Zucchini Cacio e Pepe with Brown Butter

Name: Zucchini Cacio e Pepe with Brown Butter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 pound pasta; 2 tablespoons extra virgin olive oil; 2 zucchini or yellow summer squash, sliced; 1 -2 cloves garlic, chopped; kosher salt; 8 tablespoons salted butter; 2 teaspoons freshly cracked black pepper; 1 cup freshly grated parmesan cheese; 1/2 cup freshly grated pecorino cheese; fresh basil

Add a simple arugula, spinach, or fruit salad and you'll have the perfect summer meal that comes together quickly!

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

6 servings

1 pound pasta
2 tablespoons extra virgin olive oil
2 zucchini or yellow summer squash, sliced
1 -2 cloves garlic, chopped
kosher salt
8 tablespoons salted butter
2 teaspoons freshly cracked black pepper
1 cup freshly grated parmesan cheese
1/2 cup freshly grated pecorino cheese
fresh basil

Steps

1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 1 1/4 cups of the pasta cooking water. Drain.2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the zucchini, garlic, and season with salt. Cook until the zucchini is golden, 5 minutes. Remove from the skillet to a plate. 3. Working in the same skillet, add the pepper and cook 30 seconds, until toasted. Add 4 tablespoons butter, then the pasta, 1 cup pasta cooking water, the parmesan, and pecorino. Toss vigorously to melt the cheese. Add the remaining 1/4 cup water, the zucchini, and season with salt. Toss well. 4. Melt 4 tablespoons butter in a skillet over medium heat, cook until the butter browns, 3-4 minutes. 5. Plate the pasta and spoon the butter over each serving. Top with fresh basil. Eat!