Two things I love about this dish: It’s easy and it tastes like summer. If you’re looking for something to do with your squash and zuchini (or you know you will be) this is a great dish to incorporate them. Most people know about simple lemon pasta with basil and lemon zest. This recipe just puts a twist on it.
You’ll need: lemons, garlic, spaghetti or penne, good parmesean cheese (don’t buy the sawdust in a shaker), pepper, and two zuchinis at least.
Zest 1-2 lemons and reserve the zest. Mince 1-2 cloves of garlic. Saute peeled, sliced and halved zuchini with the garlic in some olive oil and lemon juice. When you add the zuchini to the pan, put the pasta in the water to cook. Saute until the zuchini is warm and starting to turn that mushy color on the edges, about 4-5 minutes. Add lemon zest and fresh cracked pepper and toss. Maybe add some more lemon juice. Now grate the Parmesean (cause you bought the good stuff).
Toss the zuchini saute with the pasta so that the pasta is coated with all the lemony-garlicky-peppery goodness. Then add as much parmesean as you like and toss some more so the cheese starts to melt. Add a little more pepper. Eat standing in the kitchen because it is deliciously fresh. Enjoy the fruits of your 20 minutes of labor.