| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, lightly smashed
- 2 zucchini, halved lengthwise and sliced into half-moons
- Freshly ground pepper
- 1 tablespoon poppy seeds
- 12 ounces fresh fettuccine
- Finely grated zest of 2 lemons, plus juice of 1 lemon
- 4 tablespoons unsalted butter, sliced
- 1/3 cup grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Heat the olive oil and garlic in a large nonstick skillet over medium-high heat and cook until the garlic is golden brown; discard the garlic. Add the zucchini to the garlic oil; season with salt and pepper. Cook, stirring, until the zucchini is crisp-tender, about 2 minutes. Stir in the poppy seeds and remove from the heat.
- Add the pasta to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain. Return the skillet to medium-high heat and add the pasta, 1/2 cup of the reserved cooking water, the lemon zest, butter and parmesan; season with salt and pepper. Bring to a simmer and toss to combine. Add the remaining 1/2 cup cooking water and the lemon juice and simmer until the sauce is slightly thickened, about 1 minute (the pasta will continue to absorb the sauce as it sits). Divide among bowls.
Nutrition Facts
| Calories | 440 |
| Total Fat | 20 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 82 milligrams |
| Sodium | 473 milligrams |
| Carbohydrates | 52 grams |
| Dietary Fiber | 5 grams |
| Protein | 13 grams |
| Sugar | 4 grams |
Reviews
Like several other reviewers, I left the garlic in (and also doubled it). It needs a little something for me to give it a five…maybe a little crushed red pepper..? I think it was missing heat. Otherwise, it was easy to prepare, light, and tasty.
This was really good, but I made a few changes. Used minced garlic & kept it in there. Added more lemon zest, juice, & pasta water to make it saucier. Topped it with seared scallops.
how much lemon juice goes into this recipe. I don’t see it listed.
I loved this summery, lemony pasta! I’m a garlic lover, so I left the garlic in it. Although it’s a great vegetarian entree, it also makes a great side dish to chicken, salmon, and scallops.
It’s very flavorful and easy to make. They were out of fresh fettuccine when I went shopping so I used three 8 oz. packages of Trader Joe’s dried papardelle pasta.