Ultra Lemony Zucchini Pasta
Serves 4
10 mins prep
15 mins cook
25 mins total
A creamy zucchini pasta recipe that doubles-down on the flavor and brightness of fresh lemon. The simple sauce includes a whole juicy lemon (plus zest), fresh basil and plenty of Parmesan cheese in a creamy sauce.
Bring a large pot of water to a boil and salt generously (I use about 1 tablespoon kosher salt per quart of water).
Put the oil into a large (preferably 12-inch) skillet and place over medium-high heat. Add the shallots and arrange the lemon halves cut-side down in the pan. Cook the shallots until they're soft and beginning to brown on the edges, 3-5 minutes, stirring occasionally.
Add the zucchini to the pan and sprinkle with 1 teaspoon salt and plenty of freshly ground black pepper. Stir the zucchini into one layer. Cook 5 minutes without disturbing, or until the zucchini is nicely browned on one side.
Pour the cream into the pan and stir in the garlic and red pepper. Bring the cream to a boil and cook 5 minutes, until it looks reduced and thickened.
Meanwhile, cook the pasta until al dente, according to the package directions. Drain.
Remove the skillet from the heat. Using tongs, squeeze the juice from the cooked lemons into the sauce, then discard them. Add the lemon zest, grated cheese, and drained pasta to the pan. Combine the pasta with tongs or two wooden spoons until it melds with the sauce.
Sprinkle the basil over the pasta and serve, with additional grated cheese on top.
