Zucchini Aglio Olio Recipe
zucchini spaghetti / tomato / lemon / shallots / garlic / vino / butter / evoo / chili flake / pecorino
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Ingredients
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Pasta
Method
Preparation
- 1
Prepare the Zucchini
Using a spiralizer or a vegetable peeler, create zucchini noodles (spaghetti). Set aside.
- 2
Chop and Dice
Dice the tomatoes, shallots, and mince the garlic cloves.
Cooking
- 3
Sauté Shallots and Garlic
In a large skillet, heat the extra virgin olive oil over medium heat. Add the diced shallots and sauté for about 2-3 minutes until they become translucent. Then, add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
- 4
Add Tomatoes
Add the diced tomatoes to the skillet and cook for 3-4 minutes until they soften and release their juices.
- 5
Deglaze with Wine
Pour in the white wine and allow it to simmer for about 2-3 minutes to reduce slightly.
- 6
Add Zucchini Noodles
Add the zucchini noodles to the skillet, tossing gently to coat them in the sauce. Cook for an additional 2-3 minutes until the noodles are tender but still al dente.
- 7
Finish with Butter and Seasoning
Stir in the butter, chili flakes, lemon juice, salt, and black pepper. Mix well until the butter is melted and everything is combined.
- 8
Serve
Plate the Zucchini Aglio Olio and sprinkle with grated Pecorino cheese on top before serving.
