YUM! This is not my first foray into the joyful world of pasta + zucchini, last summer Gist and I were obsessed with Smitten Kitchen’s Zucchini Strand Spaghetti. I think we may have eaten it once a week during zucchini season. And while that recipe is absolute perfection, I was also in the mood for something new.
Enter one of my favorite cookbooks – Moosewood Restaurant Cooks at Home. There recipe for zucchini pasta is pretty similar but it includes fresh lemon, one of my favorite flavors. Armed with my trusty slicer of death I went to work on the zucchini…
…And that’s honestly the most difficult part of the recipe (and it’s not even that difficult). The rest of the recipe involves boiling pasta and cooking the zucchini…
The entire thing took me about 20 minutes from start to finish and was delicious! Perfect for zucchini season!
Spaghetti with Zucchini and Lemon
Recipe adapted for Moosewood Restaurant Cooks at Home (with a bit of Smitten Kitchen’s Zucchini Strand Pasta thrown in for good measure!)
- 1 pound spaghetti
- 1/8 cup olive oil
- 5 garlic cloves, minced
- 6 – 8 small zucchini, sliced julienned, although I’m sure sliced would be lovely (about 4 cups)
- 1/2 teaspoon crushed red pepper flakes
- dash of salt & ground black pepper
- juice of 1 lemon
- 6 large One handful of fresh basil leaves, cut into thin strips
- 1 – 2 cups grated Pecorino cheese (Parmesan or Asiago would also work well)
Cook pasta according to package directions; while that’s going on, heat the olive in a large, heavy skillet. Add the garlic & zucchini, and sautee on medium-high until zucchini begins to brown. Sprinkle with salt & pepper. Add the lemon juice & basil. Stir & remove from heat. The zucchini should be done just before the pasta is ready.
Drain pasta & toss the hot pasta in a large serving bowl with 1 cup of the cheese. Top with the zucchini.