Zucchiniandlemonlinguine Recipes

ZUCCHINI AND LEMON LINGUINE

Zucchini and Lemon Linguine image

This also makes a great pasta salad to serve with simply cooked salmon or leftover roast chicken. Just swap the linguine for a pasta shape like bows or spirals, drain well then mix with the other ingredients and cool before serving - the pasta will absorb the flavors while it cools.

Provided by English_Rose

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

14 ounces linguine
3 zucchini, coarsely grated
3 tablespoons olive oil
1 garlic clove, finely chopped
1 lemon, zest
1 pinch chili flakes
salt and pepper
12 -16 basil leaves, torn

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.

Nutrition Facts : Calories 491.7, Fat 12.2, SaturatedFat 1.8, Sodium 19.2, Carbohydrate 80.9, Fiber 5.2, Sugar 6.7, Protein 15.2

LEMONY SPAGHETTI AND ZUCCHINI

Lemony Spaghetti and Zucchini image

Spaghetti feels light and fresh when tossed with noodle-thin zucchini and lemon.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

Kosher salt
1 pound spaghetti
4 tablespoons unsalted butter
1 large zucchini, cut into long, thin "noodles"
1 tablespoon grated lemon zest, plus 3 tablespoons fresh lemon juice and lemon wedges, for serving
1 teaspoon crushed red pepper flakes, plus more, for serving
1 cup grated Parmesan, plus more, for serving

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.

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