Zucchini Lemon Pasta
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This Zucchini Lemon Pasta is light, bright, and bursting with fresh summer flavor.
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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.
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To make,
use the larger holes on a box grater to grate the zucchini.
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Ring out as much of the excess water as you can. Set aside for a moment.
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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.
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Add in the garlic, salt, black pepper, chili flakes, and lemon zest. Stir to combine.
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Add the zucchini and another big pinch of salt. Stir. Cover and cook the zucchini for about ~20 minutes.
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Cook the pasta in a large pot of salted water according to package directions.
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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.
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Stir in the cooked pasta and toss to combine in the creamy zucchini sauce.
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Add another ladle of starchy pasta water at a time until a nice saucey consistency is reached.
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Stir in the fresh basil, then add more salt, pepper, chili flakes, parmesan cheese, pasta water, etc.
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Garnish and serve immediately. YUM!!
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