Creamy Lemon Zucchini Pasta
This lemon zucchini pasta is true summer comfort food. Creamy bucatini with melted, caramelized zucchini, fresh lemon zest, garlic and tons of parmesan is one of the most satisfying dishes ever. Add a handful of basil and you're good to go!
Ingredients
- 3 to 4 cups freshly grated zucchini, before squeezing
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- kosher salt and pepper
- 4 garlic cloves, minced
- 1 pound bucatini pasta
- ½ cup heavy cream
- 2 tablespoons freshly grated lemon zest
- ⅓ cup finely grated parmesan cheese
- ½ cup chopped fresh basil, plus more for topping
- 3 tablespoons chopped fresh chives
- ⅓ cup shaved parmesan cheese
Instructions
- Freshly grate the zucchini. Place it in a large kitchen towel and squeeze out as much of the liquid as possible.
- Heat the butter and olive oil in a large skillet or dutch oven over medium heat. Add the zucchini with a big pinch of salt and pepper. Stir to toss. Cook, stirring over, until the zucchini melts down and becomes caramelized, about 20 to 25 minutes. Stir in the garlic.
- While the zucchini cooks, bring a pot of salted water to a boil and cook the bucatini. When it’s finished, reserve 2 cups of the starchy pasta water.
- Transfer the pasta to the pan with the zucchini - you can take it right from the pot and place it in the zucchini skillet. Add 1 cup of the reserved water and the heavy cream. Stir and toss until combined. Stir in the lemon zest and the finely grated parmesan.
- Add another ½ cup of the starchy water, stirring to combine. Add in the fresh basil and chives. Taste and if needed, add in more salt, pepper or lemon zest or parmesan.
- Top the pasta with the shaved parmesan and a bunch of fresh basil. Serve immediately!
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