Lemon Zucchini Pasta with Parmesan

⏱ 25 min · 🍽 4 Servings · 🧂 10 Ingredients

Ingredients

  • 400 g linguine
  • 2 piece zucchini (about 500 g)
  • 1 piece organic lemon (zest and juice)
  • 60 g grated parmesan
  • 45 ml olive oil
  • 2 cloves garlic
  • 0.5 bunch basil
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch chili flakes

Instructions

  1. Cook the linguine in generously salted water until al dente. Scoop out a big cup of pasta water before draining and set it aside.
  2. Meanwhile shave the zucchini into wide, thin ribbons with a vegetable peeler and slice the garlic thinly.
  3. Warm the olive oil in a large skillet, gently sizzle the garlic and chili flakes, then add the zucchini ribbons and toss until they just begin to soften.
  4. Add the pasta, lemon zest, lemon juice and a good splash of the reserved pasta water to the skillet. Rain in the parmesan and toss until a silky sauce coats every strand.
  5. Season with salt and pepper and serve topped with torn basil leaves.
← Back
Lemon Zucchini Pasta with Parmesan
📖 Culinse
vegetarianpastaquicksummer

Lemon Zucchini Pasta with Parmesan

Ribbons of zucchini melt into olive oil, lemon zest and parmesan to make a light, silky summer sauce. Ready in 25 minutes — exactly what a warm evening calls for..

⏱

Cook time

25 min

🍽

Servings

4

🧂

Ingredients

10

View Original ↗

Nutrition

per serving

505 kcal

Calories

18 g

Protein

16 g

Fat

72 g

Carbs

Ingredients

For 4 servings

  • 🛒
  • 🛒

Instructions

  1. 1

    Cook the linguine in generously salted water until al dente. Scoop out a big cup of pasta water before draining and set it aside.

  2. 2

    Meanwhile shave the zucchini into wide, thin ribbons with a vegetable peeler and slice the garlic thinly.

  3. 3

    Warm the olive oil in a large skillet, gently sizzle the garlic and chili flakes, then add the zucchini ribbons and toss until they just begin to soften.

  4. 4

    Add the pasta, lemon zest, lemon juice and a good splash of the reserved pasta water to the skillet. Rain in the parmesan and toss until a silky sauce coats every strand.

  5. 5

    Season with salt and pepper and serve topped with torn basil leaves.

Lemon Zucchini Pasta with Parmesan Recipe | Culinse