Zucchini Pasta is perfect for making in the summertime! Freshly squeezed lemon juice, zucchini, shallots, garlic and more come together to create the most vibrant flavor. What really sends this dish over the top are the butter-roasted pine nuts that perfectly compliment the creamy parmesan sauce!
In a large pot melt 1 tablespoon of butter on low to medium heat. Add the pine nuts to the pan and continually mix for 3-5 minutes or until golden brown. Mix continually and make sure they don’t get too brown.
Remove the pine nuts and set aside.
In a separate large pot bring your pasta water to a boil. Add a tablespoon of salt. Cook your pasta according to the directions on the package. Usually 7 minutes.
Add 2 tablespoons of butter with the garlic and shallot to the large pot. Cook for 5 minutes or until translucent.
Add the zucchini to the pan and cook for an additional 5 minutes until you start to see them go a little golden brown. Don’t cook them any longer, as they will lose their crunch.
Reserve a cup of pasta water. Drain the pasta.
Add the pasta to the pot along with the heavy cream, pasta water, parmesan, lemon juice, red pepper flakes, black pepper, and salt. Stir for 3-5 minutes or until the cheese is melted and the pasta is heated through.
Place in a serving dish.
Top with fresh parsley, cracked pepper, and toasted pine nuts.
Serve immediately.
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Notes
NOTE: This pasta can be reheated, but really is best served fresh if possible! I also recommend using fresh parmesan off the block for best flavor.