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Spicy Zucchini Butter Spaghetti - The Delightful Cook


1 large or 2 medium sized zucchinis', grated and strained in a cheese cloth/clean tea towel to remove excess moisture

300g spaghetti pasta, cooked

1 cup of grated parmesan cheese

1 shallot, finely sliced

3 garlic cloves, minced

60g unsalted butter,

1 tsp red pepper flakes

1 tbsp. grated lemon rind

2 tbsp. olive oil

Handful of basil leaves, finely sliced (optional)

Salt & pepper


Bring a pot of salted water to the boil and cook spaghetti until al dente. Reserve 1 cup of pasta water just before draining.

Grate zucchini and place into a cheese cloth or clean tea towel to drain as much excess liquid.

Head olive oil in a large saucepan over medium to low heat. Add garlic, lemon rind, chilli flakes and butter, cooking for 1-2 minutes until fragrant, making sure the butter hsa completely melted. Add in zucchini and stir well, cooking for 2-3 minutes until zucchini has turned soft. Season well with a little salt and pepper.

Add cooked spaghetti to zucchini sauce, along with reserved pasta water, cooking for a further minute to combine all the flavours together. Turn off the heat and add, grated parmesan cheese and sliced basil leaves (optional) for more seasoning. Give the pasta a generous toss, making sure the pasta is completely coated.

Serve on a plate with more fresh lemon rind, chilli flakes, extra parmesan cheese with a drizzle of homemade basil oil.

Buon Appetito!

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