A delightful pasta dish featuring zucchini, garlic, and parmesan, perfect for a quick and flavorful meal.
Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Grate the zucchini, mince the garlic, and finely chop the chili.
Use a box grater for the zucchini to achieve uniform shreds.
Heat the butter and olive oil in a large frying pan over medium heat.
Ensure the butter doesn't brown by keeping the heat moderate.
Add the garlic and chili to the pan and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Stir in the grated zucchini and cook until softened, about 5-7 minutes.
Cook until the zucchini releases its moisture and becomes tender.
Remove the pan from heat and mix in the grated parmesan.
Mix thoroughly to ensure the parmesan melts evenly.
Combine the cooked spaghetti with the zucchini mixture, adding reserved pasta water if needed.
Toss well to coat the pasta evenly with the sauce.
Serve the pasta hot, garnished with additional parmesan if desired.
Serve immediately to enjoy the dish at its best.
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