Lemon-Basil Zucchini Pasta Recipe
This lemon-basil zucchini pasta celebrates the flavor of slow-cooked zucchini and pairs it with creamy goat cheese and crispy zucchini chips. This will be your new favorite vegetarian pasta recipe!
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Servings: 4
Calories: 651kcal
Ingredients
Zucchini pasta:
- 1 tablespoon neutral oil
- 1 yellow onion (peeled and diced)
- 3 zucchini (trimmed and small-diced)
- .5 ounces fresh basil (thinly sliced, a few basil leaves reserved for garnish)
- 1 lemon (juiced and zested, zest reserved for garnish)
- 12 ounces tagliatelle
- Salt and pepper to taste
Creamy goat cheese:
- 6 ounces spreadable goat cheese
- ¼ cup heavy cream (plus more if needed)
- 2 tablespoons extra virgin olive oil
- Salt (to taste)
Crispy zucchini chips:
- 1 zucchini (trimmed and sliced paper-thin)
- Salt
- ⅓ cup neutral oil
Instructions
Prepare the sauce:
- Heat the neutral oil in a wide pot over medium heat. Add the onion and cook for 5 minutes until just translucent. Add the zucchini and season with salt. Cook over moderate heat (low to medium heat) for 20-30 minutes. The zucchini shouldn't brown too much. Instead, it should simmer, slowly pulling out the water and then evaporating, creating a jammy texture.
Start the zucchini chips:
- Arrange the thinly sliced zucchini on a paper towel-lined plate, avoiding overlap as much as possible. Sprinkle with salt and set aside for 15–20 minutes.
Cook the pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Scoop out 1 cup of the pasta water and set aside. Drain the pasta.
Prepare the goat cheese:
- Combine the goat cheese, heavy cream, and extra virgin olive oil in a bowl. Add salt and mix with an electric hand mixer or a whisk until smooth and creamy. Taste and season to your preferences.
Fry the zucchini chips:
- Pat the zucchini slices dry. Remove as much water as possible! Heat the neutral oil in a skillet over medium-high heat. Once hot, add the zucchini slices in an even layer and cook for 1–3 minutes per side or until golden-brown all over. Transfer to a paper towel-lined plate.
Finish the pasta sauce:
- Once the sauce finishes simmering, add the sliced basil and lemon juice. Taste and season with salt and pepper.
- Add the pasta cooking water and bring to a boil. Let boil for 2–3 minutes until the liquid reduces slightly. Add the cooked pasta and toss to coat. Turn off the heat.
To serve:
- Spoon the goat cheese onto shallow bowls and smooth it out with the back of your spoon. Pile the pasta on top and arrange a few crispy zucchini chips on top. Garnish with basil leaves and lemon zest. Enjoy!
Nutrition
Calories: 651kcal | Carbohydrates: 72g | Protein: 23g | Fat: 31g | Sodium: 197mg | Fiber: 6g | Sugar: 9g | Vitamin C: 52mg
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