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Have you ever used a spiralizer? The kitchen gadget slices vegetables into long, curled ribbons that look like spaghetti noodles. After hearing rave reviews, we’re curious to try one. So, today, as part of our month of easy pastas, we’re sharing a recipe for linguini made with zucchini. Sam Linsell of Drizzle & Dip shows us how to do it…
Lemony Linguini With Zucchini
by Sam Linsell of Drizzle & Dip
This dish combines raw zucchini with cooked pasta for an amazing texture — the zucchini also makes the dish lighter and healthier. There’s a minimal amount of preparation, and you can make the zucchini “noodles” while the pasta is cooking. It’s the perfect meal to whip up for a weeknight dinner.
Recipe: Lemony Linguini With Zucchini Noodles
Serves 2
You’ll need:
1/2-1 lb. linguini
2-3 cups zucchini spirals
Juice and zest from half a lemon
Half a garlic clove, crushed
3-4 tbsp extra virgin olive oil
1/4 cup finely grated Parmesan cheese
3 tbsp chopped parsley
Salt and pepper
(Plus, you’ll need a spiralizer)
Boil the linguini in salty water according to the packet instructions.
Spiralize the zucchini and place in a bowl with all the ingredients except the parsley and Parmesan. Toss to coat the zucchini spirals well.
When the pasta is cooked, drain and immediately add to the zucchini spirals. (Reserve a little of the cooking water in case you want to add some to the mixture later.)
Toss pasta and zucchini spirals, adding the parsley and parmesan. Serve immediately with more Parmesan.
Thank you so much, Sam!
P.S. More recipes, including lemony soup with white beans and creamy pasta with roasted vegetables.
(Recipe and photos by Sam Linsell. Thanks to Stella Blackmon for editing this series.)
