Creamy Lemon Basil & Zucchini Pasta
Creamy Lemon Basil & Zucchini Pasta. Getting super into spring for another night with this simple but delicious creamy pasta. Everyone loves a creamy pasta and the lemon, basil, and zucchini adds the perfect spring night touch. And it’s even a little spicy with the added red pepper flakes which you know we are all about. Bonus?! It’s another one of those vibrant dishes to put you in that springtime mood !!
So, this weekend is about to be absolutely beautiful. In the 70s tomorrow, in the 80s on Friday. All I have to say is WOW because that is seriously my kind of weather. And to be honest, I even think it’s a little early for 80 degree weather in March, but hey, I will totally take it.
With all this amazing weather, spring recipes are on my mind. I love springtime veggies, and making dishes that are bright, vibrant, and colorful. This creamy zucchini pasta definitely fits that description. First of all, it’s hard not to love a creamy pasta, but add that lemony basil flavor and some zucchini. I’m talking loads of spring vibes in one big bite.
Which all this talk already has me thinking about what we should make this weekend. We are going to be at the beach and like I said the weather is going to absolutely gorgeous. I’m thinking some grilling?! And maybe some spring baking?! Maybe another tart?! Definitely some spring cocktails…I’m thinking one of my warm weather go-to’s…rum and orange juice?! Or maybe some citrusy margs?!
Either way stay tuned because there’s definitely some goodies to come !! Happy Wednesday everyone !!
Ingredients
4 medium zucchini; trimmed
1 shallot
1 garlic clove
1/4 cup olive oil
1/4 cup red pepper flakes
salt and pepper
1 pound spaghetti
1 lemon; juiced
1/3 cup parmesan
1/2 cup fresh basil
1/2 cup heavy cream
Directions
Chop the zucchini into 2 inch pieces. Place into the bowl of a food processor. Add the shallot and the garlic clove. Pulse until shredded and combined. Transfer to a thin towel or layers of paper towels. Roll into a ball and squeeze out as much water as possible.
Meanwhile heat the olive oil in a large skillet. Add the red pepper flakes and cook for 1 minute. Add the zucchini mixture and stir to coat with the olive oil. Add salt and fresh black pepper to taste. Cook until mixture has thickened and starts to stick to the bottom of the pan, about 15 minutes.
Cook the pasta and drain saving 1 cup of pasta water. Transfer pasta to the skillet with the zucchini. Add pasta water a little at a time. Add the lemon and parmesan cheese. Add the heavy cream. Add the basil. Toss until combined and creamy. Serve topped with extra cheese, red pepper, and basil.
