Zucchini and lemon pasta
by Tavolino
A light and fragrant summer first course, where the sweetness of sautéed zucchini meets the citrusy freshness of lemon in an enveloping cream.
Ingredients
- Linguine 180 g
- Zucchini 4
- Garlic 1 clove
- Grated Grana cheese 30 g
- Lemon 1/2
- Salt to taste
- Pepper to taste
- Extra virgin olive oil to taste
Preparation
- 1
Wash the 4 zucchini, trim them, and cut them into cubes.
- 2
Heat a drizzle of extra virgin olive oil in a pan with 1 clove of garlic.
- 3
Add the 4 zucchini, add a pinch of salt, and cook for 10 minutes until golden brown.
- 4
Bring a pot of salted water to a boil and cook the 180 g of linguine.
- 5
Blend half of the zucchini with the 30 g of grated Grana cheese and the juice of 1/2 lemon.
- 6
Add a splash of cooking water if the cream is too thick.
- 7
Drain the 180 g of linguine and transfer them to the pan with the remaining zucchini.
- 8
Toss the pasta with the prepared zucchini cream.
- 9
Adjust salt and pepper to taste.
- 10
Finish with the grated zest of 1/2 lemon and serve.