Zucchini Linguine

Name: Zucchini Linguine
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 large zucchini (8 oz. each), coarsely grated; 12 oz. linguine; 1/4 c. olive oil; 5 cloves garlic, thinly sliced; 1 red chile, thinly sliced; 1 tsp. grated lemon zest plus ¼ cup lemon juice (from about 2 lemons), plus more zest for serving; 1/2 c. grated Parmesan cheese, plus more for serving; Kosher salt; 1 c. microgreens

Meatless Monday!

By Kate MerkerPublished: Jun 10, 2022

2 Ratings

Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

490

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You don't even have to cook the grated zucchini in this recipe — just toss it with hot pasta and it'll warm through while staying nicely crisp.

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Ingredients

2
large zucchini (8 oz. each), coarsely grated
12 oz.
linguine
1/4 cup
olive oil
5
cloves garlic, thinly sliced
1
red chile, thinly sliced
1 tsp.
grated lemon zest plus ¼ cup lemon juice (from about 2 lemons), plus more zest for serving
1/2 cup
grated Parmesan cheese, plus more for serving
Kosher salt
1 cup
microgreens

Directions

1. Step 1Place clean dishtowel in colander or in strainer set over bowl. Add zucchini and let sit until ready to use.
2. Step 2Cook pasta per package directions. Reserve 3/4 cup pasta cooking water, then drain pasta and return to pot.
3. Step 3In large skillet, heat oil, garlic, and chile on medium-low, stirring often, until garlic begins to turn light golden brown, 4 to 6 minutes.
4. Step 4Immediately remove from heat and stir in lemon zest and juice, Parmesan, 1/4 cup reserved pasta water, and 1/2 teaspoon salt. Add pasta, return to medium-high, and cook, tossing until sauce coats noodles, adding additional reserved pasta water as necessary.
5. Step 5Toss with grated zucchini. Divide among bowls and serve topped with microgreens, Parmesan, and additional lemon zest if desired.