Creamy Zucchini Pasta with Lemon and Basil
This zucchini pasta gives the squash a caramelized crust first, then builds the cream sauce around the flavors in the pan. I add lemon (in two different ways), fresh basil, and Parmesan. It's the recipe I reach for every summer, without fail.
Equipment
Ingredients
- ¼ cup (60 ml) extra virgin olive oil
- 1 thinly sliced shallot
- 1 lemon sliced in half
- 2 medium (390 g) zucchini sliced into 2-inch sticks, ½-inch thick
- 8 ounces (225 g) spaghetti or linguine or other any dried pasta shape you enjoy
- 1 cup (235 ml) heavy cream
- 2 cloves grated or finely chopped garlic
- ¼-½ teaspoon crushed red pepper
- Kosher salt and freshly ground black pepper
- zest of one lemon
- ½ cup grated Parmesan cheese plus more for serving
- ¼ cup fresh basil leaves sliced into ribbons
Instructions
- Bring a large pot of water to a boil and salt generously (I use about 1 tablespoon kosher salt per quart of water).
- Put ¼ cup extra virgin olive oil in large (preferably 12-inch) skillet and place over medium-high heat. Add 1 thinly sliced shallot and arrange the lemon halves cut-side down in the pan. Cook the shallots until they're soft and beginning to brown on the edges, 3-5 minutes, stirring occasionally.
- Add 2 medium zucchini sliced into 2-inch sticks, ½-inch thick to the pan and sprinkle with 1 teaspoon salt and plenty of freshly ground black pepper. Stir the zucchini into one layer. Cook 5 minutes without disturbing, or until the zucchini is nicely browned on one side.
- Pour 1 cup heavy cream into the pan and stir in 2 cloves grated or finely chopped garlic and ¼-½ teaspoon crushed red pepper Bring the cream to a boil and cook 5 minutes, until it looks reduced and thickened.
- Meanwhile, cook the pasta until al dente, according to the package directions. Drain.
- Remove the skillet from the heat. Using tongs, squeeze the juice from the cooked lemons into the sauce, then discard them. Add the zest of one lemon, ½ cup grated Parmesan cheese, and drained pasta to the pan. Combine the pasta with tongs or two wooden spoons until it melds with the sauce.
- Sprinkle ¼ cup fresh basil leaves over the pasta and serve, with additional grated cheese on top.
Video
Notes
- To make the sauce without cream, replace it with 1 cup of chicken or vegetable broth diluted with 2 tablespoons cornstarch.
- Choose zucchini that are smaller than 2-inches in diameter — larger sized squash usually contain more interior seeds and can taste bitter.
Nutrition
Calories: 406kcalCarbohydrates: 10gProtein: 7gFat: 39gSodium: 245mgFiber: 2gSugar: 5g
