Zucchini Pasta with Basil and Lemon
Ingredients:
- ¼ cup extra virgin olive oil
- 1 shallot, diced
- ½ tsp red chile flakes
- 2 cloves of garlic, minced
- 1½ lb zucchini, grated
- ½ cup mascarpone
- 1 lemon, zest and juice
- ½ cup parmesan cheese plus additional for serving
- Fresh torn basil
- Flaky salt and black pepper
Directions:
- Prep the zucchini. Trim the ends and using a box grater, grate the zucchinis into a dish closh. Squeeze out the excess moisture.
- Heat the olive oil in a large saute pan over medium heat. Add the shallot and cook for 2-3 minutes until translucent. Add the garlic and red chile flakes and cook for 30 seconds. Add the zucchini and 1/2 teaspoon salt and cook for 8-10 minutes until zucchini has cooked down and become jammy. Set aside.
- Bring a large pot of salted water to a boil and add the spaghetti.
- Once cooked, add the spaghetti to the pan along with the cream, lemon juice and zest. If needed add up to a half cup of pasta water and slowly add in the parmesan. Add the fresh basil.
- Serve with flaky salt, fresh cracked black pepper, the additional parmesan, and extra basil for garnish. Add a generous drizzle of extra virgin olive oil.
Caitlin's Notes:
A simple way to use up all of that zucchini is to incorporate it into a pasta. The technique of grating the zucchini allows it to cook down and become a delicious sauce. The addition of lemon and basil brighten the dish with the flavors of summer.
If you don't have mascarpone, you can use heavy whipping cream.
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