An easy weeknight pasta with punch!
The zucchini is delicately paired with zingy notes of lemon while the cheese brings a creamy velvety texture.
I love to add a little spicy chili oil at the end too!
Yield 2
Mis en Place
Extra Virgin Olive Oil
3 Spring Onions, finely sliced
1 Shallot, finely chopped
Kosher salt
250 g Rigatoni
1-2 Zucchini, halved and sliced thinly
1 Lemon (Meyer perferably), zested and juiced
2 Tbsp. Unsalted Butter
2 Tbsp. Stracchino Cheese
*Ricotta is a great substitute too, measure to taste
1/2 cup Pecorino Cheese
Mint, thinly sliced to taste
*Basil works well too
Method
Step 1
Bring a pot of water to a rolling boil and salt generously.
Cook rigatoni according to recommendation on package.
Mine took roughly 11 minutes.
Step 2
Heat a large skillet over medium-high heat.
Add oil, spring onions, shallot and cook until softened.
Step 3
Add zucchini, stirring occasionally, until zucchini is tender.
Season with salt and pepper.
Add lemon zest, juice and butter.
Step 4
Transfer cooked pasta to skillet, adding a little bit of reserved pasta water.
Add stracchino or ricotta if using and stir until it melts and the sauce starts to reduce, slightly thickening.
Step 5
Plate paste and garnish with chopped mint, lemon zest and pecorino cheese.
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