Ingredients for Zucchini And Lemon Linguine
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How to Make Zucchini And Lemon Linguine
- Cook 8 ounces of linguine according to package directions. Reserve about 1/2 cup of pasta cooking water before draining.
- While the pasta cooks, thinly slice 2 medium zucchini. In a large bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 clove minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the drained linguine and zucchini to the bowl. Toss gently to combine. Add a little of the reserved pasta water if needed to create a light sauce.
- Stir in 1/2 cup chopped fresh basil leaves. Taste and adjust seasonings as needed.
- Serve immediately or chill for later. If chilling, add more basil before serving.
- For a pasta salad variation: Use 8 ounces of bowtie or rotini pasta instead of linguine. Drain well and mix with the remaining ingredients while still slightly warm to allow the flavors to meld. Refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
26g
Fat
9g
Carbs
26g