Lemony Zucchini Pasta

Preperation time
20 m
Skills level

Serving size
4-6
Country of origin

Preparation time: 20 m
Servings: 4-6

Ingredients

  • 6 cups shredded zucchini, about 3 medium-sized zucchinis
  • 12 ounces Capellini pasta
  • 4 tablespoons lemon juice, about 2 ½ small lemons freshly squeezed
  • 4-5 large garlic cloves, finely diced
  • 2 tablespoons salted butter
  • 3 tablespoons nonpareil capers, rinsed and drained (1 teaspoon reserved liquid)
  • ¼ teaspoon red pepper flakes (or more)
  • ¼ cup extra virgin olive oil
  • ½ cup grated Pecorino Romano cheese, plus more for topping (or Parmagiano-Reggiano)
  • Ground sea salt and cracked black pepper to taste
  • ½- 1 cup reserved pasta water
  • Zest of 1 lemon
  • Garnish: fresh basil ribbons or chopped fresh parsley
  • Optional: 1 cup sliced crispy cremini mushrooms for topping
  • Topping: ¾ cup breadcrumbs, 2 tablespoons salted butter
  • A good quality extra virgin olive oil
  • Table salt (for pasta water)
  • Large non-stick frying pan with lid
  • Small cast iron skillet (for mushrooms)
  • Small non-stick frying pan( for breadcrumbs)
  • Tongs for tossing pasta
Recipe Type:
Course:

This is a great way to use up those zucchinis from your garden. This dish is very lemony and creamy without being too heavy. You will love it!

Start by washing and drying the zucchinis. Then shred the zucchinis and place in a bowl and set it aside.

Note: For this recipe, if you cannot find a 12-ounce bag of pasta, just reserve a handful of pasta from a 1lb. bag (16-ounce) and use it for another recipe. We don’t want to overpower the zucchini with the pasta.

In a large frying pan, drizzle some olive oil and add the butter. Once butter has melted, toss in the diced garlic and cook on medium-low heat until translucent. Then add the red chili flakes and toast for 1 minute. Add the drained capers (reserve liquid for now) and heat for 2 minutes.

Add the shredded zucchini to the pan. Add salt to taste. Keep heat on low. Stir occasionally, so it doesn’t stick. Cook the zucchini for about 5 minutes. Add the lid to the pan so the zucchini cooks through and steams. Do not brown the zucchini.

In the meantime, boil a pot of water to cook pasta. Once it boils, add a generous amount of table salt. Cook according to box directions.

While the pasta cooks, juice lemons into a small bowl. Grate the cheese and set aside. Cut the basil leaves into ribbons or chop some fresh parsley.

Prepare Breadcrumb Topping.

In a small non-stick frying pan, heat 2 tablespoons of butter. Once melted, add the breadcrumbs and toast for 2 minutes. If it’s dry add a drizzle of olive oil. Set this aside. You will use these to top each dish.

Prepare Crispy Mushrooms.

In a small cast iron skillet, add a drizzle of olive oil and the mushrooms along with a sprinkle of sea salt. Heat on medium-high heat until crispy. Then set the mushrooms aside for topping this dish.

After the zucchini has cooked for about 5 minutes, add the lemon juice, keeping heat on low.  With a spider strainer, transfer pasta to pan. (Reserve 1 cup pasta water and set aside.) Add ¼ cup of olive oil, reserved caper liquid, and a good amount of cracked black pepper, and mix with tongs. Stir continuously. Add more ground sea salt and lemon zest to taste. Take off the heat and add in the cheese and mix with tongs to fully incorporate cheese.

Top dish with basil ribbons (or chopped parsley) and a good shaving or more of lemon zest. Reserve pasta water as this will thicken as it sits.

Place a portion in each bowl, and top with crispy mushrooms if desired and breadcrumb mixture and a shaving of Pecorino Romano cheese.

Delicious!