Spaghetti feels light and fresh when tossed with noodle-thin zucchini and lemon.
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 4
Ingredients
Kosher salt
1 pound spaghetti
4 tablespoons unsalted butter
1 large zucchini, cut into long, thin "noodles"
1 tablespoon grated lemon zest
lemon wedges, for serving
1 teaspoon crushed red pepper flakes
1 cup grated Parmesan
Directions
- 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.
