Zucchini Pasta

Make Zucchini Pasta in 25 minutes: spiralize zucchini and toss with a lemony cherry tomato butter sauce and Parmesan.

Ingredients

• 2 pounds zucchini (about 4 medium)
• 1/4 cup freshly squeezed lemon juice (about 1 medium lemon)
• 2 teaspoons cornstarch
• 2 tablespoons unsalted butter
• 1 small shallot (finely chopped)
• 3 cloves minced garlic
• 1 pint cherry tomatoes (halved)
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese (plus additional for serving)
• 1/2 cup packed fresh basil leaves (roughly chopped)
• Kosher salt
• Ground black pepper

Instructions

Step 1: Spiralize the zucchini

Spiralize the zucchinis into long, thin, spaghetti-like ribbons and set them aside to drain briefly — you want long, mostly intact strands that will hold a light toss. Treat them gently as you coil them into a loose nest or pile so they don’t break; a neat pile on a plate or shallow bowl keeps them ready to add later.

Step 2: Whisk the lemon and cornstarch

In a small bowl or liquid measuring cup whisk together the freshly squeezed lemon juice and cornstarch until the mixture is smooth and slightly opalescent. This slurry will thicken the butter-tomato juices into a glossy coating, so keep it nearby and ready to pour when the tomatoes have softened.

Step 3: Sauté the shallot in butter

Melt the unsalted butter in a wide sauté pan until foamy, then add the finely chopped shallot and cook gently until soft and translucent. The shallots should soften and turn pale gold — this sweet, buttery base is the flavor anchor for the sauce.

Step 4: Build aromatics with garlic

Add the minced garlic to the softened shallot and cook just until very fragrant, only a few breaths so the garlic becomes aromatic without browning. This step blossoms the foundation with a bright savory note.

Step 5: Cook the cherry tomatoes

Add the halved cherry tomatoes and stir to coat in the butter and shallot. Let them cook briefly until they begin to soften and some skins wrinkle or split, releasing bright red juices into the pan; this is when the tomato sweetness starts to concentrate.

Step 6: Simmer with lemon slurry and red pepper

Stir in the lemon-cornstarch mixture and the red pepper flakes and let everything simmer together until the sauce visibly thickens and becomes glossy, about a minute. The tomatoes should be glistening and the sauce slightly syrupy, clinging to the fruit and pooling in the pan.

Step 7: Toss the zucchini noodles and add Parmesan

Add the spiralized zucchini to the warm sauce and toss with tongs, breaking apart any clumps and coating the ribbons evenly; at first the mixture will seem dry. Sprinkle in the grated Parmesan and continue to toss and cook gently — as the zucchini releases its liquid the cheese and tomato-butter mix emulsify into a light, clingy sauce. Cook until the zucchini is al dente, tender but with a little bite.

Step 8: Season, finish with basil, and serve

Finish with a generous pinch of kosher salt and several grinds of black pepper, then toss through the roughly chopped basil. Taste and adjust seasoning as desired, transfer to a serving plate, and top with extra Parmesan before serving.

Notes

• Press spiralized zucchini briefly to remove excess moisture before cooking to prevent a watery sauce.
• Use fresh lemon juice and freshly grated Parmesan for the brightest flavor.
• No spiralizer? Use a julienne peeler, mandoline, or a regular vegetable peeler to make ribbons.
• Reheat gently in a wide skillet with a splash of broth and a knob of butter to revive the sauce.
• Add protein like shrimp, grilled chicken, or white beans to make the dish more filling.