Zucchini Chili Oil Spaghetti
Prep Time:
25 minutes
Cooking Time:
Servings:
2-4
Calories:
~500–600 per serving (rich in oil/butter)
Diet:
Vegetarian (dairy) or can be vegan (use olive oil instead of butter, skip Parmesan). Add grilled shrimp or sautéed tofu for a pescatarian variant.
Level:
Easy
Origin/Cuisine:
Modern Italian-Asian fusion
About the Cuisine
Zucchini Chilli Oil Spaghetti is a modern fusion pasta that marries Italian-style spaghetti and zucchini with spicy chilli oil (inspired by Asian cuisine). There is no traditional provenance, it’s a contemporary recipe, but it draws on classic Italian (garlic & oil) and adds chilli heat. For example, one vegetarian recipe uses spaghetti, sliced zucchini, garlic, chilli oil, butter and. The chilli oil can be store-bought (like Sichuan chilli oil) or homemade (infusing oil with dried chillies and garlic).
Ingredients
200g spaghetti (or pasta of choice)
1 medium zucchini, cut into thin ribbons or spiralised
3 tbsp olive oil
1½ tbsp chilli flakes (adjust to taste)
1 tsp AZUE’s Peri Peri Masala
3–4 garlic cloves, thinly sliced
Salt to taste
Fresh parsley or coriander, chopped (for garnish)
Optional: Grated parmesan or plant-based cheese for topping
Preparation
Step 1: Cook the Spaghetti
Bring a large pot of salted water to boil, cook spaghetti until al dente.
Reserve ½ cup pasta water, then drain and set aside.
Step 2: Make the Chilli Oil
In a large pan, heat olive oil on low flame.
Add garlic slices and sauté gently until lightly golden.
Add chilli flakes and AZUE’s Peri Peri Masala, letting the flavours infuse for about 30 seconds.
Step 3: Combine
Add zucchini ribbons to the pan, toss for 1–2 minutes until just tender.
Add the cooked spaghetti along with a splash of reserved pasta water.
Toss well so the chilli oil coats the pasta evenly. Adjust salt if needed.
Step 4: Serve
Garnish with fresh herbs, and sprinkle cheese if desired.
Serve hot with extra chilli oil on the side for spice lovers.
Notes (Variations)
Vegetarian: This recipe is vegetarian by default. You can add cooked lentils or crispy tofu for extra protein.
Vegan: Ensure the spaghetti contains no egg. Omit Parmesan or use a vegan cheese/shredded nuts.
Pescatarian: Toss in cooked shrimp or flaked canned tuna at the end for a seafood twist.
Grandma's Nuska
After cooking, toss the pasta with a splash of lemon juice or zest for brightness and some chopped fresh basil or parsley for herbiness. For extra umami, stir in a spoonful of grated hard cheese (Parmigiano) or toasted sesame seeds. Don’t overcook the zucchini, it should stay slightly crisp.
