Zucchini Pasta
By Blackstone Betty
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4–6
- Difficulty
- Medium
Ingredients
- 2 large zucchini, sliced into thin rounds
- 2–3 tbsp extra virgin olive oil, divided
- 1 pint cherry tomatoes
- 5 cloves garlic, thinly sliced
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1 tbsp Blackstone Tuscan Herb Seasoning
- ¼–½ tsp crushed red pepper flakes (or to taste)
- 1 lb campanelle pasta, cooked al dente
- ½–1 cup reserved pasta water
- 2 tbsp butter
- 1 cup freshly grated Pecorino Romano cheese
- Juice of ½–1 lemon, to taste
- ¼ cup fresh basil, chopped or torn, plus more for garnish
Directions
- Preheat your Blackstone griddle to medium heat and drizzle with 1–2 tablespoons of extra virgin olive oil.
- Add the zucchini and cook for 3–4 minutes, stirring occasionally, until just tender.
- Add the cherry tomatoes with the remaining olive oil. Cook for 3–4 minutes, stirring occasionally, until the tomatoes begin to blister and soften.
- Stir in the garlic and cook for about 1 minute, just until fragrant.
- Season the vegetables with salt, black pepper, Blackstone Tuscan Herb Seasoning, and crushed red pepper flakes. Toss to coat evenly.
- Add the cooked campanelle pasta, ½ cup of the reserved pasta water, and the butter. Toss until the butter melts and coats the pasta.
- Sprinkle in the Pecorino Romano cheese, tossing continuously. Add more reserved pasta water as needed until a light, silky sauce forms.
- Stir in the lemon juice and fresh basil, then toss until everything is evenly coated.
- Serve immediately with extra Pecorino Romano, fresh basil, cracked black pepper, and a drizzle of extra virgin olive oil, if desired.
