Zucchini Cacio e Pepe with Brown Butter by @halfbakedharvest

30 min

4 servings

🍝

450 g

Pasta

🫒

30 ml

Extra virgin olive oil

🥒

2

Zucchini or yellow summer squash

🧄

1 clove

Garlic

🧂

Kosher salt

🧈

120 ml

Salted butter

🌶️

10 ml

Freshly cracked black pepper

🧀

100 g

Freshly grated parmesan cheese

🧀

120 ml

Freshly grated pecorino cheese

🌿

Fresh basil

  1. Boil
    • pasta
    • kosher salt

    Boil pasta in salted water.

  2. Sauté
    • zucchini or yellow summer squash
    • extra virgin olive oil
    • garlic

    Sauté zucchini with olive oil and garlic.

  3. Brown
    • salted butter

    Brown butter in a pan.

  4. Combine
    • pasta
    • zucchini or yellow summer squash
    • freshly grated parmesan cheese

    Combine pasta with vegetables, cheese, pepper, and brown butter.

  5. Garnish
    • fresh basil

    Garnish with fresh basil.

Zucchini Cacio e Pepe with Brown Butter by @halfbakedharvest

30 min

4 servings

🍝

450 g

Pasta

🫒

30 ml

Extra virgin olive oil

🥒

2

Zucchini or yellow summer squash

🧄

1 clove

Garlic

🧂

Kosher salt

🧈

120 ml

Salted butter

🌶️

10 ml

Freshly cracked black pepper

🧀

100 g

Freshly grated parmesan cheese

🧀

120 ml

Freshly grated pecorino cheese

🌿

Fresh basil

Preparation Steps

  1. Step 1/5

    Boil pasta in salted water.

    🍝pasta
    🧂kosher salt
    🍲pot

  2. Step 2/5

    Sauté zucchini with olive oil and garlic.

    🥒zucchini or yellow summer squash
    🫒extra virgin olive oil
    🧄garlic
    🍳pan
    🔪knife

  3. Step 3/5

    Brown butter in a pan.

    🧈salted butter
    🍳pan

  4. Step 4/5

    Combine pasta with vegetables, cheese, pepper, and brown butter.

    🍝pasta
    🥒zucchini or yellow summer squash
    🧀freshly grated parmesan cheese
    🧀freshly grated pecorino cheese
    🌶️freshly cracked black pepper
    🧈salted butter
    🍳pan
    🍲pot

  5. Step 5/5

    Garnish with fresh basil.

    🌿fresh basil
    🔪knife

Composition

Ingredients

Types

Pasta, Oil, Vegetables, Seasoning, Dairy, Herbs

Ingredients

pasta, extra virgin olive oil, zucchini or yellow summer squash, garlic, kosher salt, salted butter, freshly cracked black pepper, freshly grated parmesan cheese, freshly grated pecorino cheese, fresh basil

Allergens

Gluten, Dairy

Dietetics

Dietary regimen

Vegetarian

Calories

600 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 70g, Sugar: 5g, Fat: 25g, Fiber: 5g

Nutritional Information

Minerals

Calcium: 330mg, Iron: 2mg, Magnesium: 45mg, Phosphorus: 290mg, Potassium: 300mg, Sodium: 700mg

Vitamins

Vitamin A: 300IU, Vitamin B6: 0.2mg, Vitamin B12: 0.8\5g, Vitamin C: 20mg, Vitamin D: 0.5\5g, Vitamin E: 1.5mg, Vitamin K: 30\5g

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

pan, pot, grater, knife

Appliances

stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Creamy, Crunchy

Flavors

Cheesy, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (in an airtight container)