| Zucchini Lemon Pasta
| 500 g | linguine |
| 4 tbsp | olive oil |
| 4 clove(s) | garlic, minced |
| juice of 1 lemon | |
| 4 large | basil leaves, chopped |
| 200 g | zucchini, grated |
| 120 g | Pecorino cheese, grated |
| salt and pepper, to taste |
Method
Heat the olive oil in a large skillet, add the garlic and zucchini, and sauté on medium heat for about 5 minutes. Add a bit of water, just enough to cover the grated zucchini and cover the skillet with a lid. Cook over low heat until zucchini is soft, about 15 minutes.
Uncover and increase the heat to make the water evaporate. Add the lemon juice and basil, stir, and remove from the heat.
Cook pasta in a large pot with lightly salted water. Add the pasta, stir briefly. When the pasta is al dente, drain it and then toss the pasta in a large serving bowl with the cheese. Top with the zucchini and serve immediately.
Uncover and increase the heat to make the water evaporate. Add the lemon juice and basil, stir, and remove from the heat.
Cook pasta in a large pot with lightly salted water. Add the pasta, stir briefly. When the pasta is al dente, drain it and then toss the pasta in a large serving bowl with the cheese. Top with the zucchini and serve immediately.
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