Description
An easy lemony pasta with fried zucchini recipe to use up that summer produce. It’s great as a meat-free main dish or as a zucchini pasta salad.
Ingredients
- Salt
- 8 ounces, weight Penne, Farfalle, Or Other Short Pasta
- ⅓ cups Extra Virgin Olive Oil
- 4 Small Zucchini, Sliced Crosswise Into 1/4-inch Rounds
- 6 Cloves Garlic, Peeled And Thinly Sliced
- ½ teaspoons Red Pepper Flakes
- Zest And Juice Of 1 Lemon
- ½ cups Finely Grated Parmesan Cheese, Plus More For Serving
- ½ cups Fresh Basil Or Mint, Torn Or Thinly Sliced
- Freshly Cracked Black Pepper
Preparation
Bring a large pot of salted water to a boil. Cook pasta 1 minute less than package directions. Drain, reserving 1 cup of pasta water.
Meanwhile, heat olive oil in large skillet (preferably with high sides) over high heat until the oil is shimmering and looks like it’s thinned out slightly. Add half of the zucchini and fry until golden brown, 3-4 minutes per side. Using a slotted spoon or spatula, transfer the fried zucchini to a paper towel-lined plate and season with salt. Repeat with remaining zucchini.
Turn off heat and add the garlic to the now-empty skillet, swirling the pan to ensure that the garlic doesn’t burn. Turn the heat on to low and cook the garlic until soft and fragrant, about 1 minute. Add the red pepper flakes, lemon juice and zest, Parmesan cheese and ½ cup of pasta water. Bring to a simmer and whisk the mixture until well-combined.
Add the pasta to the skillet with the lemony sauce and toss, stirring constantly for about 1-2 minutes, until the pasta is al dente and the sauce sticks to the pasta. Add more pasta water if the sauce seems dry. Mix in the fried zucchini and basil. Taste and add more salt if needed.
To serve, top each portion with more Parmesan cheese and freshly cracked black pepper.
