Pasta con Zucchine is not pasta with a few green slices scattered on top. The point is to cook the zucchini long enough that it softens into the sauce, then tighten it with starchy pasta water until it clings to the spaghetti.
We keep the method simple: garlic, olive oil, zucchini, basil, and a small amount of grated aged cheese. It is a summer pasta that tastes light because the vegetable does the work.
Set servings and units first. You can change them anytime.
Salt the sliced zucchini lightly and let it stand 10 minutes while the pasta water comes to a boil.
Warm the olive oil and garlic in a large skillet over medium heat. Add the zucchini and cook 10 to 12 minutes, stirring often, until soft and lightly browned at the edges.
Cook the spaghetti 8 minutes. Reserve 1 cup pasta water, then drain.
Add the spaghetti to the zucchini with 1/2 cup pasta water. Toss over medium heat for 1 minute until the zucchini coats the pasta.
Turn off the heat. Add the cheese, basil, and black pepper, tossing with more pasta water as needed until glossy. Remove the garlic before serving.
You made Pasta con Zucchine. Time to eat.
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If the zucchini looks dry before the pasta is ready, add a spoonful of pasta water and keep cooking. The soft texture is what makes the sauce.
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