Lemony Zucchini Pasta
This is the ultimate fresh bite—with minimal cooking (only the pasta, actually!). Grated zucchini is dressed with lemon, olive oil and mirin—those flavors meld while the pasta is cooking—and it all comes back together with the addition of pecorino and mozzarella pearls (you can use finely cut or torn mozzarella as well). This might now be my favorite way to get my daily veg in.
Serves 4
INGREDIENTS
2 medium to large zucchinis
1 lemon, zested
1 teaspoon lemon juice
2 teaspoons mirin (see note)
2 tablespoons extra virgin olive oil, plus more for finishing
1 pound dry pasta
½ cup freshly grated Pecorino, plus more for serving
8 ounces mozzarella pearls
Kosher salt and freshly cracked black pepper
METHOD
Using the larges holes on a box grater, carefully grate the zucchini and transfer to a bowl. Add lemon zest, lemon juice, mirin and olive oil. Season to taste with kosher salt and freshly ground black pepper. Mix to combine, then set aside.
Cook pasta according to box instructions in well-salted water to al dente. Reserve 1 cup of pasta water, then drain and return to the pot. Add zucchini and pasta water and mix to combine, then add pasta water ¼ cup at a time, followed by pecorino and mozzarella pearls. Mix until pasta is well coated.
Serve with more pecorino alongside.
Note: Use rice vinegar if you don’t have mirin.
Have you made it?
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