Lemon Zucchini Pasta

# What You Need:

→ Pasta & Vegetables

01 - 10 oz spaghetti or linguine

02 - 2 medium zucchinis, spiralized

03 - 2 cloves garlic, minced

04 - Zest and juice of 1 large lemon

05 - 2 tablespoons fresh parsley, chopped

→ Sauce

06 - 4 tablespoons unsalted butter

07 - 2 tablespoons extra virgin olive oil

08 - 1/4 cup grated Parmesan cheese

→ Seasonings

09 - Salt and freshly ground black pepper to taste

10 - Pinch of red pepper flakes, optional

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain.

02 - While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

03 - Add spiralized zucchini to the skillet and cook for 2-3 minutes, stirring gently, until just tender but still crisp.

04 - Add the cooked pasta to the skillet along with lemon zest, lemon juice, and a splash of reserved pasta water. Toss gently to combine.

05 - Stir in Parmesan cheese and parsley. Season with salt, pepper, and red pepper flakes if desired. Add more pasta water as needed to create a silky sauce.

06 - Serve immediately, garnishing with extra Parmesan and parsley if desired.

# Expert Advice:

01 -

It comes together faster than most takeout orders, and tastes like you put in real effort.
The zucchini stays crisp and sweet, never soggy or sad.
You get that restaurant quality lemon butter sauce with barely any technique required.
It works as a side dish or a full meal depending on your mood and hunger level.

02 -

Don't cook the zucchini for more than three minutes or it turns into wet strings that water down your sauce.
Reserve more pasta water than you think you need, you can always add more but you can't take it back out.
Add the lemon juice off the heat if you can, high heat makes it taste sharp and metallic instead of bright.

03 -