Zucchini Cacio e Pepe

8

PREP TIME

10 min

TOTAL TIME

25 min

Makes

4 servings

Zucchini Cacio e Pepe

The Italian translation for this dish is simply cheese and pepper—so you know it will be super delicious and fuss-free.

Ingredients

  • 450 g farfalle
  • 3 tbsp butter
  • 1 garlic clove
  • 2 small zucchini , coarsely grated
  • 1/2 tsp salt
  • 1 cup grated Parmesan
  • black pepper

Instructions

  • Cook pasta, following package directions but omitting salt, until tender, 6 to 8 min. Drain, reserving 1/4 cup pasta water.
  • Melt butter in a large pot over medium. Add garlic. Cook until soft, about 1 min. Add zucchini, salt and reserved pasta water, and cook for 1 min
  • Add pasta, then remove from heat. Stir in Parmesan until melted. Season generously with pepper.

Nutrition (per serving)

  • Calories
  • 628,
  • Protein
  • 27 g,
  • Carbohydrates
  • 88 g,
  • Fat
  • 19 g,
  • Fibre
  • 4 g,
  • Sodium
  • 736 mg.

Originally published in the Today’s Parent May 2016 issue. Photo by Roberto Caruso.

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