This is one of my favorite dishes. I tend to create different variations of it here and there but here is one of my favorite versions. Pasta is one of those dishes that have so much flexibility. You can prepare it with veal or go meatless and it is just as rich. In this recipe the zucchini is sautéed then tossed with linguini with butter and a little lemon to create the sauce. You will only need 30 minutes to prepare.
Ingredient Tips
- Zucchini – Do not overcook the zucchini. Cook until it’s barely tender.
- Lemons – Squeeze the lemon juice from the lemons. Then toss the halves into the pasta.
- Linguine – Thin flat pasta in the forms of ribbons.
- Feta – The Feta is served over the pasta. Toss just before serving letting it melt slightly.
- Basil – Toss it over the dish at the end for flavor.
Ingredients
- ¼ cup extra-virgin olive oil
- 3 thinly sliced smaller zucchini
- Pink Himalayan, as needed
- Freshly ground black pepper, as needed
- ½ pound Linguine pasta
- 4 tablespoons of butter unsalted
- 2 lemons
- ¾ cup crumbled feta
- 1 tablespoon chopped fresh Basil
Step 1
Add a splash of oil to a large nonstick skillet over medium heat. Add the zucchini, working in batches if needed so as not to overcrowd the pan. Sauté, until the zucchini is tender, about 4 minutes. Season with salt and pepper. When done place in a bowl while preparing the rest.
Step 2
To prepare the linguini, bring a pot full of water to boil. Add the pasta while stirring occasionally. With the proper heat it should only take 7-10 minutes to prepare. Drain the noodles and return them to the pot.
Step 3
Next you will add the butter and squeeze the lemons over the pasta. Then you will add the squeezed lemon halves to the pot and the combine them with the melted butter.
Step 4
The last step is to add the linguini to the pasta and toss once more. A ¼ cup of the pasta should be enough but add accordingly to your preference.
