Zucchini Pasta with Basil and Lemon


  • ¼ cup extra virgin olive oil
  • 1 shallot, diced
  • ½ tsp red chile flakes
  • 2 cloves of garlic, minced
  • 1½ lb zucchini, grated
  • ½ cup mascarpone
  • 1 lemon, zest and juice
  • ½ cup parmesan cheese plus additional for serving
  • Fresh torn basil
  • Flaky salt and black pepper


  1. Prep the zucchini. Trim the ends and using a box grater, grate the zucchinis into a dish closh. Squeeze out the excess moisture.
  2. Heat the olive oil in a large saute pan over medium heat. Add the shallot and cook for 2-3 minutes until translucent. Add the garlic and red chile flakes and cook for 30 seconds. Add the zucchini and 1/2 teaspoon salt and cook for 8-10 minutes until zucchini has cooked down and become jammy. Set aside.
  3. Bring a large pot of salted water to a boil and add the spaghetti.
  4. Once cooked, add the spaghetti to the pan along with the cream, lemon juice and zest. If needed add up to a half cup of pasta water and slowly add in the parmesan. Add the fresh basil.
  5. Serve with flaky salt, fresh cracked black pepper, the additional parmesan, and extra basil for garnish. Add a generous drizzle of extra virgin olive oil.

Caitlin's Notes:

A simple way to use up all of that zucchini is to incorporate it into a pasta. The technique of grating the zucchini allows it to cook down and become a delicious sauce. The addition of lemon and basil brighten the dish with the flavors of summer.

If you don't have mascarpone, you can use heavy whipping cream.


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