Zucchini ‘Pasta’ with Basil Butter

by lydia on August 9, 2011

Who says you can’t enjoy pasta anymore when you ditch carbs? This zucchini pasta is so simple and far more delicious than any regular pasta, and is a great conduit for lots of butter! I will likely be eating copious amounts of this dish the entire month of August. This can also be done with any summer squash, or a medley to make a very colorful plate.

Zucchini ‘Pasta’ with Basil Butter
2 medium sized zucchini, or 2 small, sliced into thin
julienne strips the size of linguini
Bunch of fresh basil, minced – about 1/3 cup
Stick of butter, softened
Coarsely ground sea salt

Place the zucchini ‘pasta’ in a colander with plenty of sea salt sprinkled over all the pieces. Let drain for 30 minutes
to an hour. Rinse off the salt. Put up a pot of water to boil. Meanwhile mix the minced basil and salt into the softened butter. Place a sheet of plastic wrap onto your counter, scoop the butter mixture onto the plastic wrap and form into a log. Roll up with plastic wrap and set in refrigerator to firm up – at least 15 minutes. (you can also put it in the freezer).
When the water is boiling add the the zucchini pasta and cook 3-4 minutes, until tender but not mushy or falling apart. Place it in a bowl and add several hunks of the basil butter and gently toss, saving some butter to serve with.

This dish pairs nicely with my Pan Roasted Fish with Tomato Confit.

(cover photo credit; photo credit)



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{ 3 comments… read them below or add one }

Kim August 10, 2011 at 3:19 pm

Lydia, this looks fantastic! But did you mean 1 medium sized zucchini instead of 2 medium sized? Can’t wait to try this!


lydia August 10, 2011 at 6:27 pm

Nope, I meant 2! But use whatever amount you think you need. Enjoy!


crystal October 1, 2012 at 9:31 pm

this is sooo good! not to mention, it’s ridiculously easy to make. this is actually the recipe that got me hooked on zucchini for life, so thank you, forever, for posting this ^_^


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