Thursday, September 29, 2011

Linguine with Zucchini, Lemon Zest, and Basil

This is a light and refreshing pasta, perfect for a summer day. The original recipe calls for Wondra flour, but I just used all-purpose.

Linguine with Zucchini, Lemon Zest, and Basil (from Radically Simple)

2 medium zucchini, trimmed
6 tbsp olive oil
1 large garlic clove, peeled and smashed
1/4 cup flour
1/3 cup chopped fresh basil
12 ounces fresh linguine
1 lemon
1/2 cup freshly grated Parmigiano-Reggiano

1. Bring a large pot of salted water to a boil.
2. Slice the zucchini into thin rounds and dust with flour.
3. Heat 3 tbsp of oil in a very large skillet. Add garlic and discard when brown.
4. Add zucchini to skillet and cook over high heat until dark golden and soft, about 6 minutes.
5. Add basil to skillet and cook for 1 minute.
6. Cook pasta according to directions. Drain and toss with remaining oil.
7. Spoon zucchini and pan juices over pasta.
8. Grate zest of lemon on top and squeeze a little juice over all.
9. Sprinkle with cheese.

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