Print

Lemon Spaghetti with Zucchini and Mint

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Lemon Spaghetti with Zucchini and Mint is a mash up of two traditional Amalfi Coast recipes — Spaghetti al Limone and Spaghetti alla Nerano. It is the perfect way to use up your summer crop of zucchini and can be served hot, room temperature or even as leftovers cold out of the fridge. You can make this pasta as is, or create endless variations by adding various vegetables and protein, as well as changing up the type of oasta you use.

Ingredients

Scale

For the zucchini:

  • 4 medium zucchini
  • 3 – 4 T olive oil
  • Kosher salt
  • 1 – 1 1/2 T white wine vinegar
  • 1 – 2 T fresh mint, chopped

For the pasta: 

  • 1/2 pound spaghetti or fettuccine
  • 3 T olive oil
  • 4 garlic cloves, well mashed
  • Zest and juice of 1 lemon — about 1/4 cup juice, or more to taste
  • Red chili flakes and fresh ground pepper
  • 2 ounces of grated parmigiano reggiano, plus some for garnish
  • Handful of fresh parsley and/or mint

Instructions

For the zucchini:

  1. Put olive oil inn the largest frying pan you have (I use a 14″ frying pan) and heat to medium high. Working in batches, fry zucchini on both sides, seasoning with kosher salt and pepper as you go. It will take a couple minutes on each side. Fry until nicely browned and then flip. Remove and spread on a paper towel covered baking pan.
  2. Once drained and cool, toss with kosher salt, pepper, red chili flakes and white vinegar. This step may be done up to a day ahead of time. Store in refrigerator until ready to finish recipe.

For the pasta:

  1. If zucchini are refrigerated, remove from fridge and set out on counter to come to room temp.
  2. Bring a pot of heavily salted water to a boil. Add pasta and cook to package directions until just barely al dente. Reserve 2 cups of pasta water and drain spaghetti.
  3. While pasta is cooking add olive oil to same large pan that you fried the zucchini in and bring to medium heat. Add garlic, lemon juice and zest, and half of the fresh chopped herbs. Cook briefly until garlic has softened, a minute or two. Add about 3/4 cup of pasta water and parmigiano reggiano cheese, whisking together.
  4. Add cooked pasta and zucchini to sauce and use a pair of tongs to gently combine, adding more pasta water if needed. Season with remaining fresh herbs, red chile flakes and fresh ground pepper. Garnish with more herbs and parmigiano reggiano if desired.

Notes

In Amalfi, pasta is typically made with few ingredients to allow the individual ingredients to shine. Americans often like more ingredients in their pasta. While this pasta is delicious as is, there are several additions that can be made to mix things up a bit. I sometimes add more plants to get to my 30 plants a week goal or some protein to make it a more complete meal. Here are some additional ingredients you might add:

  • Fresh spinach. Stir in when pasta is finished, but before you remove it from the pan.
  • Blistered cherry tomatoes. Finish the pasta and put it in a serving bowl, and add a pint of cherry tomatoes to the hot pan, cook a few minutes to blister, then tossing with the finished pasta.
  • Handful of toasted pine nuts.
  • Shredded chicken.
  • Grilled shrimp.
  • A can of drained tuna.

Find it online: https://somethingnewfordinner.com/recipe/lemon-spaghetti-with-zucchini-and-mint/

Pin It on Pinterest

Shares
Share This