Ingredients
Method
- Bring a large pot of heavily salted water to a boil. Cook the pasta until 1 minute less than al dente. Drain and immediately rinse under cold water to stop the cooking process. Set aside to cool.
- In a large skillet, heat the olive oil over medium-high heat. Add the zucchini slices in a single layer. Let them sit undisturbed for 2–3 minutes to allow a golden-brown crust to form. Toss and cook for another 2 minutes until the zucchini is tender-crisp. Remove from the skillet and set aside.
- In the same skillet, lower the heat to medium and add the butter and minced garlic. Sauté for 30 seconds until fragrant but not browned. Add 1/4 cup of the reserved pasta water and the lemon juice to deglaze the pan.
- Add the cooked pasta to the skillet with the garlic and lemon. Pour in the remaining pasta water (about 1/2 cup) and the grated parmesan. Toss the pasta vigorously until the cheese has melted and the sauce has emulsified into a creamy texture.
- Return the seared zucchini to the pan and toss again. Add the lemon zest and fresh herbs. Adjust the seasoning with salt and pepper to taste. If the pasta appears dry, add more pasta water, a little at a time, until the sauce is silky.
- Serve immediately in warmed bowls, garnished with extra parmesan and a crack of black pepper.
Notes
This 20-minute recipe is perfect for a quick yet sophisticated dinner, bringing together the freshness of zucchini and the brightness of lemon with a silky, creamy sauce that coats every strand of pasta.
