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Zucchini Linguine

Meatless Monday!

zucchini linguine
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.

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Cal/Serv: 490
Yields: 4 servings
Total Time: 0 hours 30 mins

large zucchini (8 oz. each), coarsely grated

12 oz.


1/4 c.

olive oil


cloves garlic, thinly sliced


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.


  1. Place clean dishtowel in colander or in strainer set over bowl. Add zucchini and let sit until ready to use.
  2. Cook pasta per package directions. Reserve 3/4 cup pasta cooking water, then drain pasta and return to pot.
  3. 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.
  4. 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.
  5. 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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