This recipe is so incredibly simple and so incredibly delicious! The hot pasta cooks the zucchini in the bowl!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix zucchini and garlic together in a large bowl; stir in olive oil and salt. Set aside for flavors to blend, about 1 hour.

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  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and add to zucchini mixture. Toss to combine and slightly cook the zucchini.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

238.8 calories; 7.3 g protein; 35.1 g carbohydrates; 0 mg cholesterol; 125.4 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/07/2013
i tried this recipe with angel hair pasta and also with rice noodles for gluten intolerant friend. Rice noodles were by far the best. added parmesan cheese. great cold. start here and go play with it. added sliced red pepper pecans. this is a keeper. Read More
(9)

Most helpful critical review

Rating: 3 stars
03/12/2015
I made this last night using 3 very small cloves of garlic and my husband and I found the garlic extremely overpowering ruining what sounded like a good dish. We did add parmasean to it which made it better tasting but too thick/dry. With the leftovers I threw them in a pan for a quick fry and added some almond milk to make it creamy. It cooked up the garlic to give it a very nice flavour and the zucchini still had a crunch to it. Next time I'll still marinate it but fry it up prior to adding the pasta to mellow out the strong garlic. Read More
(2)
21 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/03/2013
This was nice fresh and light! Two things I think this needed to make it perfect for us was a bit more olive oil (maybe another 2-3 Tbsps. I didn't measure) and lots of grated parmesan cheese. This would make a great side dish for any meat seafood or fish. We actually preferred this room temp as opposed to hot. I think next time I will add some red pepper flakes for a little spice. All in all this was very good and I will def be making it again! Thanks for sharing.:) Read More
(9)
Rating: 5 stars
08/07/2013
i tried this recipe with angel hair pasta and also with rice noodles for gluten intolerant friend. Rice noodles were by far the best. added parmesan cheese. great cold. start here and go play with it. added sliced red pepper pecans. this is a keeper. Read More
(9)
Rating: 5 stars
06/17/2015
A really creative take on the traditional "olio e aglio" sauce! The point of such a sauce is that you like and want the strong, fresh taste of garlic (aglio). These sauces are not for the faint-hearted. This definitely needs to be seasoned with more olive oil (should be a little shiny, not dry). The nice thing about an olio e aglio sauce is that you can add different herbs (fresh basil, parsley and pine nuts make it "pesto"; hot pepper flakes, oregano and parsey make it "puttanesca", etc. Olio and aglio sauces are not traditionally served with parmesan cheese, nor are fish sauces. Cheese is used with meat or tomato sauces, Alfredo, butter-based sauces, etc. Great recipe for summer! Read More
(8)
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Rating: 5 stars
08/27/2014
This is one of my favorites and I can't wait I make it again this weekend. I added a little extra olive oil diced Roma tomatoes and basil. My entire family loved it. Read More
(4)
Rating: 5 stars
08/24/2013
Loved this recipe just as is. This was light tasty a huge hit with the family. Thank you! Read More
(2)
Rating: 3 stars
03/12/2015
I made this last night using 3 very small cloves of garlic and my husband and I found the garlic extremely overpowering ruining what sounded like a good dish. We did add parmasean to it which made it better tasting but too thick/dry. With the leftovers I threw them in a pan for a quick fry and added some almond milk to make it creamy. It cooked up the garlic to give it a very nice flavour and the zucchini still had a crunch to it. Next time I'll still marinate it but fry it up prior to adding the pasta to mellow out the strong garlic. Read More
(2)
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Rating: 3 stars
08/20/2013
Made this with whole wheat pasta and used more zucchini. I've never been a big fan of zucchini but have to admit this was a great way to prepare it. The zucchini stayed nice and crunchy. DH really enjoyed it. Read More
(1)
Rating: 3 stars
05/11/2016
5-10-2016 This was a ho-hum dish for both Hubs and me tonight. The grated zucchini gave this an off-putting flavor of its rawness and it was difficult to get it to mix evenly and thoroughly with the pasta. Also one tablespoon of olive oil was not nearly enough. We agreed we would have much preferred pasta with olive oil and garlic and a side of sautéed zucchini. Read More
(1)
Rating: 5 stars
07/18/2020
Simple, and delicious Read More