Description
This traditional Spaghetti con Zucchine is a comforting Italian pasta dish made with tender zucchini, sweet tomatoes, melted mozzarella, and freshly grated Parmigiano Reggiano. It’s wholesome, cheesy, and full of summer flavor.
Ingredients
Scale
- 5 tablespoons olive oil
- 2 cloves garlic, smashed or sliced
- 2 small onions or shallots, finely chopped
- 3 fresh sage leaves
- 2 stalks celery, finely diced
- 5 plum tomatoes, peeled, seeded, and chopped
- 4 cups zucchini, sliced or diced
- 1 pound spaghetti
- 8 ounces mozzarella cheese, diced or mini balls
- ⅔ cup Parmigiano Reggiano cheese, grated
- ⅛ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add garlic, onions or shallots, sage, and celery. Sauté until softened and fragrant, about 5 minutes.
- Stir in chopped tomatoes and cook for 5–7 minutes, until they break down into a sauce.
- Add zucchini to the skillet and cook for 7–8 minutes, until tender. Season with salt and pepper.
- Add the drained pasta to the zucchini mixture and toss gently, adding reserved pasta water as needed to loosen the sauce.
- Stir in mozzarella and half the Parmigiano Reggiano. Toss until cheese melts slightly.
- Serve topped with remaining Parmigiano and a crack of black pepper.
Notes
- Salt zucchini before cooking to draw out moisture and enhance flavor.
- Use high-quality olive oil and DOP Parmigiano for the best taste.
- Add mozzarella at the end to keep it soft and melty, not rubbery.
- Reserve pasta water—it helps make the sauce creamy and cohesive.
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 6g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 25mg