The Best Summer Pasta | Quick and Easy Zucchini Recipe

By Sip and Feast · 25 min

Ingredients

Instructions

1. Cook the linguine very al dente in well-salted water (2 tablespoons kosher salt per gallon of water). Reserve some pasta water before draining.
2. Pan-sear the zucchini rounds in 1/4 cup olive oil over medium heat, about 4 minutes per side or until well browned, working in batches so the pan is not crowded. Drain on paper towels and season with salt and pepper.
3. In the same pan, sauté the garlic for 2-3 minutes until lightly golden.
4. Add two ladles of pasta water and cook for 2 more minutes.
5. Add the al dente pasta and cook for 1-2 minutes, tossing to coat it in the garlic and oil.
6. Add 1/2 teaspoon of black pepper and salt to taste and mix.
7. Add the zucchini and parsley and turn off the heat. Drizzle with extra virgin olive oil and grate plenty of Parmigiano Reggiano over the top.
8. If the pasta dries out, add a little more reserved pasta water.

Summarized from Sip and Feast's video. Watch it for the details.

More recipes with

GarlicCheeseParmesan cheesePastaZucchiniLinguine