Simple Sautéed Zucchini and Lemon Pasta

Ingredients

• 12 ozLinguine or Spaghetti
• 2 countMedium Zucchini
• 2 tablespoonsOlive Oil
• 3 countGarlic Cloves
• 1 countLemon
• 0.5 cupGrated Parmesan Cheese
• 0.3 cupFresh Parsley, chopped
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack Pepper
• 0.5 cupReserved Pasta Water

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add the linguine or spaghetti and cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve about 1/2 cup of the starchy pasta water.

   ⏱ 10 min
2. 2

   While the pasta cooks, slice the zucchini into thin half-moons and mince the garlic. Heat the olive oil in a large skillet or frying pan over medium heat. Add the sliced zucchini and sauté for 5-7 minutes, stirring occasionally, until tender-crisp and lightly browned.

   ⏱ 7 min
3. 3

   Add the minced garlic and lemon zest (from the whole lemon) to the skillet with the zucchini. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

   ⏱ 2 min
4. 4

   Add the drained pasta directly to the skillet with the zucchini mixture. Squeeze in the juice from half of the lemon. Stir in the grated Parmesan cheese and chopped fresh parsley. Gradually add the reserved pasta water, a splash at a time, while tossing to create a light sauce that coats the pasta.

   ⏱ 3 min
5. 5

   Season with salt and black pepper to taste. If you prefer more lemon flavor, squeeze in the juice from the remaining half lemon. Serve immediately, garnished with extra fresh parsley and Parmesan cheese if desired.

   ⏱ 1 min