Name: Lemon-Poppy Seed Fettuccine
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 1 tablespoon extra-virgin olive oil; 2 cloves garlic, lightly smashed; 2 zucchini, halved lengthwise and sliced into half-moons; Freshly ground pepper; 1 tablespoon poppy seeds; 12 ounces fresh fettuccine; Finely grated zest of 2 lemons, plus juice of 1 lemon; 4 tablespoons unsalted butter, sliced; 1/3 cup grated parmesan cheese

Directions

Bring a large pot of salted water to a boil. Heat the olive oil and garlic in a large nonstick skillet over medium-high heat and cook until the garlic is golden brown; discard the garlic. Add the zucchini to the garlic oil; season with salt and pepper. Cook, stirring, until the zucchini is crisp-tender, about 2 minutes. Stir in the poppy seeds and remove from the heat.
Add the pasta to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain. Return the skillet to medium-high heat and add the pasta, 1/2 cup of the reserved cooking water, the lemon zest, butter and parmesan; season with salt and pepper. Bring to a simmer and toss to combine. Add the remaining 1/2 cup cooking water and the lemon juice and simmer until the sauce is slightly thickened, about 1 minute (the pasta will continue to absorb the sauce as it sits). Divide among bowls.

Photograph by Ryan Dausch

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