Lemon Zucchini Pasta
Zucchini practically melts into this bright, summery pasta. With a simple list of ingredients (most of which you probably already have on hand!), this is a great meal for busy weeknights when you want to eat well but don’t have much time to throw together an elaborate dinner.
Serves 4
Recipe adapted from www.cookedandloved.com
Ingredients
- 1 lb dry spaghetti (or other long pasta shape, such as linguine)
- 2 lbs zucchini, diced
- 3 Tablespoons extra virgin olive oil
- 3 cloves garlic, minced or 2 rehydrated Maranatha Farm Garlic Coins
- Zest of ½ lemon
- 1 teaspoon salt, plus more for pasta cooking water
- ¼ teaspoon black pepper
- 2 Tablespoons lemon juice
- ½ cup shaved Parmigiano Reggiano cheese (or sub in Pecorino Romano, or Nutritional Yeast for a completely plant-based pasta)
- Fresh basil and red chili flakes, for serving
Method
- Cook spaghetti in a large pot of well-salted water according to package directions, or until al dente. Before draining, reserve about ½ cup of pasta water.
- While pasta is cooking, heat 2 tablespoons of olive oil in a large sauté pan over high heat. Add diced zucchini and let it cook for 1 minute without stirring to start browning.
- Add another tablespoon of olive oil and cook for 2 more minutes, stirring occasionally.
- Reduce heat to medium. Add garlic, lemon zest, salt, and pepper. Stir to combine, then cover with a lid and let it cook for about 7 minutes, stirring every couple of minutes, until zucchini is very soft and caramelized.
- Add 1 ½-2 tablespoons lemon juice, stir, then add in the cooked spaghetti, Parmesan, and ⅓ cup pasta water. Toss well until creamy and saucy.
- Serve with basil, a sprinkle of chili flakes, and more cheese, if desired.