The spaghetti with zucchini en papillote is one of those recipes you discover by chance and instantly fall in love with. That happened to me last week while flipping through a cookbook in a bookstore. I paused on this preparation and thought: “What if I tried it?” I’ve cooked fish en papillote many times, but never pasta. So, without hesitation, I decided to bring it into the kitchen and share it with you!
The beauty of this recipe is its simplicity: few ingredients, essential steps, and a surprising result. It starts with the zucchini, which are sautéed in a pan with oil, shallot, parsley, and marjoram. A splash of white wine to deglaze and ten minutes of gentle cooking to enhance all the aromas. Then we move on to the pasta: boiled al dente and mixed with the sauce, it’s wrapped in a foil and parchment paper papillote and placed in the oven.
And this is where the magic happens: the spaghetti absorbs every aroma, becoming slightly crunchy on the outside but juicy and flavorful inside. When you open the papillote at the table, you’ll be enveloped by an irresistible aroma that will make your mouth water. A recipe to try and retry, perfect for impressing with simplicity!
Also try these other tasty zucchini main courses:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Spaghetti with Zucchini en Papillote
- 12.7 oz Square Spaghetti
- 3 zucchini
- 1 Shallot
- 1 cup Dry White Wine
- 1 tbsp chopped parsley
- 1 tbsp marjoram
- to taste Extra virgin olive oil
- to taste Salt
Preparation of Spaghetti with Zucchini en Papillote
Wash, dry, and trim the zucchini. Cut them lengthwise first, then into cubes (1).
In a saucepan, lightly brown the finely chopped shallot in three tablespoons of oil. Then, add the diced zucchini, lightly salt, and let them season for a few minutes.
Next, add a tablespoon of chopped parsley and a tablespoon of marjoram. Pour in the half cup of white wine and let it evaporate (2).
Cover with a lid and continue cooking over low heat for another 10 minutes. Meanwhile, bring plenty of salted water to a boil and cook the spaghetti al dente (3).
After draining them, pour them directly into the saucepan with the sauce. Gently mix the ingredients and add a ladle of cooking water and a bit of fresh parsley. (4).
Line a baking tray with a sheet of aluminum foil, on which place a sheet of parchment paper. Now, distribute the pasta in the tray (5) and close the papillote, matching the ends of the sheets and forming a cord (6). Also, pay attention to sealing the sides, which you can seal with egg white.
Cook in a preheated oven at 356°F for 10-15 minutes.
After the cooking time, serve the spaghetti with zucchini en papillote directly from the tray removed from the oven and brought to the table.
Storage of Pasta with Zucchini en Papillote
The spaghetti with zucchini en papillote is best just out of the oven, when the aromas are intense, and the texture is perfect. If there are leftovers, you can store them in the refrigerator in an airtight container for up to one day. When you want to enjoy them, heat them in the oven wrapped in a foil papillote to preserve their moisture.
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FAQ
Can I use another type of pasta besides spaghetti?
Yes. You can try with linguine, tagliolini, or even fusilli, which hold the sauce well. The important thing is to drain them very al dente since they will finish cooking in the oven.
Should the papillote be aluminum, or can I use parchment paper?
The ideal is to combine both: aluminum outside to retain heat and parchment paper inside to avoid direct contact with the pasta. If you want to use only parchment paper, make sure to close the papillote well to prevent the steam from escaping too quickly.
Can I add other ingredients to the sauce?
You can enrich the dish with cherry tomatoes, shrimp, feta cubes, or a sprinkle of toasted breadcrumbs for a crunchy note.
Can I prepare the papillote in advance?
You can prepare the sauce and cook the pasta in advance, but I recommend assembling the papillote and cooking it just before serving. This way, the spaghetti will remain perfect and not dry out too much.
