Zucchini Linguine
Meatless Monday!
Mike Garten
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.
Cal/Serv:
490
Yields:
4
servings
Total Time:
0
hours
30
mins
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
Directions
- Place clean dishtowel in colander or in strainer set over bowl. Add zucchini and let sit until ready to use.
- Cook pasta per package directions. Reserve 3/4 cup pasta cooking water, then drain pasta and return to pot.
- In large skillet, heat oil, garlic, and chile on medium-low, stirring often, until garlic begins to turn light golden brown, 4 to 6 minutes.
- Immediately 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.
- Toss with grated zucchini. Divide among bowls and serve topped with microgreens, Parmesan, and additional lemon zest if desired.
NUTRITIONAL INFORMATION (per serving): 490 calories, 18 g fat (3.5 g saturated), 15 g protein, 435 mg sodium, 70 g carb, 5 g fiber
Did you make this recipe? Comment below!
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