Summer Zucchini Spaghetti


Prep time 30mins
Cook time 30mins
Serves or Makes: 4-6


  • 1 pound zucchini (about 3 medium), very thinly sliced into rounds
  • Kosher salt
  • 1/ 2 cup Colavita Premium Italian Extra-Virgin Olive Oil, plus more if needed
  • 2 garlic cloves, thinly sliced
  • 1 (16 ounce package) Colavita Spaghettini Pasta
  • 3/ 4 cup (about 3 ounces) grated Parmesan cheese, plus more for serving
  • 1 cup torn basil leaves, plus more for serving
  • Freshly ground black pepper
  • Lemon wedges, for serving


  • Step 1

    Spread zucchini on a thin towel or paper towel and pat dry.

  • Step 2

    Bring a large pot of salted water to a boil.

  • Step 3

    Heat olive oil in a large skillet over medium heat. Add garlic, stirring for about 1 minute until fragrant and lightly browned, remove and set aside.

  • Step 4

    Increase heat to medium-high. Working in about 4 batches, add zucchini slices to garlic-infused oil, cooking until light brown in color, stirring and flipping occasionally, about 3-4 minutes total. Drain zucchini on a thin towel or paper towel. Sprinkle lightly with salt. Add more olive oil to skillet if needed. Reserve a handful of fried zucchini for serving.

  • Step 5

    Cook pasta until just al dente, about 7 minutes. Drain pasta, reserving about 2 cups pasta water. Add pasta to skillet with garlic-infused oil. Stirring continuously, add reserved fried garlic, remaining zucchini (save some for garnish), basil, cheese and enough pasta water to create a creamy sauce (I used about 1 cup).

  • Step 6

    Top pasta with reserved zucchini, a sprinkle of cheese, basil and lots of black pepper. Serve with lemon wedges for squeezing on top.