Ultracreamy spaghetti with zucchini from Cook's Illustrated Annual Edition 2022 (page 7) by Cook's Illustrated Magazine

  • basil
  • Parmesan cheese
  • provolone cheese
  • spaghetti pasta
  • zucchini

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Shewi128 on August 01, 2022

    Wow, this was good! The zucchini practically melted into the dish. My kids don't love zucchini, but they didn't pick it out of the sauce, so I consider it a win. I too used a full 16 oz of spaghetti, and it turned out great with the additional 1/2 cup pasta water. I would make this again.

  • anya_sf on June 21, 2022

    Slicing 6 zucchini by hand wasn't too much work and the slightly uneven pieces cooked up fine. The recipe worked with 16 oz spaghetti (I wanted to use the whole box), but the stated 12 oz would yield a better pasta:sauce ratio. Unable to find a block of provolone cheese, I used mild fontina; I don't know how that might have affected the flavor, but it worked. The cheese clumped up initially, but extra pasta cooking water loosened it up. My family liked this a lot.

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