Simple Lemon and Zucchini Spaghetti with Fresh Basil
Shredded zucchini is cooked down until soft, along with fresh lemon and garlic. It’s tossed with spaghetti and topped with fresh basil and toasted pine nuts. A simple summer meal.
Ingredients
- 1/4 cup pinenuts
- 2-3 medium zucchini
- 3 cloves garlic
- 1 Tbsp olive oil
- 1/2 tsp salt Plus more to taste
- 2 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- 1 large handful fresh basil leaves torn or shredded
- 2 Tbsp butter
- black pepper to taste
To serve
- 400 grams dried spaghetti
- fresh basil leaves torn or shredded
- parmesan cheese
Instructions
- Place a saucepan pan over medium heat and let it warm up. Add in the pine nuts and let them toast for 15-20 seconds, then give the pan a shake to move them around. Keep them toasting for a further minute or so, shaking the pan as needed so they don't burn.Once toasted, tip them into a small bowl and set them aside.
- Grate the zucchini, and peel and crush the garlic.Bring a pot of water to the boil for the pasta. (Once the pasta water is boiling, add the dried spaghetti, a pinch of salt and cook until al dente or as according to the packet instructions.)
- Heat the same saucepan as used before over low-medium heat and add in the olive oil. Once the oil has heated, add in the garlic and let it toast for only a minute or so, until fragrant.
- Add in the grated zucchini and the salt and stir it together. Let this cook for around 10 minutes until the zucchini has released its juices and has softened down. Some of the liquid from the zucchini will evaporate, but don't let it dry out.
- Once the zucchini has cooked through, add in the lemon zest, lemon juice and black pepper and stir. Taste and season more if necessary.
- Once the pasta is cooked, reserve about 1/2 cup of pasta water, then drain the pasta and add it back to the pot. Lower the heat to low. Add the butter, the cooked zucchini and the torn basil leaves to the pot and toss it all together with as much pasta water as needed to help it combine. Serve it hot, and top the toasted pinenuts, extra fresh basil and parmesan.
Nutrition
Calories: 513kcalCarbohydrates: 81gProtein: 19gFat: 12gSaturated Fat: 3gCholesterol: 9mgSodium: 509mgPotassium: 627mgFiber: 5gSugar: 7gVitamin A: 392IUVitamin C: 32mgCalcium: 197mgIron: 2mg
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