August 2, 2016
Lemony Zucchini Pasta
We are back from vacation and I have to share one of my favorite new summer pasta dishes right away. It is a riff on this one from The New York Times and tastes like a lemony summer dream. It is also perfect for right now when backyard zucchini production is peaking. There is suddenly no limit to the amount of fresh zucchini available and I try to incorporate into everything from savory to sweet. This dish comes together in a jiffy and will please the whole family.
Enjoy!
Lemony Zucchini Pasta
Ingredients
- 1 pound linguine
- olive oil
- 2 shallots, finely chopped
- 2 small, or 1 large zucchini, halved and thinly sliced into half moons
- Zest of 1 lemon
- 3 ounces plain goat cheese
- 4 basil leaves, coarsely chopped
- salt and pepper for seasoning
- finely grated Parmesan cheese for dusting
Instructions
- Cook the pasta to al dente and reserve. Reserve 1 cup of the cooking water.
- In a large skillet add the shallots and olive oil. Bring to medium heat and cook until the shallots are softened and slightly browned, about 3 to 4 minutes. Then, add the zucchini and cook until softened and browned, about 5 to 8 minutes.
- Add the cooked pasta to the zucchini and add the lemon zest, goat cheese, and basil, stir to help everything melt, then slowly add in enough pasta water to melt most of the cheese and make a sauce. Dust with Parmesan and serve.
