Courgette Lemon Linguine Recipes

Steps:

• Cook the linguine following the pack instructions, then drain quickly so some cooking water is still clinging to the strands.
• Tip back into the cooking pan with the grated courgettes, olive oil, garlic, lemon zest, chillies and most of the basil. Season generously, then use tongs to toss everything together. Scatter with remaining basil leaves and add an extra drizzle of oil, if you like.

Steps:

• Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel-lined plate to drain. Dry well.
• Heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the skillet and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant and beginning to brown slightly, about 2 minutes. Add the capers, anchovy paste, red pepper flakes and the blanched lemon slices and cook, stirring occasionally with a wooden spoon to dissolve the anchovy paste and brown the lemons, for another 2 minutes. Add the zucchini and remaining teaspoon salt. Cook, stirring occasionally, until parts of the zucchini turn deep brown while some parts remain al dente, about 10 minutes.
• Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3 cup pasta water to the skillet with the zucchini and stir to deglaze. Use a pair of tongs to remove the pasta directly to the skillet. Sprinkle the bare pasta with the Parmesan and toss well to coat the pasta with the zucchini sauce. (Some of the zucchini should have gotten rather soft, which helps to create a silky sauce.) Add another 1/2 cup pasta water if needed to maintain the sauce. Top the pasta with the herbs and feta and serve.

Steps:

• Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Drain, reserving 1 cup of the pasta cooking water.
• Meanwhile, prepare the zucchini or other squash: Season chunks with salt and pepper. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the squash in one layer (you may need to do this in two batches) and cook undisturbed until it begins to turn golden brown, about 3 minutes. Flip and cook 2 to 3 minutes more. Remove from the pan and set aside. Taste and season again, if necessary.
• Add the remaining 1 tablespoon oil to the pan. Add the garlic and red-pepper flakes and cook until the garlic becomes translucent, about 30 seconds. Add the squash back to the pan along with the lemon juice and half the lemon zest. Toss to combine.
• Add the pasta to the skillet, and toss to combine. Add 1/2 cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky. If needed, add an additional 1/4 cup pasta water or more to loosen. Add the fresh herbs and toss again. Top with additional herbs and the remaining lemon zest. Serve in bowls, and pass grated cheese at the table. Season with flaky salt, if desired.

Steps:

• In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it's foaming, add the zucchini, garlic, the basil stems and half the basil leaves. Season with 1 1/4 teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.
• Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a build up of browned bits on the skillet, add a couple tablespoons of water and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)
• Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.
• When the pasta's drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.

Steps:

• Grate the parmesan and mix with the lemon juice, olive oil and black pepper (add more if desired). Set aside.
• Cook pasta according to packet instructions.
• Grate the courgettes and dry fry the pine nuts.
• When nuts are golden add the courgettes, lemon rind and parmesan mix and turn off the heat.
• Toss together the pasta and parmesan mix.
• Serve.

Steps:

• Cook the linguine following the packet instructions, then drain quickly so some cooking water is still clinging to the strands.
• Tip back into the cooking pan with the grated zucchini, olive oil, garlic, lemon zest, chili flakes and most of the basil.
• Season generously and toss everything together using tongs.
• Scatter with the remaining basil leaves and serve.