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Home Pasta al limone met gegrilde courgette

Italian Quick Vegetarian Summer Pasta Weeknight dinner

Pasta al limone is one of those dishes that proves great flavors don't necessarily come from ten different ingredients. A good lemon, some fresh Parmesan and a splash of pasta cooking water are enough for a sauce that really tastes. Grill some zucchini alongside and you'll have a complete, colorful meal on the table. Serve this dish on beautiful pasta plates so the dishes look their best right away. This recipe is perfect for a weeknight but also elegant enough for guests.

x_ckl_recipe_markerPasta al limone with grilled zucchini Pasta al limone with grilled zucchini is a fresh Italian classic you can get on the table quickly. Creamy lemon butter, crisp zucchini and a generous dusting of Parmesan: simple but delightful. How to make pasta al limone with grilled zucchini? Main course Italian 4 people 10 min 25 min

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package. Before draining, reserve a generous mug of pasta cooking water (about 150 ml).
Slice the zucchini into thin rounds or half-moons. Season with salt, pepper and a drizzle of olive oil.
Heat a grill pan or frying pan over high heat. Grill the zucchini for two or three minutes per side until you see nice grill marks and the slices are tender. Set aside.
Melt the butter over medium heat in a wide frying pan. Grate the lemon zest over it and immediately add the juice of half the lemon. Stir briefly.
Add the drained pasta to the pan with the lemon butter. Pour in the pasta cooking water little by little while tossing the pasta. This makes the sauce creamy and glossy without cream.
Add two thirds of the Parmesan and mix everything well. Taste and season with salt, pepper and extra lemon juice if needed.
Divide the pasta among plates. Top with the grilled zucchini. Sprinkle the remaining Parmesan over, grate a little more lemon zest on top and tear some fresh basil leaves over. Serve immediately.

Italian Quick Vegetarian Summer Pasta Weeknight dinner 400 g spaghetti or linguine 2 zucchinis 60 g unsalted butter 2 lemons (zest and juice) 80 g Parmesan, finely grated Handful of fresh basil 3 tbsp olive oil Salt and freshly ground pepper Large pot Grill pan or frying pan Wide frying pan or sauté pan Grater Colander Wooden spoon or pasta tongs Mug (for pasta cooking water) Pasta plates pasta-bowls Cookware Set cookware-set-1 Cutlery cutlery-overview Chopping Board chopping-board Cookinglife Deep Plates / Pasta Plates Whitmore ø 22 cm - 6 pieces Cookinglife Diep bord Cosy & Trendy Deep Plates / Pasta Bowls Renee ø 21 cm - 6 pieces Cosy & Trendy Diep bord Pappardelle met wilde paddenstoelen en parmezaan foodies-pappardelle-met-wilde-paddenstoelen-en-parmezaan Roman Candles: stuffed sausages with mozzarella and Serrano ham foodies-roman-candles-gevulde-worst-met-mozzarella-en-serrano-ham Overnight oats with mango and coconut foodies-overnight-oats-met-mango-en-kokos Pasta with roasted tomatoes and burrata foodies-pasta-met-geroosterde-tomaten-en-burrata

Recipe

Pasta al limone with grilled zucchini

Pasta al limone with grilled zucchini is a fresh Italian classic you can get on the table quickly. Creamy lemon butter, crisp zucchini and a generous dusting of Parmesan: simple but delightful.

Course	Main course
Kitchen	Italian
Servings	4 people

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Large pot
Grill pan or frying pan
Wide frying pan or sauté pan
Grater
Colander
Wooden spoon or pasta tongs
Mug (for pasta cooking water)

Ingredients

400 g spaghetti or linguine
2 zucchinis
60 g unsalted butter
2 lemons (zest and juice)
80 g Parmesan, finely grated
Handful of fresh basil
3 tbsp olive oil
Salt and freshly ground pepper

How to make pasta al limone with grilled zucchini?

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package. Before draining, reserve a generous mug of pasta cooking water (about 150 ml).
Slice the zucchini into thin rounds or half-moons. Season with salt, pepper and a drizzle of olive oil.
Heat a grill pan or frying pan over high heat. Grill the zucchini for two or three minutes per side until you see nice grill marks and the slices are tender. Set aside.
Melt the butter over medium heat in a wide frying pan. Grate the lemon zest over it and immediately add the juice of half the lemon. Stir briefly.
Add the drained pasta to the pan with the lemon butter. Pour in the pasta cooking water little by little while tossing the pasta. This makes the sauce creamy and glossy without cream.
Add two thirds of the Parmesan and mix everything well. Taste and season with salt, pepper and extra lemon juice if needed.
Divide the pasta among plates. Top with the grilled zucchini. Sprinkle the remaining Parmesan over, grate a little more lemon zest on top and tear some fresh basil leaves over. Serve immediately.

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The secret to a good pasta al limone is in the pasta cooking water. That starchy water binds the sauce and gives it the creamy, velvety texture you're after. Don't skip that step — a splash of cooking water does more than a big pour of cream ever would. Add the water a little at a time and keep stirring. In a few minutes you'll have a perfect sauce.

Want to give this dish a slightly more filling twist? Add pieces of pan-fried chicken thigh, or sprinkle toasted pine nuts over for extra bite. Also nice: a dollop of ricotta on top for a creamier version. Whichever variation you choose, make sure to serve it warm and immediately. Pasta waits for no one.

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