One of Bobby Flay’s special, practically no-recipe-needed-at-all dishes takes advantage of late-season zucchini, a veggie you might often forget about in your crisper drawer. The mild squash becomes nutty, soft, and fragrant when given the attention it deserves. (A lot of garlic, butter, and Parmesan cheese doesn’t hurt either.) Pair it with whatever pasta you have on hand, and lots of fresh basil, for a weeknight dinner that takes less than 20 minutes and will soon become part of your regular rotation.
Watch Bobby make this delicious dish in minutes:Print
- 1 pound pasta (we used Garofalo Mezze Maniche Rigate)
- Kosher salt
- Freshly ground black pepper
- 1/4 cup canola oil
- 2 small zucchini, scrubbed, halved lengthwise, and thinly sliced crosswise
- 2 tablespoons olive oil, plus more for drizzling
- 3 cloves garlic, crushed into a paste
- 4 tablespoons unsalted butter, cut into pieces
- 1/2 cup Parmigiano Reggiano cheese, grated, plus more for serving
- 10 fresh basil leaves, tightly rolled and thinly sliced, plus more for garnish
- Bring a large pot of water to a boil. Add pasta and 2 tablespoons of salt. Cook until al dente, about 9 minutes. Reserve 1 cup of pasta water and set aside. Drain the pasta.
- Meanwhile, heat canola oil in a large sauté pan over medium heat until the oil shimmers. Add the zucchini, season with salt and pepper, and cook until lightly golden brown and crispy. Remove to a plate lined with paper towels and set aside.
- Add olive oil to the pan, then immediately add garlic and cook for 1 minute. (Do not let the garlic overcook or achieve any color). Add the zucchini, ½ cup of pasta water, and butter, and cook until a sauce forms. Add the pasta and toss to coat, adding more pasta water to thin the sauce if needed.
- Season with salt and pepper, add cheese, and stir. Continue to cook until combined, then fold in the basil.
- Transfer to bowls. Drizzle more olive oil over pasta and sprinkle additional cheese andfreshly-torn basil over top. Serve and enjoy!