Lemon Zucchini Pasta with Parmesan

Name: Lemon Zucchini Pasta with Parmesan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
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

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..

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Tempo di cottura

25 min

🍽️

Porzioni

🧂

Ingredienti

Vedi l'originale ↗

Nutrition

per serving

505 kcal

Calories

18 g

Protein

16 g

Fat

72 g

Carbs

Ingredienti

Per 4 porzioni

Estimated cost~€4.10 · ~€1.05/serving

Preparazione

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.