Zucchini And Lemon Linguine Food

LEMONY SPAGHETTI AND ZUCCHINI

Steps:

• Bring a large pot of salted water to a boil.
• Cook the spaghetti according to the package directions; drain, reserving 1 cup cooking water.
• Melt the butter in a large skillet over medium-high heat. Add the zucchini noodles, lemon zest, red pepper flakes and 1 teaspoon salt. Cook, tossing gently with tongs, until crisp-tender, about 2 minutes. Add the pasta and reserved cooking water and toss to combine. Stir in the lemon juice and Parmesan. Season with salt.
• Transfer the spaghetti to a serving bowl. Top with more Parmesan and red pepper flakes and serve with lemon wedges.

ZUCCHINI LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in a handful of grated zucchini; cook for 1 minute and then add the rest of the zucchini. Cook for 3 minutes.
• Toss pasta with zucchini, cheese and yogurt. Season with salt and pepper. Mix well and serve.

LEMONY PASTA WITH ZUCCHINI AND FRESH HERBS

Steps:

• Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Drain, reserving 1 cup of the pasta cooking water.
• Meanwhile, prepare the zucchini or other squash: Season chunks with salt and pepper. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the squash in one layer (you may need to do this in two batches) and cook undisturbed until it begins to turn golden brown, about 3 minutes. Flip and cook 2 to 3 minutes more. Remove from the pan and set aside. Taste and season again, if necessary.
• Add the remaining 1 tablespoon oil to the pan. Add the garlic and red-pepper flakes and cook until the garlic becomes translucent, about 30 seconds. Add the squash back to the pan along with the lemon juice and half the lemon zest. Toss to combine.
• Add the pasta to the skillet, and toss to combine. Add 1/2 cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky. If needed, add an additional 1/4 cup pasta water or more to loosen. Add the fresh herbs and toss again. Top with additional herbs and the remaining lemon zest. Serve in bowls, and pass grated cheese at the table. Season with flaky salt, if desired.

ZUCCHINI LINGUINE

Steps:

• Cook the pasta according to package instructions. I like the lightly oil and generously salt my water. Once done, reserve 2/3 cup of the cooking water and drain the pasta.
• Slice or spiralize your squash.
• In a large skillet over medium heat, add in your olive oil and let get hot. Add in the squash and cook to your desired doneness. I like mine almost still raw but heated all of the way through which takes about 3-4 minutes. You can also cook the squash longer, about 8 minutes, until it's softer and cooked through a bit better.
• Turn the heat to low and add in the mint slices, lemon zest, lemon juice, drained pasta, and 1/2 cup of the cooking water (the other 1/3 cup is just in case you think it needs a bit more). Toss until combined.
• Divide the pasta among 2 plates and grate on the parmesan to each dish.
• Salt and pepper to taste and then ENJOY!!

SPAGHETTI WITH LEMON AND ZUCCHINI

Steps:

• Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel-lined plate to drain. Dry well.
• Heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the skillet and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant and beginning to brown slightly, about 2 minutes. Add the capers, anchovy paste, red pepper flakes and the blanched lemon slices and cook, stirring occasionally with a wooden spoon to dissolve the anchovy paste and brown the lemons, for another 2 minutes. Add the zucchini and remaining teaspoon salt. Cook, stirring occasionally, until parts of the zucchini turn deep brown while some parts remain al dente, about 10 minutes.
• Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3 cup pasta water to the skillet with the zucchini and stir to deglaze. Use a pair of tongs to remove the pasta directly to the skillet. Sprinkle the bare pasta with the Parmesan and toss well to coat the pasta with the zucchini sauce. (Some of the zucchini should have gotten rather soft, which helps to create a silky sauce.) Add another 1/2 cup pasta water if needed to maintain the sauce. Top the pasta with the herbs and feta and serve.

LEMONY ZUCCHINI LINGUINE

Steps:

• Cook the pasta in a pot of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, slice the zucchini lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandoline (use the guard!). Place a large non-stick frying pan on a medium-high heat with the olive oil, then add the zucchini. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
• Toss the drained pasta into the zucchini pan with a splash of reserved cooking water. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper. Dish up, finely grate over the remaining Parmesan, and drizzle with the extra-virgin olive oil before tucking in.

LEMONY COURGETTE LINGUINE

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
• Meanwhile, slice the courgettes lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
• Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the courgettes.
• Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
• Toss the drained pasta into the courgette pan with a splash of reserved cooking water.
• Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
• Dish up, finely grate over the remaining Parmesan and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.

CRAB AND ZUCCHINI LINGUINE

Steps:

• Pick through the crab meat to ensure there is no shell.
• Finely shred the zucchinis or either coarsely grate them or use a mandolin to slice.
• Add the olive oil to a wide pan and add the shredded zucchini and cook for a couple of minutes over a high heat until they collapse but have not coloured.
• Add the garlic and chillies and cook for a couple of minutes longer.
• Season well with the salt and pepper and fold through the crab meat.
• Meanwhile cook the linguine in salted water - this should not take more than 2 minutes.
• Lightly drain the linguine and then mix through the crab mixture.
• Fold through the parsley and lemon juice and then serve with the lemon wedges.

ZUCCHINI AND LEMON SPAGHETTI

Steps:

• First cook the spaghetti (check the package for specific instructions) by bringing a large saucepan of water to a boil, adding a couple of large pinches of sea salt and then the spaghetti; it should take about 8-10 minutes to cook. Stir every so often so the strands of pasta don't stick together. When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set it aside.
• You can use the same saucepan to make the sauce. Pour in the 3 tablespoons of olive oil and heat over medium heat, then add the zucchini and sauté for 4-5 minutes, before adding the garlic and herbs and mixing well. Sauté for a couple more minutes, to allow all the flavors to come together and the zucchini to cook through.
• Return the cooked spaghetti to the pan and heat through, then mix in the cheese and lemon zest, and season with a little sea salt (you may not need much since the feta cheese is salty) and a good grind of black pepper. Serve, with a little more grated cheese sprinkled over, if you wish.

SPAGHETTI WITH ZUCCHINI, LEMON, AND BASIL

Steps:

• Bring a medium saucepan of salted water to a boil and cook the pasta according to the packet instructions. Reserve 1/2 cup cooking water and drain the pasta.
• Meanwhile, in a large skillet over medium-low heat, warm 1 tablespoon olive oil, add the shallot and cook until soft, 3 to 5 minutes. Add the garlic and chile flakes and cook for 1 minute more.
• Stir in the remaining 1 tablespoon olive oil and the zucchini, season with salt and pepper, and cook just long enough for the zucchini to soften and absorb some of the flavor from the garlic, shallot, and chile, 4 to 7 minutes.
• Remove from the heat, add the basil leaves and allow the basil to wilt slightly. Add the lemon zest and juice.
• Add the pasta to the skillet. Stir, adding a little pasta water, if necessary to thin the sauce.
• Serve hot, with plenty of grated Parmesan and pine nuts scattered on top.

LINGUINE AND ZUCCHINI ON YOUR TABLE IN MINUTES

Steps:

• In a frying pan cover the bottom with olive oil and start frying your zucchini coins, sprinkle with salt and pepper and set aside on paper towels to drain.
• Have your salted pasta water going while you're frying up the zucchini.
• When done frying the zucchini, add more oil to the bottom of the pan and toss in the shaved garlic, the toasted nuts and the breadcrumbs, everything should be golden and toasty.
• Cook your pasta Al dente, reserve some hot pasta water then drain the pasta and toss it into the pan with the breadcrumb mixture.
• Gently toss in half of your zucchini coins, combining well.
• If you feel you need to loosen things up add in some of the pasta water.
• You can then toss in your parsley, check for seasoning adding salt, pepper, more cheese and maybe an extra drizzle of olive oil, it's up to your taste buds.
• Place pasta into your serving dish and top with the remaining zucchini coins for a nice presentation along with a sprinkling of nuts and more parsley.

ZUCCHINI AND LEMON LINGUINE

Steps:

• Cook the linguine following the packet instructions, then drain quickly so some cooking water is still clinging to the strands.
• Tip back into the cooking pan with the grated zucchini, olive oil, garlic, lemon zest, chili flakes and most of the basil.
• Season generously and toss everything together using tongs.
• Scatter with the remaining basil leaves and serve.