Instructions
Step 1: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
Step 2: Reserve 1/4 cup of pasta water, then drain the pasta.
Step 3: Heat olive oil in a large skillet over medium heat.
Step 4: Add the sliced zucchini and cook for 5 to 7 minutes until golden brown and tender.
Step 5: Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
Step 6: Add the cooked pasta to the skillet and toss with the zucchini mixture.
Step 7: Sprinkle in the Parmesan cheese and add reserved pasta water as needed to create a light creamy coating.
Step 8: Season with salt and black pepper to taste.
Step 9: Garnish with fresh basil leaves and extra Parmesan cheese before serving.
Storage and Reheating Tips
Store leftover Garlic Parmesan Zucchini Pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of water or olive oil to loosen the pasta.
This pasta is best enjoyed fresh for the best texture and flavor.
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