Zucchini Pasta with Parmesan, Lemon & Basil
Searching for a simple, healthy-ish, fresh recipe to shake-up your weeknights? Taking part in #MeatlessMonday? Have a butt-load of zucchini on your hands? Then this recipe is for you!!
The other night I whipped up this perfect, easy pasta recipe that I just know you’re going to love. If you follow my on Insta, you know that I even recorded a play-by-play to show you just how easy and, frankly, fun it was to make this stunning weeknight pasta dinner.
I start off by sautéing some gorgeous summer zucchini - yellow and green for a color burst - in extra virgin olive oil. I added in some minced garlic, shallots and a pinch of red pepper flakes to crank up the flavor dial. Then the key to a simple yet creamy sauce is the addition of reserved, starchy pasta water. A spritz of fresh lemon juice for zip, lots of grated Parm for a nutty, salty touch and fresh basil create the finishing touches to this simple supper that’s quite literally summer in a bowl.
Zucchini Pasta with Parmesan, Lemon & Basil
Ingredients
4 medium zucchini squash (a combo of yellow & green for color!) - chopped into bite-sized pieces
2 tablespoons extra virgin olive oil
1 lb penne pasta (or your favorite)
3 garlic cloves, minced
1 shallot, minced
Pinch of red pepper flakes
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Juice of 1/2 lemon
3 tablespoons butter
1/4 cup grated Parmesan, plus more for serving
2 tablespoons fresh basil, chopped, plus more for serving
Flaky sea salt
Directions
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 1/2 cup of the pasta cooking water. Drain.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the zucchini, stirring occasionally until the squash is caramelized and golden brown, about 5 minutes. Add garlic, shallots, red pepper flakes, salt and pepper and cook for another 2-3 minutes, until garlic and shallots are fragrant but not burnt.
Add 1/4 cup of reserved pasta water and bring to a simmer over medium heat. Add the pasta, butter, lemon juice and Parmesan, toss until melted. Add more pasta water if needed to thin the sauce. Remove from heat and add the basil. Transfer to a bowl and serve with more grated Parm. Enjoy!
