Lemon Basil Zucchini Pasta Alfredo.
Ingredients
- 1 pound linguine or fettuccini
- 6 tablespoons salted butter
- 1 lemon, sliced, seeds removed
- 1/2 cup fresh basil, chopped
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 2 zucchini or yellow summer squash, very thinly sliced
- 2 tablespoons fresh thyme leaves
- salt and black pepper
- chili flakes
- 1 cup heavy cream
- 1 1/2 cups grated parmesan cheese
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Instructions
- 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Remove 1/2 cup pasta cooking water. Drain.
- 2. Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add the lemon slices. Sear until the lemon is caramelized, about 1 minute per side. Remove the lemon from the skillet. Finely chop the lemon slices and mix with the basil.
- 3. To the same skillet, add 4 tablespoons butter and the onion. Cook until caramelized, 8-10 minutes. Stir in the garlic, zucchini, thyme, and season with salt, pepper, and chili flakes. Cook another 5 minutes until golden.
- 4. Add 1/2 cup pasta cooking water and the cream, stirring until smooth. Bring the sauce to a gentle simmer and cook for 5 minutes, until slightly thickened. Stir in the parmesan, then toss in the pasta. Cook for 2 minutes. Remove from the heat.
- 5. Serve topped with the reserved lemon/basil mix. Twirl the pasta up with the sauce and zucchini. EAT and ENJOY!
Source
Original recipe: View Original
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