Lemon Zucchini Pasta
Ingredients
The pasta
-
12
oz.
spaghetti, linguine, bucatini, or other long pasta
-
1
lemon
lemon juice
-
½
oz.
Parmesan cheese
-
½
cup
heavy cream
The vegetables
-
2
lb.
zucchini or summer squash
-
1
large
shallot or ½ small onion
-
4
large cloves
garlic
-
¼
tsp.
crushed red pepper flakes
-
2
tsp.
Diamond Crystal kosher salt or 1¼ tsp. Morton kosher salt
-
to taste
freshly ground black pepper
-
½
cup
basil or mint leaves (or a combination)
The oil
-
3
Tbsp.
extra-virgin olive oil
Instructions
- Boil a large pot of salted water.
- Grate zucchini, shallot, and garlic into a clean kitchen towel.
- Squeeze out excess liquid from the grated zucchini.
- Heat olive oil in a Dutch oven and add red pepper flakes, cooking until fragrant.
- Add the zucchini mixture and salt, cooking until thick and jammy.
- Cook the pasta in boiling water until al dente.
- Juice the lemon and prepare the Parmesan and herbs.
- Combine cooked pasta with the zucchini mixture, adding pasta cooking water and heavy cream.
- Stir in lemon juice and adjust seasoning with salt and pepper, adding herbs before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
500mg
Cholesterol
20mg
You might also like