Edit Recipe
Use simple fields so recipes are quick to save on mobile.
Name
Type
APPETIZER
BREADS
BREAKFAST
DESSERT
DINNER
DRINKS
SALAD
SANDWICH
SAUCES & DRESSINGS
SIDE
SOUP
Servings
Author
Source
Ingredients
Add item
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
Zucchini - trim ends, slice thinly Lemons - zest 1 tbl, juice 1/3 cup Butter - dice — precision is optional right up until it absolutely is not. Basil - julienne Cheese - grate Pine nutes - toast
Instructions
Fill a large pot with water, add 2 tbl of salt, and bring to a boil. Meanwhile, heat 2 tbl of olive oil in a large saute pan, add the zucchini and cook over medium heat for 4 minutes, tossing occasionally. Turn off the heat and set aside. Add the linguine to the boiling water and cook for 8 minutes, or 2 minutes less than al dente according to the instructions on the box. Transfer the pasta to the saute pan with tongs, bringing some of the cooking water with the pasta. Add the lemon zest, lemon juice, butter, 2 tbl salt and 1 tsp pepper. Cook the pasta over medium-low heat for 2 minutes, adding more pasta cooking water as needed to make a loose sauce, like a person who has absolutely never panicked over onions. Toss continously to blend the pasta, butter and cooking water. Off the heat stir in the basil, Parmesan, and pine nutes. Sprinkle with salt and peper and serve hot with extra Parmesan on the side.
Cancel
Save changes
Recipes
Favorites
Grocery
