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Lemon Zucchini Pasta

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This lemon zucchini pasta only takes 25 minutes to make, making it ideal for busy summer evenings. Fresh zucchini blends perfectly with the lemony sauce. If you have summer squash on hand, you can use that instead. You can also experiment with topping the pasta with different fresh herbs like basil or parsley to add variety.

Ingredients:
  • 8 ounces whole-wheat spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped shallots
  • 1½ pounds zucchini, cut diagonally into 1-inch half-moons
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons lemon zest, plus more zest for garnish and lemon wedges for serving
  • 1 teaspoon italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon crushed red pepper
  • ¼ cup heavy cream
  • ¼ cup grated parmesan cheese, plus more for garnish
  • 1 tablespoon chopped fresh mint, plus more for garnish
Directions:
  1. Cook 8 ounces spaghetti in a large pot of boiling water according to package directions for al dente, about 7 minutes. Reserve 1½ cups of the cooking water; drain the pasta and set aside.
  2. Heat 2 tablespoons oil in a large skillet over medium heat. Add shallots; cook, stirring constantly, until softened, about 2 minutes. Add zucchini, 1 tablespoon chopped garlic, 2 teaspoons lemon zest, 1 teaspoon Italian seasoning, ½ teaspoon salt and ¼ teaspoon each pepper and crushed red pepper; cook, stirring occasionally, until the zucchini is bright green and tender, about 3 minutes.
  3. Add ¼ cup cream, ¼ cup Parmesan, the pasta, 1 tablespoon mint and ¼ cup of the cooking water to the pan; toss gently using tongs until evenly coated and the sauce is slightly thickened, 2 to 4 minutes. (Add additional cooking water, ¼ cup at a time, as needed to reach a creamy consistency.)
  4. Divide the pasta among 4 shallow bowls. If desired, squeeze a small lemon wedge over each bowl and garnish with Parmesan, mint and/or lemon zest.
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