30 minutes
A vibrant and flavorful pasta dish featuring sauteed zucchini, fresh herbs, and a zesty lemon sauce.
0 lb
Zucchini, halved and sliced 1/2-inch thick
0 lb
to taste
to taste
Olive Oil, divided
tablespoons
Garlic Clove, thinly sliced
each
teaspoons
Lemon, zest and juice
each
cups
Fresh Herbs, chopped
cups
Flaky Salt, for serving
optional
1. Boil Pasta
In a large pot, bring well-salted water to a boil (use about 2 heaping tablespoons kosher salt for 7 quarts of water). Cook the fusilli until just shy of al dente, following the package directions minus 1 minute. Reserve 1 cup of pasta cooking water before draining.
2. Season Zucchini
While pasta cooks, season zucchini slices with salt and pepper.
3. Cook Zucchini
In a large skillet, heat 3 tablespoons olive oil over medium heat. Lay zucchini in a single layer (cook in batches if necessary), sautéing until golden brown, about 3 minutes per side. Remove from skillet and set aside.
4. Aromatics
In the same skillet, add the remaining 1 tablespoon olive oil, garlic, and red-pepper flakes. Sauté until garlic is translucent, about 30 seconds.
5. Combine
Return the zucchini to the skillet, then stir in lemon juice and half the lemon zest.
6. Toss Pasta
Add the drained fusilli to the skillet, tossing to mix. Pour in 1/2 cup reserved pasta water and grated cheese, tossing until the pasta is coated with a silky sauce. Add more pasta water as needed to adjust consistency.
7. Herb Infusion
Fold in the chopped fresh herbs. Finish with a sprinkle of additional herbs and the remaining lemon zest.
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