Spaghetti with Zucchini, Lemon, and Basil
User Reviews
4.4
10 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
2 servings
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Calories
411 kcal
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Course
Main Course
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Cuisine
American
Spaghetti with Zucchini, Lemon, and Basil
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Here’s a quick, lemony vegetarian pasta dish that can easily be adapted to other greens: try it with asparagus, broccoli or broad beans when you tire of zucchini.
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Ingredients
- salt sea salt
- 3 1/2 ounces spaghetti of choice
- 3 1/2 ounces linguine
- 3 1/2 ounces pasta
- 2 tablespoons olive oil
- 1 medium (3 oz) shallot finely chopped, banana shallot or 2 to 3 smaller shallots
- 1 garlic finely chopped, clove
- chile flakes a pinch
- 1 medium (8 oz) zucchini roughly grated or chopped
- basil fresh, leaves from a few sprigs
- lemon preferably organic, grated zest and juice of 1/2 small unwaxed
- black pepper freshly ground
- Parmesan Cheese grated, to serve
- 2 tablespoons pine nuts toasted, to serve
Instructions
- Bring a medium saucepan of salted water to a boil and cook the pasta according to the packet instructions. Reserve 1/2 cup cooking water and drain the pasta.
- Meanwhile, in a large skillet over medium-low heat, warm 1 tablespoon olive oil, add the shallot and cook until soft, 3 to 5 minutes. Add the garlic and chile flakes and cook for 1 minute more.
- Stir in the remaining 1 tablespoon olive oil and the zucchini, season with salt and pepper, and cook just long enough for the zucchini to soften and absorb some of the flavor from the garlic, shallot, and chile, 4 to 7 minutes.
- Remove from the heat, add the basil leaves and allow the basil to wilt slightly. Add the lemon zest and juice.
- Add the pasta to the skillet. Stir, adding a little pasta water, if necessary to thin the sauce.
- Serve hot, with plenty of grated Parmesan and pine nuts scattered on top.
Notes
- Some people have big opinions on this—on this very site, you might not be surprised to learn. But what our fearless leader says is true—most of us are using our zesters wrong. The problem is that we're holding the zester upside down. That's right...You should be holding the lemon beneath the zester and the zester above it, with the channel facing up (grates facing down). That way, you're not continually having to check how much zest you've removed. Use your lower hand to rotate the lemon as you zest to your heart's desire.
Nutrition Information
Show Details
Serving
1portion
Calories
411kcal
(21%)
Carbohydrates
47g
(16%)
Protein
10g
(20%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Monounsaturated Fat
12g
(60%)
Sodium
14mg
(1%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 411kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 14mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
10 reviews
Good
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