Monday, 18 July 2011
Moosewood Mondays: Spaghetti with Zucchini and Lemon
Whether you grow it, buy it, or steal it from your neighbour's garden. (Or, more likely, find baskets of it on your doorstep) Zucchini is the summer gift that keeps on giving. Ripening with such profusion to make even the darkest of thumbs feel triumphant, its generosity knows no end. Okay, winter would be considered an end, but for now it's zucchini season! Let's make pasta.
This is a simple and delicious way to serve your zucchini. For extra thin slices, use a food processor or mandolin.
Spaghetti with Zucchini and Lemon
adapted from Moosewood Restaurant Cooks at Home
1 lb spaghetti or linguini
3 Tbsp extra virgin olive oil, plus more for the pasta
6 cloves garlic, minced
6-8 small, tender zucchini, sliced thin (about 4+ cups)
kosher salt and fresh ground black pepper
juice of two lemons, divided
zest of one lemon
6 large fresh basil leaves, chiffonade
2 cups Pecorino or Parmesan cheese, shredded on a Microplane, divided
Cook your pasta in a large pot of boiling well-salted water.
Meanwhile, heat up the oil in a large frying pan on med/high. Toss in your zucchini and garlic and let get a little colour, a little softened. Season with salt and pepper.
Add half the lemon juice and all the zest, as well as the basil. Adjust seasoning to taste and let rest for a moment while you strain your pasta.
Strain pasta and toss in a big bowl with a good glug of extra virgin olive oil, the other half of the lemon juice, and one cup of the grated cheese.
Serve: Twirl some pasta onto a plate or bowl, top generously with glorious medallions of zucchini and cheese.