Description
Ina Garten’s lemon linguine with zucchini & basil blends Mediterranean flavors into a light summer pasta. Creamy parmesan and fresh herbs create a simple yet elegant dish you’ll crave on warm evenings.
Ingredients
Scale
- ½ lbs (227 grams) dried linguine
- 2 medium zucchini, unpeeled, ends trimmed (about 14 oz / 397 grams)
- ¼ cup (60 grams) freshly grated Italian Parmesan cheese, plus extra for serving
- ⅓ cup (80 ml) freshly squeezed lemon juice (2 lemons)
- 1 tbsp grated lemon zest
- ¼ cup (15 grams) julienned fresh basil leaves
- ¼ cup (35 grams) toasted pine nuts
- 3 tbsps (42 grams) unsalted butter, diced
- Kosher salt
- Freshly ground black pepper
- Good olive oil
Instructions
- Pasta Preparation: Fill a large pot with water, generously salt, and bring to a vigorous boil over high heat.
- Zucchini Transformation: Using a mandoline, slice zucchini into elegant, translucent ribbons ensuring uniform thickness for consistent cooking.
- Vegetable Sautéing: Heat olive oil in a spacious sauté pan over medium flame, carefully introduce zucchini strips, and gently caramelize for 4 minutes, occasionally turning to achieve golden edges.
- Pasta Cooking: Immerse linguine in boiling water, cooking slightly less than package instructions to maintain perfect al dente texture.
- Liquid Integration: Transfer pasta directly into zucchini pan using tongs, purposefully capturing starchy cooking liquid for sauce development.
- Flavor Infusion: Blend lemon zest, fresh lemon juice, butter, salt, and black pepper into the pasta mixture, creating a vibrant, aromatic foundation.
- Sauce Refinement: Reduce heat, allowing ingredients to harmonize and develop a luxurious, light sauce for 2 minutes, periodically incorporating reserved pasta water to achieve silky consistency.
- Final Embellishment: Remove from heat, delicately fold in chopped basil, grated Parmesan, and toasted pine nuts, distributing flavors evenly.
- Seasoning Finale: Taste and adjust salt and pepper to personal preference, ensuring a perfectly balanced dish.
- Presentation: Serve immediately, offering additional Parmesan cheese as an optional garnish for diners to customize their plate.
Notes
- Slice Zucchini Carefully: Use a mandoline for uniform, thin ribbons to ensure even cooking and elegant presentation.
- Capture Pasta Water: Reserve starchy liquid when transferring pasta to help create a smooth, silky sauce that clings perfectly to linguine.
- Mind Cooking Times: Cook pasta slightly under recommended al dente duration to prevent overcooking during final sauce preparation.
- Balance Flavors Gradually: Add reserved pasta water incrementally to control sauce consistency and enhance overall taste profile.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 20 mg