Zucchini Provolone Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 people
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Calories
87 kcal
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Course
Main Course, Dinner
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Cuisine
Italian, Vegetarian
Zucchini Provolone Pasta
Description
This recipe sautés sliced zucchini in olive oil infused with golden garlic pieces, which are removed once browned to prevent bitterness. Meanwhile, pasta cooks in salted water until slightly under al dente. The pasta is transferred directly to the skillet with zucchini, where grated smoked provolone and Parmesan cheeses melt into the warm pasta. Adding reserved pasta cooking water helps form a smooth, creamy cheese sauce coating the pasta and vegetables evenly.
The finished dish balances the mild sweetness and softness of cooked zucchini with the rich, smoky, melted cheese flavors and the firm yet tender pasta texture. Ground black pepper and salt adjust seasoning, while fresh basil adds a fresh, bright contrast when used. The simplicity of ingredients and method highlights quality cheese and vegetable textures.
This pasta can be served on its own as a satisfying vegetarian meal or as a complement to grilled meats or roasted dishes. It showcases quick vegetable preparation integrated with a smooth cheese sauce made by gradually melting provolone into hot pasta and softened vegetables.
Ingredients
- 1 pound spaghetti or fettuccine pasta
- 2 tablespoons olive oil
- 3 zucchini cleaned and sliced in ¼ inch rounds
- 2 garlic peeled and core removed, cloves
- 2 tablespoons Parmesan Cheese grated
- 1½ cup provolone cheese grated with no lumps, smoked
- salt
- black pepper
- basil optional, leaves
Instructions
- In a large skillet over medium-high heat, add the olive oil with the garlic and bring to warm but not smoking. Remove the garlic as soon as it turns golden, and discard. Add the zucchini and cook until golden, turning them over often.
- Meanwhile, cook the pasta in a large pot of salted water and remove it 2 minutes before al dente according to packaging cooking time. Add them to the large skillet with the zucchini with the help of kitchen tongs. Reserve a cup of the cooking water.
- Add all the cheese to the skillet. Add some water to slowly continue the cooking and melting the cheese. Continue stirring until all the cheese is melted and the pasta is ready. Add more cooking water as you go along to keep the pasta moist
- Grind a couple of rounds of black pepper, salt if needed, and serve hot.
- Optional: cut up pieces of basil and more provolone
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 10mg | 0% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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