Creamy Lemon Zucchini Pasta
Ingredients
Servings
- 2 lb. zucchini or summer squash (4–6)
- 1 large shallot or ½ small onion
- 4 large garlic cloves
- 3 tbsp. extra-virgin olive oil
- ¼ tsp. crushed red pepper flakes
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- Freshly ground black pepper
- 12 oz. spaghetti, linguine, bucatini, or other long pasta
- 1 lemon
- ½ oz. Parmesan, plus more for serving
- 120 ml (lightly packed) basil or mint leaves
- 120 ml heavy cream
Instructions
-
Bring a large pot of water to a boil and salt heavily.
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Gather ends of towel together, then squeeze over bowl (or the sink) with all your might to extract water from the zucchini. Squeeze until it’s hard to get out any more liquid. You should have extracted about NaN ml zucchini liquid, just FYI; discard.
-
Serve pasta topped with more grated Parmesan and remaining herbs.
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Notes
Source https://www.bonappetit.com/recipe/creamy-lemon-zucchini-pasta?utm_source=nl&utm_brand=ba&utm_mailing=BA_Basically_123020&utm_campaign=aud-dev&utm_medium=email&bxid=5fa179d07de489421f49b205&cndid=30814746&hasha=e838903021e0eb4cb199e3f145c790bc&hashb=9f4701030b538ff72835e630e5a308e198b564ba&hashc=2753c633b5cd2b9ce7ff3e3e0214aa1e37fb58605e0d4ba8ae649404722aee96&esrc=bouncexmulti_second&utm_term=BA_Basically bonappetit.com
Imported from Mela.
