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Creamy Zucchini & Pecorino Spaghetti with Thyme & Lemon Zest

Spaghetti & Linguine, Seasonal Vegetables, Quick Weeknight Dinners, Italian Classics, Vegetarian Pastas

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Creamy Zucchini & Pecorino Spaghetti with Thyme & Lemon Zest

Spaghetti & Linguine, Seasonal Vegetables, Quick Weeknight Dinners, Italian Classics, Vegetarian Pastas

PREP time 10 min
cook time 12 min
TOTAL time 22 min
Yield 2 Servings
Difficulty Easy

Ingredients

  • Pasta & Base: 1 cup dry pasta (spaghetti or linguine), 1 medium zucchini (green and/or yellow, thinly sliced or grated), 1 clove garlic (minced), 1 tbsp butter, 1 tbsp extra virgin olive oil, ½ cup reserved starchy pasta cooking water

  • Cheeses & Seasonings: 50g Pecorino Romano cheese (finely grated), 20g Italian Parmesan cheese (finely grated), ½ tsp fresh or dried thyme leaves, Maldon sea salt, freshly cracked black pepper

  • Optional Finishers: Fresh lemon or lime juice, fresh lemon zest

Method

  1. 01

    Boil Pasta:Save starchy pasta water. Cook spaghetti in a pot of generously salted boiling water until al dente. Reserve ½ cup of the starchy pasta cooking water before draining.
  2. 02

    Sauté Zucchini & Garlic:Medium heat. Melt 1 tbsp butter with 1 tbsp olive oil in a wide skillet over medium heat. Add minced garlic and thinly sliced zucchini. Sauté lightly for 3–4 minutes until tender and fragrant without losing color.
  3. 03

    Emulsify Sauce: Pour reserved pasta water into the skillet. Add grated Pecorino Romano, Parmesan, thyme leaves, Maldon sea salt, and black pepper. Stir rapidly to form a silky, glossy emulsion.
  4. 04

    Toss & Finish: Add cooked pasta directly to the skillet. Toss vigorously to coat every strand. Squeeze fresh lemon juice over top, garnish with additional grated Pecorino and lemon zest, and serve hot.

Step by step

Clear process images displayed in the same order as the method.

Save starchy pasta water. Cook spaghetti in a pot of generously salted boiling water until al dente. Reserve ½ cup of the starchy pasta cooking water before draining. 1
Boil Pasta:

Save starchy pasta water. Cook spaghetti in a pot of generously salted boiling water until al dente. Reserve ½ cup of the starchy pasta cooking water before draining.

Medium heat. Melt 1 tbsp butter with 1 tbsp olive oil in a wide skillet over medium heat. Add minced garlic and thinly sliced zucchini. Sauté lightly for 3–4 minutes until tender and fragrant without losing color. 2
Sauté Zucchini & Garlic:

Medium heat. Melt 1 tbsp butter with 1 tbsp olive oil in a wide skillet over medium heat. Add minced garlic and thinly sliced zucchini. Sauté lightly for 3–4 minutes until tender and fragrant without losing color.

Pour reserved pasta water into the skillet. Add grated Pecorino Romano, Parmesan, thyme leaves, Maldon sea salt, and black pepper. Stir rapidly to form a silky, glossy emulsion. 3
Emulsify Sauce:

Pour reserved pasta water into the skillet. Add grated Pecorino Romano, Parmesan, thyme leaves, Maldon sea salt, and black pepper. Stir rapidly to form a silky, glossy emulsion.

Add cooked pasta directly to the skillet. Toss vigorously to coat every strand. Squeeze fresh lemon juice over top, garnish with additional grated Pecorino and lemon zest, and serve hot. 4
Toss & Finish:

Add cooked pasta directly to the skillet. Toss vigorously to coat every strand. Squeeze fresh lemon juice over top, garnish with additional grated Pecorino and lemon zest, and serve hot.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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