Zucchini Pasta
Ingredients
The pasta
-
12
ounces
spaghetti or bucatini pasta
The sauce
-
2
pounds
zucchini
-
3
tablespoons
extra-virgin olive oil
-
2
medium
shallots, chopped
-
1
teaspoon
sea salt
-
1
pinch
red pepper flakes
-
4
cloves
garlic, grated
-
⅓
cup
grated pecorino or Parmesan cheese
-
2 to 3
tablespoons
fresh lemon juice
-
1
zest
lemon
-
1
cup
fresh basil and/or mint leaves
-
to taste
freshly ground black pepper
Instructions
- Grate the zucchini and wring out excess moisture.
- Heat olive oil in a skillet and sauté shallots, zucchini, salt, and red pepper flakes for 15 to 20 minutes until thick.
- Stir in grated garlic.
- Cook pasta in salted boiling water until al dente.
- Scoop pasta directly into the skillet with zucchini, reserving some pasta water.
- Add reserved pasta water and cheese to the skillet, cooking until the pasta is coated.
- Stir in lemon juice and zest, seasoning to taste.
- Serve topped with fresh herbs, reserved lemon zest, and more cheese.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
10mg
You might also like