"Zoodle" Cacio e Pepe

Krista Towns


So what to do with those gigantic zucchini you may find hidden in your garden this time of year? Well zucchini pasta of course! Cacio e Pepe is one of my favorite pasta dishes. A super simple Italian pasta dish made with pepper- lots of black pepper and pecorino cheese, and pasta water to thicken. This version made with zucchini noodles or "zoodles" instead of linguine is light and perfect for summer, and makes a great side dish too! * Toasted chopped walnuts would be an awesome topping!!

pinch tips: How to Chop an Onion Perfectly


 Be the First





20 Min


5 Min




extra large or 4-5 medium fresh zucchini
2 tsp
kosher salt
3 Tbsp
2 tsp
freshly ground tellicherry pepper, or regular black pepper
1 tsp
finely minced garlic
1/2 c
vegetable broth
1/3 c
grated parmesan cheese
2/3 c
grated pecorino cheese
2 Tbsp
chopped fresh basil
kosher salt
1/4 c
crumbled goat cheese

Directions Step-By-Step

Using a spiral slicer,hand held julienne peeler, or mandoline, cut the zucchini into thin, noodle -like strips, you should have about 4 cups. Toss the zucchini with the salt and place in a colander for 10-15 minutes.
Bring a large saucepan of water to a boil over medium high heat. Add the zucchini and boil for 1 minute, remove, drain and set aside.
In a large saute pan over medium heat, add the butter, pepper and garlic and saute for 3-4 minutes, until the garlic has softened. Raise the heat to medium high, add the broth and simmer for a minute or two then add the cheese. Quickly stir until the cheese has melted and formed a sauce, add the zucchini and continue to cook, stirring to coat. Add the basil, toss and remove from heat. Season with salt to taste.
To plate, divide the zucchini into bowls, drizzle with the remaining sauce and sprinkle with the goat cheese. Serve with additional cheese and freshly grated pepper on the side.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy