Description
Bright citrus notes dance with tender zucchini ribbons and garlic-infused olive oil, coating every strand of spaghetti. A sprinkle of Parmesan and fresh basil adds creamy, herbaceous contrast for a refreshing summer dinner.
Ingredients
- 8 oz spaghetti
- 2 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 1 medium zucchini thinly sliced
- 1 lemon zested and juiced
- 1/4 tsp red pepper flakes
- Salt to taste
- Black pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh basil chopped
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the minced garlic for about 1 minute until fragrant.
- Add the sliced zucchini to the skillet and cook for 3–4 minutes until just tender.
- Stir in the lemon zest, lemon juice, and red pepper flakes, and cook for another minute.
- Drain the pasta, reserving 1/2 cup of the cooking water.
- Add the drained pasta to the skillet and toss with the zucchini mixture, adding reserved pasta water as needed to create a light sauce.
- Stir in the grated Parmesan cheese and season with salt and black pepper.
- Remove from heat and garnish with chopped fresh basil before serving.
Notes
- Use high-quality extra virgin olive oil for the best flavor.
- Reserve some pasta cooking water to achieve your ideal sauce consistency.
- Adjust red pepper flakes based on your preferred spice level.
- Serve immediately to enjoy the fresh, vibrant flavors.