Zucchini Lemon Parmesan Pasta with Fresh Herbs
Ingredients
- 8 oz pasta (spaghetti or fettuccine)
- 2 medium zucchinis, grated
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 cup grated Parmesan cheese
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh basil leaves, chopped
- Salt to taste
- Black pepper to taste
Instructions
1. Boil the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. Prepare the Sautéing Base: In a large skillet, heat the olive oil and butter over medium heat until the butter is fully melted.
3. Sauté Garlic: Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Cook Zucchini: Add the grated zucchini to the skillet, and season with salt and black pepper. Cook for about 5 to 7 minutes, stirring occasionally until the zucchini is tender and slightly golden.
5. Combine Pasta and Zucchini Mixture: Add the cooked pasta to the skillet. Toss with the zucchini mixture to combine.
6. Flavor the Dish: Add the lemon zest and half of the grated Parmesan cheese, stirring gently to melt the cheese and incorporate the flavors. Use reserved pasta water, adding a little bit at a time, to reach a creamy consistency.
7. Finish with Fresh Herbs: Remove the skillet from heat and stir in the chopped mint and basil, allowing their fresh aroma to infuse the dish.
8. Serve: Divide the pasta among plates, sprinkling the remaining Parmesan cheese over each serving. Garnish with additional basil and mint if desired.
Total Time
PT25M
25 minutes
Type of Dish
Dinner
Keywords
Pasta, Zucchini, Lemon, Parmesan, Fresh Herbs, Dinner, Easy Recipe, Gourmet, Quick Meal, Italian Flavors
Recipe Yield
Feeds 4 adults
Calories
Total Calories: 1800
#ZucchiniPasta #LemonParmesan #FreshHerbs #DinnerRecipe #GourmetCooking
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