Creamy Lemon Zucchini Pasta
Prep time: 25 min
Cook time: 25 min
Ingredients
2 lb. zucchini
4 large garlic cloves
3 TBSP olive oil
¼ tsp red pepper flakes
½ cup basil or mint
12 oz. long pasta
1 lemon
½ oz. hard cheese
1 ¼ tsp kosher salt
1 large shallot
Freshly ground pepper
½ cup heavy cream
Directions
Bring a large pot of water to boil/salt heavily.
Trim squash then grate on large holes of a box grater into a clean towel. Peel and grate shallot the same way; peel and grate garlic on small holes.
Gather ends of a kitchen towel and squeeze over the sink to extract all the water.
Heat olive oil in a medium Dutch oven over medium-high heat. Bloom red pepper flakes for 30 secs. Add zucchini mixture, salt, and season with pepper. Cook, stirring occasionally, until jammy ~15-20 mins.
Meanwhile, cook pasta al dente according to package instructions. Reserve 2 cups of pasta water.
Juice 1 lemon into a small bowl. Grate cheese and coarsely tear/chop herbs.
Transfer pasta to pot with zucchini. Reduce heat to medium-low, add ½ cup pasta water, heavy cream, and stir. Add cheese, another ½ cup pasta water, and stir vigorously until creamy sauce forms.
Remove pasta from heat and stir in 2 TBSP lemon juice. Season to taste. Stir in herbs.
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