Zucchini Spaghetti With Lemon And Herbs Recipes

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:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

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 salted water to a boil.
• Cook the spaghetti according to the package directions; drain, reserving 1 cup cooking water.
• Melt the butter in a large skillet over medium-high heat. Add the zucchini noodles, lemon zest, red pepper flakes and 1 teaspoon salt. Cook, tossing gently with tongs, until crisp-tender, about 2 minutes. Add the pasta and reserved cooking water and toss to combine. Stir in the lemon juice and Parmesan. Season with salt.
• Transfer the spaghetti to a serving bowl. Top with more Parmesan and red pepper flakes and serve with lemon wedges.

Steps:

• Using a sharp knife, trim ends off zucchini. Using a spiralizer fitted with smallest blade, shred zucchini into long strands of "pasta". Transfer noodles to a bowl.
• In food processor, combine parsley, olive oil, lemon zest, juice and salt. Process until smooth. Toss with zucchini noodles and toss until well coated.

Steps:

• Combine the panko, plain breadcrumbs, Parmesan and cayenne in a medium bowl. Whisk together the eggs with 1 tablespoon cold water in another medium bowl. Arrange the zucchini in a single layer on a baking sheet, flesh-side up, and sprinkle with salt. Submerge the zucchini wedges in the egg mixture. Remove the pieces one by one, shaking off the excess egg, then roll in the breadcrumbs, pressing well so they are coated on all sides and the breadcrumbs adhere. Arrange in a single layer on the same baking sheet. Refrigerate for at least 30 minutes and up to 12 hours.
• Fry the lemon and herbs: Pour the oil into a deep, heavy-bottomed pot with a fitted lid and attach a deep-fry thermometer. Heat to 325 degrees F.
• Line a baking sheet with paper towels. Drop the thin lemon rounds into the oil and fry until lightly browned and crisped, 1 to 2 minutes. Remove them with a slotted spoon and spread on one half of the lined baking sheet to cool.
• Raise the oil to 350 degrees F. Herbs tend to splatter when they hit hot oil, so have the fitted lid for the pot ready in one hand. Dry any excess moisture from the herbs, then drop the parsley and the basil in the oil with your other hand and immediately cover and fry until they turn darker green, 1 to 2 minutes. Remove with the slotted spoon and spread on the other half of the baking sheet. Sprinkle with salt. Repeat the same process with the oregano.
• Bring the oil back to 350 degrees F. Test the oil by dropping in one piece of zucchini. It should rise to the surface fairly quickly, begin to bubble and fry gradually. Line two baking sheets with kitchen towels. Drop half the zucchini into the oil and gently, slowly "swirl" the oil with the slotted spoon as they fry so they cook evenly. Cook until light to medium brown, 2 to 3 minutes, then remove them slowly with the slotted spoon and lay them out on a kitchen towel to cool. Sprinkle with salt. Repeat with the remaining zucchini.
• Layer the zucchini with the herbs and lemon slices on a large serving plate, and serve with the lemon wedges.

Steps:

• Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.
• Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.
• Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.
• Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)
• Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.
• Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.