini butter coats every bit of this pasta for a luscious, creamy dish. Grated zucchini cooks alongside two flavor powerhouses: garlic and shallots. When it looks like it can be spread onto bread or a cracker (which we also highly recommend), that’s when you know it’s ready. The whole dish takes 20 minutes to make. A tiny amount of butter adds just the right amount of richness to this zucchini pasta. For a healthy alternative, get creative by swapping traditional pasta for a whole-grain option such as Kamut, farro, or whole wheat. Or make it gluten-free with brown rice pasta. Ingredients 4 medium zucchini (about 2 pounds), grated (about 5½ cups) 2 tablespoons olive oil 2 shallots, chopped 2 medium garlic cloves, finely chopped ⅛ teaspoon black pepper ¾ teaspoon fine sea salt, divided 8 ounces brown rice spaghetti, whole-wheat spaghetti, kamut spaghetti, or farro spaghetti 1 tablespoon unsalted butter fresh basil leaves, torn if large Directions Place grated zucchini in a large bowl; squeeze with a paper towel to remove extra moisture. Heat oil in a large nonstick skillet over medium. Add shallots and garlic; cook, stirring occasionally until softened, about 2 minutes. Add zucchini, pepper, and 1/2 teaspoon of the salt; cook, stirring occasionally until vegetables have softened and volume reduces by about half, 18 to 20 minutes. (Mixture should be almost spreadable.) Meanwhile, bring a large stockpot of salted water to a boil over high. Add pasta; prepare according to package directions. Drain pasta, reserving 1 cup cooking water. Transfer pasta and reserved cooking water to zucchini mixture in skillet. Stir in butter and remaining 1/4 teaspoon salt. Cook over low, tossing occasionally until mixture is well incorporated and sauce thickens slightly, about 2 minutes. Spoon pasta evenly into 4 bowls; garnish with basil leaves. Rate It Print