Stanley Tucci Zucchini Pasta
Discover the viral Stanley Tucci Zucchini Pasta recipe, a delightful Italian dish perfect for home cooks. Learn how to make this trending pasta today!
Equipment
- 1 Large skillet for sauteing zucchini
- 1 Large pot for boiling pasta
- 1 Colander for draining pasta
Ingredients
Main Ingredients
- 3 medium zucchini sliced into rounds
- 12 oz spaghetti or pasta of choice
- 2 tbsp extra virgin olive oil
- 3 cloves garlic minced
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Optional Additions
- 1/2 cup cherry tomatoes halved
- 1/4 cup pine nuts toasted
- Fresh basil leaves for garnish
Instructions
Preparation
- Wash and dry the zucchini. Slice into thin rounds and season with salt. Let sit for a few minutes.
- Heat olive oil in a large skillet over medium heat. Add zucchini and sauté until tender and lightly caramelized, about 5 to 7 minutes.
- Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions. Reserve 1 cup of pasta water and drain the pasta.
- Add minced garlic to the skillet with zucchini and cook for 1-2 minutes. Add the cooked pasta to the skillet, tossing to combine.
- Gradually add reserved pasta water to the skillet, stirring until a sauce forms and coats the pasta.
- Stir in Parmesan cheese until melted. Garnish with fresh basil and additional Parmesan if desired.
Serving
- Serve immediately with a drizzle of olive oil and a sprinkle of toasted pine nuts for added texture.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet for best results.
Notes
Pro Tips: Use fresh zucchini for the best results. Ingredient Substitutions: Try yellow squash instead of zucchini. How to Serve: Pair with a crisp salad. Storage & Freshness: Keep in an airtight container for up to 3 days. Make-Ahead Tips: You can prepare the zucchini in advance and store it in the fridge until needed.