Linguine Meets Zucchini
Elevate your pasta night with "Linguine Meets Zucchini," a vibrant, light, and flavorful dish that’s ready in just 30 minutes. This recipe pairs tender linguine with delicate zucchini ribbons, sautéed in fragrant garlic and a touch of olive oil. A dash of red pepper flakes adds a subtle kick, while fresh lemon juice and zest brighten the flavors. Finished with a generous sprinkle of Parmesan cheese and aromatic basil, this dish balances simplicity and sophistication. Perfect for a weeknight dinner or a casual gathering, this pasta recipe is a celebration of fresh, wholesome ingredients. Try "Linguine Meets Zucchini" for a quick and elegant meal that’s sure to impress!
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 2 medium zucchini
- 3 tbsp olive oil
- 4 cloves garlic
- 0.5 tsp red pepper flakes
- 1 lemon
- 0.5 cup Parmesan cheese
- 6 fresh basil leaves
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
While the pasta cooks, wash the zucchini and use a vegetable peeler or mandoline to create long ribbons. Set aside.
In a large skillet, heat the olive oil over medium heat. Mince the garlic and add it to the skillet. Sauté for 1-2 minutes or until fragrant, being careful not to burn the garlic.
Add the zucchini ribbons to the skillet and toss gently to coat in the garlic oil. Cook for 3-4 minutes, stirring occasionally, until the zucchini begins to soften.
Sprinkle the red pepper flakes over the zucchini and stir to combine.
Zest the lemon directly over the skillet, then cut the lemon in half and squeeze the juice over the zucchini mixture. Stir well.
Add the cooked linguine to the skillet, along with 1/4 cup of the reserved pasta water. Toss everything together to coat the pasta evenly. Add more pasta water if necessary to achieve your desired consistency.
Grate the Parmesan cheese over the pasta and incorporate it by tossing the mixture gently.
Season with salt and black pepper to taste. Tear the fresh basil leaves and sprinkle them over the dish.
Serve immediately, garnished with additional Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 6514 mg | 283% | |
| Total Carbohydrate | 234.5 g | 85% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 36.9 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1002 mg | 77% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2502 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
