Ingredients:

  • 2 tbsp Extra virgin olive oil
  • 1 large Yellow onion, finely diced
  • 3 cloves Garlic, smashed and minced
  • 1 tsp Red pepper flakes
  • 0.5 cup Dry white wine
  • 4 medium Zucchini (approx. 2 lbs), grated
  • 0.5 cup Water
  • 1 vegetable Bouillon cube
  • 0.5 tsp Salt
  • 0.25 tsp Cracked black pepper
  • 6 oz Spaghetti or Rigatoni dry pasta
  • 0.5 cup Freshly grated Parmesan cheese
  • 1 tbsp Fresh lemon juice
  • 0.25 cup Fresh basil or parsley, torn

Instructions:

  1. Heat the extra virgin olive oil in a large deep skillet or Dutch oven over medium heat. Add the diced yellow onion and sauté for approximately 8 minutes until translucent and lightly caramelized.
  2. Add the minced garlic and red pepper flakes to the pan. Stir for 60 seconds until fragrant.
  3. Pour in the white wine to deglaze the pan, scraping the bottom with a wooden spoon.
  4. Incorporate the grated zucchini, water, and the bouillon cube. Cover the pan and reduce heat to low.
  5. Simmer for 40 minutes, stirring every 10 minutes, until the zucchini collapses into a thick, jam-like consistency.
  6. Add the dry pasta and 1/2 cup of water.
  7. Cover and simmer, adding additional water 1/4 cup at a time as needed, stirring frequently until the pasta is al dente and the sauce is glossy.
  8. Remove from heat. Vigorously stir in the Parmesan cheese and lemon juice to create the emulsion. Fold in fresh herbs and serve immediately.