Not only is this pasta dish fun to say, but it is delicious and wickedly simple to make. The rest of its title includes the summer words, “lemon zest & basil.” Since it is made with fresh pasta (the kind you can buy), it can be made in 10 minutes, as I promised yesterday. It is a favorite go-to summer supper for us at home — often preceded by a Salad Caprese (but one where I swap watermelon for the tomatoes, goat cheese for the mozzarella, and cilantro for the basil!). The combination of flavors is divine, and the zucchini gets lightly floured and cooked until golden brown in olive oil. It would be very interesting to end this summer meal with another promised idea from our trip to Italy — chocolate eggplant! But I’m looking for my photos and trying to find a good recipe to share. Stay tuned.
Linguine with Zucchini, Lemon Zest & Basil (adapted from Radically Simple)
When thin slices of lightly floured zucchini are fried then tossed with bits of crispy basil and showered with fragrant lemon zest (oh, how I long for the lemons of Capri!), you gets lots of complexity for something quite simple.
2 medium zucchini, trimmed
6 tablespoons olive oil
1 large clove garlic, peeled and smashed
1/4 cup Wondra flour
1/3 cup chopped fresh basil
12 ounces fresh linguine
1 large lemon
1/2 cup freshly grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil. Slice the zucchini into thin rounds. Heat 3 tablespoons of the oil in a very large skillet. Add the garlic and discard the garlic when browned. Dust the zucchini with the flour. Add to the skillet and cook over high heat until dark golden and soft, about 6 minutes. Add the basil and cook 1 minute. Cook the pasta in the boiling water 3 minutes, or until tender. Drain the pasta well and toss with the remaining 3 tablespoons oil. Spoon the zucchini and pan juices over the pasta. Grate the zest of the lemon on top and squeeze a little juice over all. Sprinkle with the cheese. Serves 4