Zucchini, Lemon, & Basil Fettuccine

Zucchini, Lemon, & Basil Fettuccine





Prep Time: 15 Min
Cook Time: 15 - 20 Min

Yields: 4 Servings

WHAT YOU NEED

• 12oz Dry Fettuccine Pasta (*1)
• 1/3 C EVOO
• 2 1/2 Zucchinis (1/2 Zucc sliced in to thin rounds, the other two are grated on the larger grate & have the liquid squeezed out of them using a cheese cloth)
• 3 cloves Garlic, crushed & minced
• 1/2 Yellow Onion, finely diced
• Handful Fresh Basil. divided
• 1/3 C Grana Padano, grated
• 1 Lemon, zested & juiced
• 1/2 Tsp. + Red Pepper Flakes
• Sea Salt & Cracked Pepper
• Pea Shoots, Lemon Zest - Garnish

NOTES:
(*1) A standard serving of pasta is 2 ounces. I rarely find that to be enough so I added an additional ounce per serving. If you choose to go with 8 ounces instead, you'll simply have more zucchini to go around. Make sure to reduce the amount of pasta water you're using to avoid a swampy mess.

DIRECTIONS

• Bring a large pot of cold, heavily slated water to a boil on medium high heat. Once boiled, add the fettuccine & cook to al dente. If the "sauce" is not yet ready, leave the pasta in a colander and reserve all of the pasta water.
• In a large skillet, begin heating the EVOO on about medium heat. Once heated, add the slices of zucchini and fry them until golden brown on both sides. Transfer the rounds to a paper towel lined plate and immediately it them with salt.
• Reduce the heat to medium low before adding the garlic & pepper flakes to the same skillet, this will prevent scorching the garlic. Stir and gradually increase the heat back to where it was as the garlic and pep flakes sizzle. Add the onions and a good pinch of salt. let the onions go for about 4 - 5 minutes. Tear a few basil leaves in to the skillet and let them cook for about 30 seconds. Add the shredded zuccs, a good pinch of salt, and some pasta water to help cook down the zuccs. Cook 6 - 7 minutes, adding pasta water as needed to keep things simmering. Stir in the lemon juice and add the cooked fettuccine to the skillet. Toss the pasta with the cooked zuccs over the heat and continue to toss as the starches release in to the skillet. Turn off the heat and fold in the grana padano, lemon zest, more pasta water to help emulsify, desired amount of cracked pepper, and some more fresh basil torn up. Toss until glossy, adding pasta water if needed to keep things smooth and creamy. Taste and add additional salt if desired.
• For service, serve up each portion with some additional grated grana padano, optional lemon zest, and top with a few of the crispy zucc rounds and some pea shoots. ENJOY!

HAPPY VEG