30 minutes
A light and refreshing pasta dish featuring zucchini, lemon, and a medley of fresh herbs.
0 oz
Zucchini, sliced into half-inch pieces
0 oz
to taste
Black Pepper, cracked
to taste
0.25 fluid ounces
Garlic, thinly sliced
cloves
teaspoons
Lemon Juice, freshly squeezed
0.25 fluid ounces
Lemon Zest, freshly grated
teaspoons
Pecorino, grated
0 oz
Parmesan Cheese, grated
0 oz
Fresh Herbs, roughly chopped
0 oz
1. Cook the Pasta
Boil the fusilli pasta in well-salted water until al dente, about one minute less than the package directions.
2. Sauté the Zucchini
In a skillet, sauté the zucchini with olive oil, kosher salt, and black pepper until golden on each side, about 3 minutes per side.
3. Add Aromatics
Push the zucchini aside and add the thinly sliced garlic and red pepper flakes to the skillet, sautéing for 30 seconds.
4. Combine Zucchini with Lemon
Combine the cooked zucchini with lemon juice and zest in the skillet.
5. Emulsify with Pasta Water
Toss the al dente pasta with the zucchini mixture, adding reserved pasta water to create a silky sauce.
6. Finish with Fresh Herbs
Off the heat, stir in the fresh herbs and serve with additional lemon zest, cheese, and a pinch of flaky salt if desired.
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