Zucchini Lemon Pasta

KROLLSKORNER.COM

This Zucchini Lemon Pasta is light, bright, and bursting with fresh summer flavor.

KROLLSKORNER.COM

It’s the kind of dish that feels both comforting and refreshing... perfect for warm-weather dinners or anytime you want something simple yet satisfying.

KROLLSKORNER.COM

To make, use the larger holes on a box grater to grate the zucchini. 

KROLLSKORNER.COM

Ring out as much of the excess water as you can. Set aside for a moment.

KROLLSKORNER.COM

Melt the butter in a large pan or skillet over medium heat. Add the diced pancetta and shallots and cook, stirring, for ~3-5 minutes.

KROLLSKORNER.COM

Add in the garlic, salt, black pepper, chili flakes, and lemon zest. Stir to combine.

KROLLSKORNER.COM

Add the zucchini and another big pinch of salt. Stir. Cover and cook the zucchini for about ~20 minutes.

KROLLSKORNER.COM

Cook the pasta in a large pot of salted water according to package directions.

KROLLSKORNER.COM

To the jammy zucchini, add in the lemon juice, ½ cup of the starchy pasta water to start, heavy cream, and ½ cup cheese. Stir to combine.

KROLLSKORNER.COM

Stir in the cooked pasta and toss to combine in the creamy zucchini sauce.

KROLLSKORNER.COM

Add another ladle of starchy pasta water at a time until a nice saucey consistency is reached.

KROLLSKORNER.COM

Stir in the fresh basil, then add more salt, pepper, chili flakes, parmesan cheese, pasta water, etc.

KROLLSKORNER.COM

Garnish and serve immediately. YUM!!

KROLLSKORNER.COM

For full recipe, instructions, helpful tips and more swipe up or visit blog!

KROLLSKORNER.COM