this pasta was delicious! I used non-fat milk and about 6oz of pasta to serve 2, keeping the rest of the recipe the same. Yummy! I want to make it again tonight.
09/15/20
This was delicious and pretty easy to make even after a long day at work. The non-vegetable lovers In my family loved it and I had to hold back from thirds. Don’t have a food processor so appreciated the use of old school technology. I used yellow squash which grated easily, and half an onion. Everything else done according to the original recipe. Will make again. Serious question: What is up with Bon Appetite’s obsession with grating garlic? Insanity!
Plano, Texas09/14/20
Messed around a little bit using texas tarragon instead of mint/basil and adding some anchovies at the end of cooking down the squash, but this was delicious would absolutely make again.
Houston 09/13/20
I've read the reviews and no one comments on the amount of garlic in the recipe which leads me to believe that my garlic must have been on steroids. I only used 3 large cloves because it seemed like a lot of garlic and it was so pungent that it was almost inedible. AND I LOVE GARLIC!!! Will try again and assess the strength of the garlic before I add it.
Los Angeles, CA09/10/20
Unbelievably delicious! I have a ton of zucchini and pattypans from the garden this year so I used a combination of both. I also used half and half, but other than that I followed the recipe exactly and I wouldn’t change a thing about it, it was so good! (Except maybe a little cooked crumbled bacon next time.) Thank you Sarah Jampel! You’re a kitchen genius!
Santa Fe,NM09/09/20
As others have said, this is so delicious! I grated the zuchinni in a food processor, so much easier. I should've done the onion that way too, but I didn't think about the food processor until after I grated the onion! As other's suggested, I didn't put it in a towel, I just put it in a large non-stick Le Creuset pan and let it cook down, first on medium high, then on low until it was very thick with little to no water left. It was a tad too spicy for me, but my husband loved it, so I'd probably do a pinch of red pepper flakes if it was just for myself. I didn't have fresh basil (we live in a small town and Wal Mart and the small grocery store were out) so I added dry basil to the zucchini as it cooked and it tasted delicious. I also added lemon zest as well. I couldn't stop eating it and it was just a good for lunch the next day!
Camden, AR09/09/20
So so so good. My kind of food. Used food processor which made it quicker - not sure if that affected texture at all, but not enough to matter to me. Also added a bit of lemon zest along with juice. I rarely repeat recipes but I will make this again.
NJ/San Francisco 09/08/20
This goes to the top of my list of recipes for using the overflow of zucchini and summer squash. It is not a dish to simply use up produce, it is a dish to look forward to. And it is adaptable. Add fresh parsley And fresh to the list herbs You can use. And this works well on “shaped” pasta — campenelle, rotini, etc.
Sacramento, CA09/07/20
Just delicious, simple, easy. Followed the recipe exactly, it was perfect.
Hingham, MA09/06/20
WOW! What a great way to use up that giant basket of farmer's market zucchini. I used half and half (because it's what I had on hand) but definitely go for the heavy cream. This recipe tastes even better the next day.
Toronto09/06/20
This is a great recipe.. I didn’t have any cream so I just used pasta water.. the first night I used it as a spread on baguette slices, toasted on the bbq.. the second night I took the leftovers, heated it in a sauté pan with some olive oil, added some chopped tomatoes and toasted pine nuts. I used pasta water to thin .. followed the recipe regarding cheese and lemon.. Super good! We make it again.. What a great recipe using simple ingredients.
Mexico09/05/20
my kind of recipe, easy and so good!
TEXAS09/05/20
Always like 'something different' and I love lemon so away I went.....added MINT (mama Mia good) and Basil in generous amounts. It was delish and even the non pasta folk in the family had seconds. And I got EXACTLY 2/3 cup of liquid out of 2 large zuchinni. (That's pretty good chef writing the recipe!). Only tip? Cook to al dente is a must.....else it will get mushy while absorbing liquids and cheese. Absolutely a winner and will make again. Occurs to me that a lot of people this time of year want to get rid of their %$#@ farmers fair 2' long GIANT zukes....my only suggestion would be to remove the centre core where the seeds are likely to be as I think that would not help texture or appearance. But hey, go for it.....
Calgary Alberta09/04/20
Made this exactly as written (with fresh linguine) and it’s the best new recipe I’ve tried in a while! I was skeptical because it just looked like light green mush before I added the pasta, but it turned out super tasty. I don’t know what it’s like calorie-wise, but it feels much lighter and fresher than the typical cream sauce. I didn’t find it to be too much work - came together in about 45 minutes for me. Nothing I would change!
Santiago, Chile09/03/20
It's delicious! Instead of several small zucchinis I used just one that I had let get too big (slightly over 2lbs). I used a shredding blade on my food processor instead of a box grater, and Instead of using a towel to wring the moisture out of the zucchini, I put it in a french press. Pressing got about half the moisture out, and tilting the press to drain for about 1/2 hour got the rest. To me it was just a lot easier than having to pick the shreds out of the towel.
Felton, CA09/03/20
This was delicious! Easy to make, I used my cuisinart w/ the shredding blade which made prepping everything even easier! I didn't have basil or mint on hand but I DID have DILL and I DO NOT RECOMMEND this swap. It was very...dilly. Everything else was delicious and we loved it. I dunked a few crowns of broccoli in the pasta water before I added the pasta to get them a little tender, and tossed those tender florets into the bowls alongside the pasta to up the veggie content. So good and broccoli + lemon + cheese is a great combo so it played nicely. Thanks Sarah for this recipe!
Durham, NC09/03/20
Enjoyed this dish. Read reviews before proceeding to make methods more efficient. Instead of grating the zucchini with a box grater, I used the food processor. I chopped the onion finely and Added lemon rind as one reviewer suggested.
North Vancouver, BC09/02/20
Excellent! Easy to make, but does take a bit of time/prep (well worth it). Not my intent, but this can be be one of those “hide the veggies” dishes. Once complete the zucchini disappears.
Raleigh 09/02/20
I follow the directions exactly as written and the pasta was delicious!
09/02/20
This was absolutely divine!!!! I normally hate zucchini but I got it in my farm box and figured I'd give this recipe a try. I had to adjust based on what I had: half an onion instead of a shallot, no herbs, watered-down greek yogurt instead of cream, and short pasta instead of spaghetti. Despite all the adjustments, it was one of the most delicious things I've ever had!!! Fairly easy to make though it did take a while. Don't worry if the zucchini brown bits stick to the bottom of the pan: it'll all come up once you add the pasta and pasta water. I do wish the recipe was clearer about when the zucchini is done, and though I was happy with how deeply caramelized mine was, I think I may have overcooked it.
Los Angeles09/02/20
VERY tasty. Started sticking to the bottom of my dutch oven right away so I deglazed with some white wine and it turned a bit brown but wasn't noticeable at all in the final product. A fantastic, cheap, unique tasting pasta.
Toronto09/02/20
Absolutely delicious! I made this without the cream since I didn't have any and used extra pasta water instead. I also added the zest of the juiced lemon. Came out fantastic!
London, UK09/01/20
Simple yet tasty and comes together fast. Agree that you can cook down the zucchini instead of squeezing and draining. But do shred it because it works so much better with the linguini
Pittsburgh PA08/31/20
It’s Sunday , I’m lazy , no clean dish towels ! I just shredded and sautéed away , turned out perfect ,I couldn’t see how the squeezing would change anything . Definitely will make again
Vancouver B.C. 08/31/20
An absolutely delicious summer pasta. I did as one of the comments suggested and cooked down the veg rather than tossing out the liquid. It turned out perfect.
DC08/30/20
Other Articles
27 Baked Chicken Recipes Worth Preheating the Oven
My Anxiety Symptoms Were Ruining My Life
