Zucchini Pasta With Lemon Cream

How to Make Zucchini Pasta With Lemon Cream

Total time: 20 min · Yields 4 servings

1. 1

   Boil the Pasta

   Bring a large pot of heavily salted water to a boil. Add the linguine and cook according to package instructions until just al dente. Reserve 120 ml of pasta water before draining.

2. 2

   Sauté Aromatics

   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking for 1 minute until the garlic is golden and fragrant.

3. 3

   Create the Cream Base

   Lower the heat and pour in the heavy cream and lemon juice. Simmer gently for 2 minutes to slightly thicken the sauce. Stir in half of the Parmesan cheese until melted.

4. 4

   Combine Ingredients

   Add the hot pasta and the raw zucchini ribbons to the skillet. Toss vigorously using tongs for 1 to 2 minutes, adding reserved pasta water as needed to reach a silky consistency.

5. 5

   Final Seasoning

   Remove from heat. Stir in the lemon zest, remaining Parmesan, and fresh basil. Season with salt and cracked black pepper to taste.