Herbaceous
Guru
This is a great recipe for summer, especially if you’ve had a bumper crop of zucchini and need to use some up. It’s pretty quick to make, as well. I don’t know the original source for this recipe - I got it from my dad, who’s had it in his recipe box for some time.
Ingredients:
250 g fettuccine or other long, thin pasta
4 zucchini (I like to use 2 green and 2 yellow to make it pretty)
1/4 cup olive oil
1 tbsp chopped garlic
Salt to taste
Zest of 1 lemon
Juice of 1/2 lemon
1/2 cup grated Parmesan
A few halved cherry tomatoes, to garnish
Cut zucchini lengthwise into 1/4 inch slices, then cut slices into 1/4 inch strips. Get your water boiling for the pasta. I usually add the pasta at this point and then proceed with the rest of the recipe.
Add olive oil to a large pot over medium heat. Add zucchini, garlic, and salt. Cook until water has evaporated from zucchini. Add lemon zest When the pasta is done, use tongs to transfer it (along with any water clinging to it) to the pot with zucchini. Toss gently. Add lemon juice and Parmesan, toss again. Season with salt and pepper. Serve garnished with cherry tomatoes. Serves 4.
Ingredients:
250 g fettuccine or other long, thin pasta
4 zucchini (I like to use 2 green and 2 yellow to make it pretty)
1/4 cup olive oil
1 tbsp chopped garlic
Salt to taste
Zest of 1 lemon
Juice of 1/2 lemon
1/2 cup grated Parmesan
A few halved cherry tomatoes, to garnish
Cut zucchini lengthwise into 1/4 inch slices, then cut slices into 1/4 inch strips. Get your water boiling for the pasta. I usually add the pasta at this point and then proceed with the rest of the recipe.
Add olive oil to a large pot over medium heat. Add zucchini, garlic, and salt. Cook until water has evaporated from zucchini. Add lemon zest When the pasta is done, use tongs to transfer it (along with any water clinging to it) to the pot with zucchini. Toss gently. Add lemon juice and Parmesan, toss again. Season with salt and pepper. Serve garnished with cherry tomatoes. Serves 4.
