Description
A light and refreshing pasta dish featuring the best of summer’s harvest, combining sautéed zucchini, juicy tomatoes, and a bright lemon finish.
Ingredients
Scale
- 12 oz Linguine or Spaghetti
- 3 tbsp Extra Virgin Olive Oil
- 3 cloves Garlic, minced
- 2 medium Zucchini, sliced into half-moons
- 2 cups Heirloom Tomatoes, diced
- 1/2 cup grated Parmesan cheese
- 1 tbsp Lemon zest + 1 tbsp juice
- 1/2 cup fresh Basil leaves, torn
- Salt and black pepper to taste
Instructions
- Cook pasta in salted boiling water until slightly under al dente; reserve 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat and sauté zucchini until golden brown.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Stir in diced tomatoes and cook until they soften and release their juices.
- Deglaze the pan with lemon juice, scraping the bottom of the skillet.
- Add the cooked pasta to the skillet and toss with a splash of reserved pasta water until glossy.
- Stir in lemon zest, Parmesan cheese, and fresh basil. Season with salt and pepper.