Sautéed Zucchini Butter Pasta with Garlic and Parmesan
Tender slices of zucchini are sautéed in butter with garlic, then tossed with pasta and Parmesan for a simple, rich dinner. This italian-inspired pasta ready in about 25 minutes pairs spaghetti, medium (about 12 oz) zucchini, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 2 medium (about 12 oz) zucchini
- 4 tbsp unsalted butter
- 4 minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp olive oil
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, wash 2 medium zucchinis and slice into 1/4-inch thick half-moons. Heat 4 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant, careful not to brown the garlic.
- Step 3: Add zucchini slices to the skillet with 1 tsp salt and 1/2 tsp black pepper, cooking for 5-6 minutes, stirring occasionally, until zucchini is tender and edges begin to brown.
- Step 4: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water and 1/2 cup freshly grated Parmesan. Toss everything vigorously for 1 minute until the cheese melts and coats the pasta, the sauce thickening slightly.
- Step 5: Adjust seasoning with more salt or pepper if needed, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Zucchini Butter Pasta with Garlic and Parmesan take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Zucchini Butter Pasta with Garlic and Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Sautéed Zucchini Butter Pasta with Garlic and Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Zucchini Butter Pasta with Garlic and Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Zucchini Butter Pasta with Garlic and Parmesan?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
