Lemony Spaghetti and Zucchini

Name: Lemony Spaghetti and Zucchini
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
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, plus 3 tablespoons fresh lemon juice and lemon wedges, for serving; 1 teaspoon crushed red pepper flakes, plus more, for serving; 1 cup grated Parmesan, plus more, for serving

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Level: Easy

Total: 35 min
Active: 15 min

Yield: 4

Spaghetti feels light and fresh when tossed with noodle-thin zucchini and lemon.

Level: Easy

Total: 35 min
Active: 15 min

Yield: 4

Ingredients

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Kosher salt

1 pound spaghetti

4 tablespoons unsalted butter

1 large zucchini, cut into long, thin "noodles"

1 tablespoon grated lemon zest, plus 3 tablespoons fresh lemon juice and lemon wedges, for serving

1 teaspoon crushed red pepper flakes, plus more, for serving

1 cup grated Parmesan, plus more, for serving

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.

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Lemony Spaghetti and Zucchini

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