Amalfi Zucchini Pasta Recipe

If there’s a pasta dish that instantly transports me to sunlit coastal terraces and leisurely lunches, it’s Amalfi Zucchini Pasta. Silky spaghetti gets tossed with perfectly golden zucchini, creamy cheese, and a little fresh basil — each forkful tastes like an Italian summer holiday. Simple, honest ingredients come together for magic in a bowl. Trust me, you’ll want to make this again and again!

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Ingredients You’ll Need

Here’s what you’ll need for your own Amalfi Zucchini Pasta journey. Every simple ingredient plays a starring role, so opt for the best you can find — each brings either vibrant freshness, creamy comfort, or that irresistible golden crunch.

• Zucchini (about 2 1/2 pounds): Look for medium-sized zucchini that feel firm and glossy; these fry up beautifully golden and sweet.
• Neutral Oil (such as canola): Used for frying — it allows the zucchini’s flavor to shine without adding any distracting taste.
• Olive Oil: This Italian favorite gets used twice — once for frying, and again for finishing — to bring richness and that signature Mediterranean aroma.
• Kosher Salt: Essential for seasoning both the water and the zucchini; good salt really brightens the vegetables and pasta.
• Dried Spaghetti: Classic and sturdy, spaghetti is the perfect vessel for catching every bit of the creamy zucchini sauce.
• Fresh Garlic: Minced or grated – a little goes a long way to add depth without overpowering the delicate zucchini.
• Caciocavallo or Pecorino Romano: These bold, gratable cheeses deliver a salty, creamy punch and help the sauce emulsify like a dream.
• Freshly Ground Black Pepper: Right at the end, pepper lends a sneaky heat and rounds out the flavors.
• Fresh Basil Leaves: Little leaves on top add a burst of color and a hit of garden-fresh fragrance.

Variations

One of my favorite things about Amalfi Zucchini Pasta is how endlessly you can riff on it. Whether you’re working with what’s in the fridge, feeding a crowd, or making it gluten-free, this recipe is as flexible as you need.

• Gluten-Free Friendly: Swap in your favorite gluten-free spaghetti — the sauce clings just as beautifully to alternative pastas.
• Cheese Options: Can’t find caciocavallo or prefer a different zing? Parmesan or Grana Padano make lovely substitutes for a different nuance.
• Vegan Twist: Use a vegan parmesan-style cheese and skip the dairy for a still-delicious, plant-based version.
• Add a Protein: For more heartiness, try tossing in sautéed shrimp or grilled chicken just before serving.

How to Make Amalfi Zucchini Pasta

Step 1: Fry the Zucchini to Golden Perfection

Start by heating a blend of neutral oil and olive oil in a large Dutch oven or heavy pot, aiming for about an inch of oil depth at 350°F. Carefully fry the zucchini rounds in three batches, stirring so they don’t stick together or to the pot — you’ll see them transform into soft, golden coins, about 6 to 8 minutes per batch. Once done, drain them on paper towels and sprinkle with a little salt. These little flavor bombs are the soul of your Amalfi Zucchini Pasta!

Step 2: Cook the Spaghetti Just Shy of Al Dente

Bring a big pot of salted water to a rolling boil. Add the dried spaghetti and cook until it’s softened on the outside but still firm inside — about 3 minutes less than the package directs. Reserve a generous two cups of that starchy pasta water before draining; you’ll need this liquid gold to create your luscious sauce.

Step 3: Make the Zucchini Sauce

In a large skillet, heat the remaining olive oil over medium. Add your garlic, stirring until it’s fragrant but not browning — about a minute. Stir in half the fried zucchini and mash it gently with a wooden spoon, letting it melt into a savory paste with the garlic. This is where the aroma gets impossibly tempting!

Step 4: Toss the Pasta and Finish the Dish

Add your par-cooked spaghetti, a cup and a quarter of reserved pasta water, and the remaining salt right into the skillet. Stir vigorously — you want the zucchini, starchy water, and oil to emulsify into a creamy sauce as the pasta finishes cooking (about 3–5 minutes). If the sauce gets too thick, just loosen it with extra pasta water a little at a time. Off the heat, scatter in your grated cheese and stir rapidly until glossy and saucy. Taste, season with salt and pepper, and you’re almost there!

Step 5: Garnish and Serve

To finish your Amalfi Zucchini Pasta, transfer it all to a large serving bowl. Top with the reserved fried zucchini rounds and a flurry of small basil leaves. Each bite delivers layers of flavor, from toasty zucchini to salty cheese and the fresh pop of basil. That’s the taste of the Amalfi coast, right at your table.

How to Serve Amalfi Zucchini Pasta

Garnishes

A sprinkle of extra grated cheese and a handful of whole fresh basil leaves make a gorgeous, fragrant finishing touch. I love scattering a few extra golden zucchini rounds over the top, which brings irresistible color and crunch to each portion.

Side Dishes

Serve your Amalfi Zucchini Pasta with a crisp, lemony arugula salad or some crusty ciabatta to mop up every last bit of sauce. A chilled glass of white wine (or sparkling water with a twist of lemon) completes the meal and highlights the summery flavors.

Creative Ways to Present

Try twirling the spaghetti into nests using tongs and plating each serving with zucchini and basil scattered artfully on top. For a fresh twist at a potluck, serve in a large shallow platter so everyone can admire those golden zucchini coins and verdant basil leaves.

Make Ahead and Storage

Storing Leftovers

Leftover Amalfi Zucchini Pasta can be kept in an airtight container in the fridge for up to five days. The flavors actually become even more pronounced overnight, making tomorrow’s lunch absolutely crave-worthy!

Freezing

While you can technically freeze leftovers, this dish is at its best fresh or from refrigerated storage. The zucchini and sauce texture may change after freezing, but if you must, freeze in a tight container for up to one month. Thaw overnight in the fridge and reheat gently before serving.

Reheating

For reheating, pop your pasta in a skillet over medium-low heat and splash in a bit of water to loosen the sauce if needed. Stir until warmed through, and finish with a fresh grating of cheese and a few basil leaves to wake up the flavors.

FAQs

Final Thoughts

I hope you fall every bit as in love with Amalfi Zucchini Pasta as I have — it’s sunshine in a bowl, no plane ticket required. If you try it, let me know how your kitchen trip to the Amalfi coast turns out. Buon appetito, friends!

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