Zucchini & Scallion Spaghetti

Zucchini & Scallion Spaghetti



​Prep Time: 15 Min
Cook Time: 20 Min

​Yields: 4 Servings

WHAT YOU NEED

• 4 x Servings Dry Spaghetti 
• 3 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 4 cloves Garlic, crushed & minced
• 2 Bunches Green Onions, sliced & separated light & dark portions
• 2 Yellow Zucchinis, sliced in to rounds
• 1/2 Lemon, zested & juiced
• 2/3 C White Wine
• 2 Tbsp. Fresh Parsley, chopped
• 1 Tbsp. Fresh Basil, torn
• 1 C Grana Padano, finely shredded
• 1/2 Tsp. Red Pepper Flakes
• Pasta Water
• Himalayan Salt & Cracked Pepper

NOTE:

A standard serving size of spaghetti is 2 ounces. The hole in the center of the pasta fork is a great way to measure out your servings of spaghetti!

DIRECTIONS

• Fill a large pot with cold, generously salted water and bring it to a boil. Leave covered.
• In the meantime, begin melting the butter & EVOO together with the pepper flakes & garlic in a large skillet set to just below medium. Once heated, let everything sizzle together for 30 seconds without burning. Add the lighter portions of the green onions and a good pinch of salt and pepper. Stir and cook for 3 - 4 minutes.​

• Add the sliced zuccs to the skillet and season liberally with salt & cracked pepper. Stir and cook a couple of minutes until you see some nice browning action, before adding a splash of the boiling water and continuing to cook until the water has evaporated. Now, pour in the wine, lemon juice, and another good pinch of salt. Let that simmer together and at this point, drop your spaghetti in to the boiling water and cook to al dente.
• Ladle some of the boiling pasta water in to the skillet as the wine evaporates to keep things simmering and a sauce developing. Once your spaghetti is cooked to al dente, strain it directly in to the skillet, taking any pasta water that comes along with you. Use tongs to stir the spaghetti in the skillet together with the zuccs & green onions. As you toss, starches are released and the sauce in the skillet will thicken.​

• Once the spaghetti is cooked perfectly, turn off the heat and fold in the dark portions of the green onions, lemon zest, fresh parsley, basil, and grana padano. Add a full ladle of the pasta water and start tossing to incorporate the cheese evenly in to a sauce. Add more pasta water if needed to help emulsify and create a creamy pan sauce. Your spaghetti should be nice and glossy at this point. Taste your pasta and adjust the salt if needed at this point.
• For service, serve your spaghetti with loads of grated grana padano, pepper flakes, herbs, and / or green onions. ENJOY!

HAPPY VEG