This easy zucchini cacio e pepe recipe is a vegetable version of the classic Italian pasta dish that goes big on black pepper and cheese.
Vegetables and pasta are my go-tos for countless meals. Whether roasting, grilling, sautéing or not cooking them at all, you can’t go wrong stirring veggies into whatever pasta shape that you have in your pantry.
But you can actually make the vegetables the noodles. That’s why I love zucchini noodles, a.k.a. zoodles, so much.
I get everything that I crave in a pasta dish that’s more healthy and loaded with vegetables.
This zucchini cacio e pepe takes inspiration from the original and celebrates veggies at the same time.
Meaning “cheese and pepper,” cacio e pepe is a Roman pasta dish. It has a short ingredient list and cooks pretty quickly.
With so few elements, it is important to use the best ingredients you can, just like you would with so many other Italian pastas.
Traditionally, cacio e pepe is made with spaghetti. But in this recipe, I use zucchini noodles instead for a lighter version that works in vegetables.
Not one to add to my collection of kitchen gadgets, it took me a while to take the plunge and buy a spiralizer. It was less about cost and more about space.
I have a limited amount of cabinet real estate in my kitchen, so I think twice before adding anything. But I have to say I am thrilled that I got a spiralizer that folds for more compact storing.
You also can cut zucchini into thin noodles without a spiralizer. A julienne peeler is a less expensive investment and doesn’t take up much space, fitting in a drawer.
Another option would be to slice the zucchini into strips using a mandolin or a sharp chef’s knife. And then you can cut those strips into zoodles that are the width of spaghetti.
And of course, you don’t have to bother with any of that. It is pretty easy to find zucchini noodles at the grocery in the refrigerated section of the produce department.
Full disclosure, I do prefer the taste and texture of freshly cut zucchini noodles, but I completely understand if you want to take this shortcut.
This is what you need to make zucchini cacio e pepe:
The great thing about this recipe is how fast it is. For this reason, you should have your zucchini spiralized and ready to go before you start cooking.
Prepping the zucchini requires cutting them into noodles and then trying to get out some of the water. All you have to do is toss the zucchini noodles in salt and let them sit in a colander for 15 minutes. Then use a towel to squeeze out more water.
Next, heat the olive oil in a large skillet over medium high heat. Then add the minced garlic. Within 30 seconds or so, it will become very fragrant.
This is the sign to add the zucchini noodles and stir them around in the garlic oil.
Next, add the red pepper flakes, salt and pepper. With the noodles seasoned, fold in the grated parmesan and pecorino.
The cheeses will melt resulting in lightly creamy, peppery zucchini pasta. From start to finish on the stove this should take only 3 minutes.
You want to end up with noodles that still have a bite, much like how you want regular pasta to be al dente.
I think of zucchini cacio e pepe as a main dish. For sides, I like to keep it simple with a mixed greens salad with homemade croutons or an Italian chopped salad.
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This easy zucchini cacio e pepe recipe is a vegetable version of the classic Italian pasta dish that goes big on black pepper and cheese.
Do not overcook the zucchini noodles. You want them still to have some bite.
Keywords: Pasta, zucchini, cacio e pepe
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