Spaghetti with Zucchini (Spaghetti con Zucchine)
User Reviews
5
Spaghetti with Zucchini (Spaghetti con Zucchine)
Description
Spaghetti with Zucchini (Spaghetti con Zucchine) features fresh zucchini cooked in a sauce made from tomatoes, garlic, sage, and celery. The method begins by slowly sautéeing the aromatics in olive oil to build a fragrant base, then simmering tomatoes and zucchini together until tender. The spaghetti is cooked to al dente and combined with the sauce, then finished with diced mozzarella cheese for creaminess and a generous sprinkle of Parmigiano Reggiano for a rich, salty finish.
The resulting dish balances soft, tender zucchini and a bright, slightly sweet tomato sauce with the al dente pasta texture. The aromatic herbs enrich the flavor without overpowering the vegetable notes. The melted mozzarella adds a distinctive creamy element blending with the cheese’s nuttiness.
This pasta pairs well with a fresh green salad or crusty bread to make a light, homey meal. It can be served vegetarian or adapted to vegan by omitting the cheeses, making it versatile. The recipe’s straightforward technique and emphasis on fresh ingredients make it suitable for a casual dinner.
Ingredients
- 5 Tbsp olive oil
- 2 cloves garlic
- 2 small onion or shallots
- 3 leaves sage
- 2 talks celery
- 5 plum tomatoes peeled, seeded, and chopped
- 4 cups zucchini
- 1 lb spaghetti
- 8 oz mozzarella cheese diced (or mini mozzarella balls)
- ⅔ cup Parmigiano Reggiano cheese grated (be sure it's DOP from Italy)
- ⅛ tsp salt to taste
- ⅛ tsp black pepper to taste
Instructions
Prep the Ingredients:
- Cut the zucchini into slices just under 1/4 inch thick (I used an OXO mandoline slicer and cut the slice at the #5 setting).
- Chop the tomatoes, cut the mozzarella into small cubes, and grate the Parmigiano Reggiano cheese. Set aside.
Cook the Spaghetti:
- Put a large pot of water to boil. Start making the sauce (below).
- When the water boils, add salt and the spaghetti. Cook according to the directions until al dente (while still making the sauce). Taste the pasta for salt before it's ready.
Make the Sauce:
- In a medium sized, pan, sautèe the garlic, whole onions, sage leaves, and celery stalks in the olive oil, over low heat, for approximately 5 minutes.
- Add the tomatoes and bring to a simmer over medium heat.
- Once the tomatoes start simmering, add the zucchini. Add salt and pepper to taste, then cover with the lid slightly open for 15 minutes.
- When the zucchini is ready, remove the whole onion, garlic, celery, and sage (discard or use as desired). Taste for salt and pepper again.
Combine the Ingredients:
- When the spaghetti and sauce are ready, add the pasta to the pan with a little bit of the water from the pot.
- Add the mozzarella cubes to the pan.
- Finish off with the grated Parmigiano Reggiano, and mix well. It shouldn't be super saucy, but if it is too dry, add more pasta water.
- Taste test and serve!
Notes
- Omitting the cheeses makes the dish suitable for vegans or those with lactose intolerance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 692kcal | 35% |
| Carbohydrates | 78g | 26% |
| Protein | 29g | 58% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 45mg | 15% |
| Sodium | 587mg | 24% |
| Potassium | 743mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1198IU | 24% |
| Vitamin C | 29mg | 32% |
| Calcium | 444mg | 44% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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