Best 7 Spaghetti With Zucchini And Garlic Recipes

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Spaghetti with zucchini and garlic is a simple yet delicious dish that is perfect for a quick and easy weeknight meal. This classic Italian pasta dish combines the flavors of fresh zucchini, fragrant garlic, and tangy tomatoes to create a flavorful and satisfying dish. Whether you're a seasoned cook or a beginner in the kitchen, this versatile recipe can be tailored to your taste preferences, making it a great choice for any home cook.

Check out the recipes below so you can choose the best recipe for yourself!

SPAGHETTI ALLA NERANO (SPAGHETTI WITH FRIED ZUCCHINI)



Spaghetti alla Nerano (Spaghetti with Fried Zucchini) image

This regional pasta dish from Naples is super simple and easy.

Provided by luv2cook

Time 1h40m

Yield 8

Number Of Ingredients 8

1 ½ pounds zucchini, sliced
½ cup olive oil, or more as needed
3 tablespoons olive oil
2 cloves garlic, or more to taste
1 (16 ounce) package spaghetti
½ cup grated aged provolone cheese
¾ cup chopped fresh basil
salt and freshly ground black pepper to taste

Steps:

  • Place zucchini slices on a plate and let dry for 1 hour.
  • Heat 1/2 cup oil in a skillet over medium heat. Add zucchini slices in batches and deep fry until brown, 10 to 15 minutes per batch. Drain on paper towels and allow to cool. Mash 1/3 of the zucchini.
  • Place 3 tablespoons olive oil and garlic cloves in a large saucepan over low heat. Watch carefully and simmer until garlic cloves are a light golden brown and oil is infused with garlic flavor, 15 to 20 minutes. Stir in mashed zucchini. Add zucchini slices.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti, reserving some cooking water.
  • Add spaghetti and provolone cheese to the saucepan. Toss and add hot pasta water until sauce becomes creamy. Mix in basil, season with salt and pepper, and serve.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 45.2 g, Cholesterol 5.7 mg, Fat 15 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 3.2 g, Sodium 84.7 mg, Sugar 3 g

SPAGHETTI WITH ZUCCHINI AND GARLIC



Spaghetti with zucchini and Garlic image

Savor this garlicky pasta recipe - it is tossed in sautéed zucchini and topped with shredded parmesan. My pasta with zucchini recipe makes a quick and light summer dinner.

Provided by Dina

Categories     Main Course

Time 25m

Number Of Ingredients 6

3 small zucchinis
1/4 cup olive oil
4 garlic cloves (minced)
1 lb spaghetti (cooked al dente)
1 cup shredded parmesan cheese
salt and pepper to taste

Steps:

  • Using a box grater, shred the zucchini, then squeeze out the juices using your hands.
  • Heat the olive oil in a pan over medium heat, then add the minced garlic. Stir until the garlic gives off an aroma and begins to sizzle.
  • Add the shredded zucchini and season with salt a pepper. Sauté for about 5-7 minutes. Cook the pasta al dente and add the hot, drained pasta to the pan.
  • Give the pasta and zucchini a toss and add additional salt if need be.

Nutrition Facts : Calories 333 kcal, Carbohydrate 45 g, Protein 12 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 209 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)



That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano) image

After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!

Provided by Chef John

Categories     Vegetarian Zucchini Main Dishes

Time 8h55m

Yield 2

Number Of Ingredients 9

1 quart sunflower oil, or as needed
6 medium green zucchini
4 ounces spaghetti
2 tablespoons olive oil
1 pinch salt
2 basil leaves, torn into small pieces
2 tablespoons unsalted butter
5 tablespoons grated Pecorino Romano cheese
3 tablespoons grated Parmigiano-Reggiano cheese

Steps:

  • Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
  • Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
  • Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
  • As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
  • Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
  • Serve with more grated cheese and fresh basil.

Nutrition Facts : Calories 1016.2 calories, Carbohydrate 62.5 g, Cholesterol 56.5 mg, Fat 78.1 g, Fiber 8.3 g, Protein 23.3 g, SaturatedFat 19.6 g, Sodium 479.3 mg, Sugar 11.9 g

SPAGHETTI WITH ZUCCHINI AND GARLIC



Spaghetti with Zucchini and Garlic image

Make and share this Spaghetti with Zucchini and Garlic recipe from Food.com.

Provided by Sharon123

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 small zucchini or 2 medium zucchini
1/4 cup extra virgin olive oil
4 cloves garlic, chopped
salt & freshly ground black pepper
1 lb spaghetti, cooked al dente or to taste
1/2 cup grated parmigiano or 1/2 cup romano cheese
salt and pepper

Steps:

  • Pile up 2 or 3 layers of paper towels on a work surface.
  • Working on the paper towels, shred zucchinis using a grater holding the zucchini at an angle.
  • Heat a large skillet over moderate heat.
  • Add extra-virgin olive oil to the pan Add chopped garlic to the oil.
  • When garlic starts sizzling in oil, add shredded zucchini.
  • Season zucchini with salt and pepper.
  • Saute shredded zucchini 7 to 10 minutes.
  • Add hot, drained pasta to the pan.
  • Toss spaghetti with zucchini and garlic oil.
  • Add a couple of handfuls of grated cheese to the pan.
  • Adjust seasoning and serve.

Nutrition Facts : Calories 556.8, Fat 15.4, SaturatedFat 2.2, Sodium 12.3, Carbohydrate 88, Fiber 4.3, Sugar 4.5, Protein 15.8

SUMMER SPAGHETTI WITH GARDEN FRESH ZUCCHINI



Summer Spaghetti with Garden Fresh Zucchini image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
8 ounces dried spaghetti
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 ear corn, shucked and kernels removed from cob
1 zucchini, sliced into 1/4-inch rounds
2 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
1 cup baby tomatoes, halved
1/4 cup walnuts, rough chopped
1/2 cup grated Parmesan
10 fresh basil leaves, torn

Steps:

  • Bring a large pot of water to a boil. Salt the water and add the spaghetti.
  • Heat the olive oil in a large straight-sided pan over medium-high heat. Add the corn, zucchini, garlic and red pepper flakes and saute, stirring occasionally, until the zucchini is tender but not browned, 4 to 6 minutes.
  • When the spaghetti is al dente, drain and add to the zucchini. Turn off the heat and toss lightly. Add the tomatoes, walnuts and half the Parmesan. Drizzle with olive oil and gently mix together. Garnish with basil and additional Parmesan. Divide the pasta among bowls and serve.

SPAGHETTI WITH ZUCCHINI



Spaghetti with Zucchini image

Spaghetti with zucchini recipe that is really amazing. This classical Sicilian pasta recipe is so easy to make, yet tastes delicious.

Provided by The Bella Vita

Categories     Recipes

Time 5m

Number Of Ingredients 8

2 Medium-sized zucchini
4 Garlic cloves
400g of Spaghetti
Chilli flakes
5 Basil leaves
Extra virgin olive oil
Parmesan cheese
Salt to taste

Steps:

  • Clean the zucchini by removing the ends. Wash them and cut them into rounds about half an inch thick.
  • In a high-sided frying pan put the extra virgin olive oil and add the garlic, let the oil and garlic flavor for about 2 minutes.
  • Then lightly salt the zucchini and fry them in extra-virgin olive oil.
  • Be careful not to brown them excessively: when they are cooked, place them in a bowl.
  • Boil the water to cook the pasta. In the meantime, peel the garlic (2), remove the soul and cut it into rounds.
  • Pour a drizzle of extra virgin olive oil in a pan and add the minced garlic, chili pepper and 2 basil leaves.
  • Fry them for a few minutes, then lower the heat to low and let them cook for a few minutes. Turn off the flame and let it rest.
  • When the water for the pasta is boiling, add the salt and pour in the spaghetti.
  • Drain them al dente and place them in the pan with the oil, garlic and chili pepper.
  • Add the fried zucchini kept aside and a handful of chopped fresh basil.
  • Add a cup of pasta water, and toss with parmesan cheese abd sauté over high heat for a few minutes.
  • Serve pasta with fried zucchini on hot table with grated parmesan cheese.

Nutrition Facts : Calories 347 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 16 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 670 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

ZUCCHINI-GARLIC PASTA



Zucchini-Garlic Pasta image

My Italian neighbor gave me the ingredients for this salad, but he didn't have the measurements written down. I experimented and came up with this recipe, which is a nice side dish with many meals. There are many garlic producers here in California, so I think this recipe represents our area well.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6-8 servings.

Number Of Ingredients 8

1 package (16 ounces) wagon wheel pasta or other specialty shape pasta
1/2 pound sliced bacon, diced
1 medium onion, chopped
4 to 6 garlic cloves, minced
2 to 3 medium zucchini (about 1-1/2 pounds), halved and sliced
1/2 teaspoon salt
3 tablespoons lemon juice
1/4 cup grated Romano or Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, 2 tablespoons of drippings. In same skillet, saute onion and garlic in reserved drippings for 3 minutes or until tender. Add the zucchini and salt; cook 6 minutes longer or until tender., Drain pasta and add to the zucchini mixture. Add lemon juice and bacon; toss. Transfer to a serving bowl or platter; sprinkle with cheese.

Nutrition Facts : Calories 293 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 354mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

Tips:

  • Use a good quality olive oil. This will make a big difference in the flavor of your dish.
  • Don't overcrowd the pan when cooking the zucchini. This will prevent it from cooking evenly.
  • Add the garlic at the end of cooking. This will prevent it from burning.
  • Season the spaghetti with salt and pepper to taste.
  • Serve the spaghetti with grated Parmesan cheese and a sprinkle of fresh parsley.

Conclusion:

This spaghetti with zucchini and garlic is a quick and easy weeknight meal that is packed with flavor. The zucchini is a great way to add some vegetables to your diet, and the garlic adds a delicious savory flavor. This dish is also very versatile, so you can add other ingredients to taste, such as red pepper flakes, chili flakes, or crumbled sausage.

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