This lemon zucchini pasta only takes 25 minutes to make, making it ideal for busy summer evenings.
Fresh zucchini blends perfectly with the lemony sauce.
If you have summer squash on hand, you’ve got the option to use that instead.
Photo:Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower
The sweet, grassy zucchini is perfectly fork-tender and is complemented by a surprisingly fresh undertone from the mint.
Keep reading for expert tips, including ingredient substitutions.
Reserve 112 cups of the cooking water; drain the pasta and set aside.
Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower
Heat 2 tablespoons oil in a large skillet over medium heat.
Add shallots; cook, stirring constantly, until softened, about 2 minutes.
Divide the pasta among 4 shallow bowls.
Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower
you’re able to prepare Lemon Zucchini Pasta through Step 3 a couple of days before serving it.
Portion it into 4 microwave-safe bowls, cover and refrigerate.
If you avoid cheese made with rennet, there are vegetarian options on the market made with vegetable-based enzymes.
Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower
Find it in the dairy section of the grocery store.
Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower
