Spaghetti With Zucchini Sauce*
A vibrant and comforting pasta dish featuring al dente spaghetti coated in a creamy ricotta and buttery sauce, topped with golden zucchini slices. Perfect for a quick weeknight dinner or a light, flavorful lunch, it combines fresh vegetables with rich cheese for a satisfying meal.
Ingredients
Instructions
- Wash the zucchini without peeling.
- Trim the ends and slice the zucchini lengthwise into quarters, then into 1/2-inch slices.
- Heat 4 tablespoons of olive oil and 2 tablespoons of margarine or butter in a skillet.
- Add the garlic clove and zucchini slices to the skillet.
- Cook until the zucchini is golden brown, then drain on paper towels.
- Discard the garlic, then season the zucchini with salt and pepper.
- Boil the spaghetti until al dente and drain.
- In a warmed serving bowl, combine the cooked spaghetti with remaining 2 tablespoons of margarine, ricotta cheese, and a generous amount of grated Parmesan cheese.
- Toss well to combine.
- Serve the pasta topped with the sautéed zucchini slices.
Tips & Substitutions
For a richer flavor, consider adding a pinch of red pepper flakes when sautéing the zucchini. If you're out of ricotta, cream cheese works as a great substitute. You can also swap spaghetti for whole wheat or gluten-free pasta, depending on your dietary needs. Don't forget to reserve some pasta water to adjust the sauce consistency if needed.
Serving Suggestions
Serve this dish with a side of Garlic Toast For Pasta Dishes for an enjoyable meal. A fresh green salad dressed with lemon vinaigrette complements the flavors beautifully. For a heartier option, pair it with a protein like grilled chicken or shrimp. This dish is also a delightful addition to any Italian recipes spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or olive oil to the pasta and warm it in a skillet over low heat, stirring occasionally until heated through. This will help keep the pasta from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Spaghetti With Zucchini Sauce* contains roughly 1018 calories, with 14g protein, 31g carbohydrates, and 95g fat. It is an excellent source of protein (27% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1412mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Absolutely! Feel free to add vegetables like bell peppers, mushrooms, or spinach for extra flavor and nutrition. Just make sure to adjust the cooking time so they remain tender yet crisp.
How can I make this dish vegan?
To make this spaghetti dish vegan, substitute the margarine with a plant-based alternative and use a vegan ricotta or omit it entirely. Nutritional yeast can also be sprinkled on top for a cheesy flavor without the dairy.
What can I do if the zucchini is too watery?
If your zucchini releases too much water during cooking, you can drain it briefly on paper towels after sautéing. Alternatively, try salting the zucchini slices before cooking to draw out excess moisture, then rinse and dry them before adding to the skillet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).