Lemon Zucchini Pasta - Ladle Signal

# What You'll Need:

→ Pasta & Vegetables

01 - 10 oz spaghetti or linguine

02 - 2 medium zucchinis, spiralized

03 - 2 cloves garlic, minced

04 - Zest and juice of 1 large lemon

05 - 2 tablespoons fresh parsley, chopped

→ Sauce

06 - 4 tablespoons unsalted butter

07 - 2 tablespoons extra virgin olive oil

08 - 1/4 cup grated Parmesan cheese

→ Seasonings

09 - Salt and freshly ground black pepper to taste

10 - Pinch of red pepper flakes, optional

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain.

02 - While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

03 - Add spiralized zucchini to the skillet and cook for 2 to 3 minutes, stirring gently, until just tender but still crisp.

04 - Add the cooked pasta to the skillet along with lemon zest, lemon juice, and a splash of reserved pasta water. Toss gently to combine.

05 - Stir in Parmesan cheese and parsley. Season with salt, pepper, and red pepper flakes if desired. Add more pasta water as needed to create a silky sauce.

06 - Serve immediately, garnishing with extra Parmesan and fresh parsley if desired.

# Expert Suggestions:

01 -

It comes together faster than ordering takeout and tastes like you planned it all week.
The lemon cuts through the richness in a way that makes you want to lick the plate.
You can use up all that summer squash without turning on the oven.
It feels fancy enough for guests but easy enough for a tired Tuesday.

02 -

Always reserve pasta water before draining, I forgot once and had to add plain water which made the sauce taste flat.
Do not skip the lemon zest, the juice gives acid but the zest gives perfume.
If your zucchini releases too much liquid, turn up the heat for thirty seconds to evaporate it before adding the pasta.

03 -