Simple Lemony Zucchini Pasta
Proof that simple is best—this is a 5 ingredient wonder that’s bright, fresh and so easy as the zucchini cooks in the same water as the pasta. To make this a more substantial dish you can easily stir in a can of sardines or good quality tuna at the very end.
Serves 4
INGREDIENTS
1 pound dry spaghetti
3 large (or 4 medium) zucchini, quartered lengthwise and cut into ½” slices
1 cup freshly grated Parmigiano Reggiano cheese, plus more for serving
2 lemons, both zested and 1 juiced
1 cup basil leaves, packed
3 tablespoons extra virgin olive oil
½ teaspoon freshly ground black pepper
Kosher salt
METHOD
Bring pot of well-salted water to boil, then add spaghetti and zucchini. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water.
Drain and return to the pot. Add cheese, lemon zest and juice, olive oil and half of the pasta water and use tongs to stir the pasta until a glossy sauce has formed, then add the remaining pasta water and continue to stir until water has absorbed. Season with salt and pepper, then tear basil leaves and fold into the pasta.
Serve, with more cheese alongside.
Have you made it?
Tag @petersom on Instagram or use #theextrataste. I’d love to see your dishes! xoPeter