Silky Zucchini Lemon Garlic Pasta
Twenty minutes, one pot (well, two), and a sauce that coats every noodle without a drop of heavy cream. This is the pasta my neighbors text me about.
Equipment
- Large Pot
- 12-inch Skillet or Sauté Pan
- Box grater or microplane
- Colander
Ingredients
- 1 lb zucchini (about 2 medium)
- 1 large lemon
- 4 cloves garlic, thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 12 oz spaghetti or linguine
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn
- salt and black pepper to taste
Instructions
- Grate the zucchini on the large holes of a box grater. Toss with 1 tsp salt and let sit in a colander for 10 minutes. Squeeze handfuls firmly to remove as much water as possible. Set aside.
- Bring a large pot of salted water to a boil. Cook the pasta 2 minutes shy of al dente. Reserve 1 1/2 cups of pasta water before draining.
- While the pasta cooks, heat the butter and oil in a 12-inch skillet over medium heat. Add the sliced garlic and lemon zest. Cook for 1 minute until fragrant — do not let the garlic brown.
- Add the squeezed zucchini to the skillet. Cook, stirring often, for 5-7 minutes, until it turns golden and looks creamy. Season with black pepper.
- Add 1/2 cup of reserved pasta water to the skillet. Stir and scrape up any browned bits. Add the drained pasta and toss vigorously over low heat. Add more pasta water a splash at a time until the sauce coats the noodles.
- Turn off the heat. Add the lemon juice, most of the Parmesan, and a handful of torn basil. Toss everything together. Serve immediately with remaining Parmesan, a twist of black pepper, and a single basil leaf on top.
Notes
Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water or broth to revive the sauce. Freezing is not recommended for the finished dish, but you can freeze the cooked, squeezed zucchini for up to 3 months.
Key tips: Don't skip squeezing the zucchini — it's the most important step for a silky, not watery, sauce. Reserve more pasta water than you think you'll need; the starchy water is the glue. Use tongs to toss the pasta with the sauce for even coating. Taste before adding extra salt at the end — the Parmesan and pasta water already bring salt.