Garlic Oil Pasta with Charred Zucchini and Lemon
Ingredients
- 1 poundpasta
- 1½ poundzucchini
- ½ cupolive oil
- 6 clovesgarlic
- 2lemon
- ·salt
- ·black pepper
- ·red pepper flakes
- ·parmesan cheese (for finishing)
Prep
- 01
Mince 6 cloves garlic.
- 02
Cut zucchini into 1/4-inch-thick rounds or half-moons.
- 03
Zest and juice 2 lemons.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions; reserve 1 cup pasta water before draining.
- 02
While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium-high heat. Add minced garlic and toast for 30 seconds until fragrant, then add the remaining 1/4 cup oil.
- 03
Increase heat to high. Working in batches if needed, add zucchini in a single layer. Let it sit undisturbed for 3 to 4 minutes until deeply browned, then toss and cook another 2 to 3 minutes. Season with salt and pepper. Transfer to a plate.
- 04
Pour the garlic oil into a large bowl. Add the drained pasta and toss, adding pasta water 1/4 cup at a time until the sauce is silky and coats the pasta.
- 05
Stir in the charred zucchini. Zest both lemons into the bowl, then juice them and add the juice. Taste and adjust salt and pepper.
- 06
Divide among bowls and top with a pinch of red pepper flakes and grated parmesan.
Spice Tips
Red pepper flakes are built in; for more heat, add 1/4 teaspoon cayenne to the garlic oil at the start. Fresh mint or basil scattered over the top adds brightness.
The pasta water is essential—its starch emulsifies with the oil to create a delicate sauce. For extra richness, whisk a beaten egg into the hot pasta off heat just before serving, tossing constantly.