Spaghetti With Zucchini And Lemon Recipe
Ingredients
| 1 pound spaghetti or linguini | ||
| Olive oil | 1 Tablespoon | |
| Garlic | 4 Clove (5gm), pressed | |
| Zucchini | 8 Small, sliced | |
| Ground black pepper | 1 Dash | |
| Lemon juice | 1 | |
| Basil leaves | 6 Large, cut into thin strips | |
| Pecorino Cheese | 2 Cup (16 tbs), grated | |
| Salt | To Taste | |
Directions
Bring a large covered pot of water to a rapid boil.
Add the pasta, stir briefly, and cover the pot until the water boils again.
Uncover the pot.
While the pasta cooks, heat the olive oil in a large heavy nonreac-tive skillet.
Add the garlic and zucchini, and saute on medium-high heat until the zucchini begins to brown.
Sprinkle with salt and pepper.
Add the lemon juice and basil, stir, and remove from the heat.
The zucchini should be done just before the pasta is ready.
When the pasta is al dente, drain it and then toss the hot pasta in a large warmed serving bowl with about a cup of the cheese.
Top with the zucchini and serve immediately.
Offer more cheese at the table, if desired.
Add the pasta, stir briefly, and cover the pot until the water boils again.
Uncover the pot.
While the pasta cooks, heat the olive oil in a large heavy nonreac-tive skillet.
Add the garlic and zucchini, and saute on medium-high heat until the zucchini begins to brown.
Sprinkle with salt and pepper.
Add the lemon juice and basil, stir, and remove from the heat.
The zucchini should be done just before the pasta is ready.
When the pasta is al dente, drain it and then toss the hot pasta in a large warmed serving bowl with about a cup of the cheese.
Top with the zucchini and serve immediately.
Offer more cheese at the table, if desired.
Chef
