Zucchini Pasta with Provolone

When I think of summer evenings spent in the kitchen, one dish that always comes to mind is Zucchini Pasta with Provolone. It’s a light, fresh meal that perfectly captures the essence of the season. I can still recall the first time I made this dish; the vibrant colors of the zucchini and the creamy provolone cheese coming together was nothing short of a culinary revelation. The way the pasta melds with all the flavors just brings a smile to my face. Whether I’m cooking for friends or just enjoying a quiet night at home, this recipe never disappoints. It’s simple yet delicious, making it an ideal choice for those warm summer nights when the last thing you want is a heavy meal.

What I love about Zucchini Pasta with Provolone is how it embraces the spirit of summer vegetables. When you take a bite, you’re not just tasting the dish; you’re experiencing the season itself. There’s something magical about this recipe that makes it stand out in my collection. Perhaps it’s the way the olive oil enhances the zucchini or how the melted cheese brings everything together in a rich, creamy sauce. Whenever I share this dish, I always see smiles and hear compliments, and that makes it all worth it. Cooking is an act of love, and each time I prepare this recipe, I feel that love radiating in the kitchen.

Recipe Ingredients for Zucchini Pasta with Provolone

Every ingredient plays a vital role in the magic of Zucchini Pasta with Provolone. The philosophy behind these ingredients is simple yet effective; they come together to create a delightful medley of flavors and textures. The combination of fresh, seasonal zucchini with creamy provolone cheese and al dente pasta ensures that each bite is a celebration of summer.

• 1 pound spaghetti or fettuccine pasta – The base of the dish; choose your favorite pasta shape.
• 2 tablespoons olive oil – Adds richness and helps in sautéing the vegetables.
• 3 zucchini, cleaned and sliced in ¼ inch rounds – The star ingredient that adds freshness and texture.
• 2 garlic cloves, peeled and core removed – For that aromatic flavor boost.
• 2 tablespoons parmesan cheese, grated – Adds a salty and nutty flavor to the dish.
• 1½ cups smoked provolone cheese, grated with no lumps – The main cheese that melts beautifully into the sauce.
• Salt and Pepper – For seasoning, to enhance all the flavors.
• Basil leaves, (optional) – A fresh herb that adds a pop of color and additional flavor.

Recipe Steps for Zucchini Pasta with Provolone

Cooking Zucchini Pasta with Provolone is a straightforward process that anyone can master. Let’s dive into the steps that will guide you to a perfect plate of pasta. Remember, the key is to enjoy the process as much as the end result!

1. Start by heating a large skillet over medium-high heat. Pour in the olive oil and add the garlic cloves. Allow the oil to warm but not smoke; you want to infuse the oil without burning the garlic. Keep an eye on it!
2. Once the garlic turns golden, remove it immediately from the skillet and discard it. This step ensures that you get the flavor without any bitterness.
3. Now, it’s time to add the sliced zucchini to the skillet. Cook them until golden brown, turning them often. This should take about 5 to 7 minutes. You want them to be tender yet slightly crisp.
4. While the zucchini is cooking, bring a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook according to the package instructions, but remember to remove them 2 minutes before they reach al dente.
5. Once the pasta is ready, reserve a cup of the cooking water, then drain the pasta. Add it directly to the skillet with the zucchini using kitchen tongs, letting the flavors mingle.
6. Next, add both the grated parmesan cheese and smoked provolone cheese to the skillet. Pour in a little of the reserved cooking water to help melt the cheese. Stir everything together until it’s creamy and well combined.
7. Continue to stir until the cheese is fully melted and the pasta is coated in that delicious cheese sauce. If it gets too thick, simply add more cooking water to keep it moist.
8. Season with salt and pepper to taste. I like to add a couple of rounds of black pepper for that extra kick!
9. Finally, serve hot, garnished with fresh basil leaves if desired. This dish is best enjoyed immediately while the cheese is still gooey and warm.

Recipe Variations about Zucchini Pasta with Provolone

There are countless ways to enjoy Zucchini Pasta with Provolone. This dish invites creativity, allowing you to experiment with different ingredients and flavors. Here are some tips to elevate your cooking experience!

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of water to rehydrate the pasta.
• Freezing: You can freeze the dish, but it’s best to undercook the pasta slightly before freezing. Thaw in the fridge overnight before heating.
• Pairing: This dish pairs beautifully with a light salad or grilled vegetables for a complete meal.
• Add proteins: Feel free to add grilled chicken or shrimp for an extra protein boost to your meal.
• Herb variations: Try using different herbs like thyme or parsley for a unique twist on flavor.
• Cheese alternatives: Explore different cheeses such as goat cheese or ricotta for a different taste profile.

What to Pair With Zucchini Pasta with Provolone

When it comes to serving Zucchini Pasta with Provolone, you have a wealth of options to consider. This versatile dish pairs wonderfully with a variety of accompaniments that can elevate your dining experience.

• Simple Green Salad: A fresh green salad with a light vinaigrette is a perfect side. It adds crunch and balances the richness of the pasta.
• Grilled Vegetables: Seasonal grilled vegetables like bell peppers, asparagus, and eggplant complement the flavors beautifully.
• Garlic Bread: Serve with warm garlic bread for a comforting touch. The bread is perfect for soaking up any leftover cheese sauce.
• Perfect for Lunch or Dinner: Enjoy this dish any time of the day. It’s light enough for lunch but satisfying enough for dinner.
• Picnic Favorite: This dish is also great for picnics or potlucks. It’s easy to transport and can be served warm or at room temperature.
• Seasonal Pairings: In summer, pair it with a chilled white wine spritzer or a refreshing lemonade for a delightful meal.

FAQ

Conclusion

Zucchini Pasta with Provolone is truly a delightful dish that perfectly embodies the essence of summer cooking. Its fresh ingredients and creamy texture make it a go-to recipe for quick meals when the temperatures rise. I encourage you to try making this dish, whether for a family dinner or a gathering with friends. It’s simple, delicious, and sure to impress anyone at the table.

Zucchini Pasta with Provolone

Craving something light yet satisfying? Zucchini Pasta with Provolone is your answer! This easy weeknight dinner features fresh zucchini, creamy provolone, and al dente pasta that come together in a delicious symphony of flavors. Perfect for summer evenings, treat yourself to a dish that feels like a warm hug from the kitchen.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound spaghetti or fettuccine pasta
• 2 tablespoons olive oil
• 3 zucchini, cleaned and sliced in ¼ inch rounds
• 2 garlic cloves, peeled and core removed
• 2 tablespoons parmesan cheese, grated
• 1½ cups smoked provolone cheese, grated with no lumps
• Salt and Pepper
• Basil leaves, (optional)

Equipment

• Grater
• Skillet
• Peeler
• Wooden Spoon
• Chef's Knife

Method

 

1. Start by heating a large skillet over medium-high heat. Pour in the olive oil and add the garlic cloves. Allow the oil to warm but not smoke; you want to infuse the oil without burning the garlic. Keep an eye on it!
2. Once the garlic turns golden, remove it immediately from the skillet and discard it. This step ensures that you get the flavor without any bitterness.
3. Now, it’s time to add the sliced zucchini to the skillet. Cook them until golden brown, turning them often. This should take about 5 to 7 minutes. You want them to be tender yet slightly crisp.
4. While the zucchini is cooking, bring a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook according to the package instructions, but remember to remove them 2 minutes before they reach al dente.
5. Once the pasta is ready, reserve a cup of the cooking water, then drain the pasta. Add it directly to the skillet with the zucchini using kitchen tongs, letting the flavors mingle.
6. Next, add both the grated parmesan cheese and smoked provolone cheese to the skillet. Pour in a little of the reserved cooking water to help melt the cheese. Stir everything together until it’s creamy and well combined.
7. Continue to stir until the cheese is fully melted and the pasta is coated in that delicious cheese sauce. If it gets too thick, simply add more cooking water to keep it moist.
8. Season with salt and pepper to taste. I like to add a couple of rounds of black pepper for that extra kick!
9. Finally, serve hot, garnished with fresh basil leaves if desired. This dish is best enjoyed immediately while the cheese is still gooey and warm.

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of water to rehydrate the pasta.
• Freezing: You can freeze the dish, but it’s best to undercook the pasta slightly before freezing. Thaw in the fridge overnight before heating.
• Pairing: This dish pairs beautifully with a light salad or grilled vegetables for a complete meal.
• Add proteins: Feel free to add grilled chicken or shrimp for an extra protein boost to your meal.
• Herb variations: Try using different herbs like thyme or parsley for a unique twist on flavor.
• Cheese alternatives: Explore different cheeses such as goat cheese or ricotta for a different taste profile.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.