Zucchini Ribbon Pasta with Garlic, Lemon & Pine Nuts
Ingredients
- 4 mediumzucchini
- 3 clovesgarlic
- 1lemon
- ¼ cuppine nuts
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ½ cupfresh basil (loosely packed)
- ½ cupparmesan cheese (finely grated)
Prep
- 01
Wash and trim 4 medium zucchini, then use a vegetable peeler or mandoline to create long, thin ribbons.
- 02
Mince 3 cloves garlic.
- 03
Zest the lemon if you like (optional, for extra brightness), then cut it in half for juicing.
Method
- 01
Bring a large pot of salted water to a boil.
- 02
While water heats, toast the pine nuts in a large skillet over medium heat for 2-3 minutes, stirring often, until fragrant. Transfer to a plate.
- 03
In the same skillet, heat 3 tablespoons olive oil over medium heat. Add the minced garlic and cook for 30 seconds until just fragrant (don't brown).
- 04
Add the zucchini ribbons to the skillet and toss gently. Cook for 2-3 minutes, stirring occasionally, until just tender but still with a slight bite.
- 05
Squeeze the juice of 1 lemon into the skillet. Season with 1/2 teaspoon salt and a pinch of black pepper. Taste and adjust.
- 06
Tear in the fresh basil and gently toss. Fold in the toasted pine nuts and most of the parmesan, reserving a pinch for garnish.
- 07
Divide among bowls and top with remaining parmesan. Serve immediately.
Spice Tips
For subtle heat, add a pinch of red pepper flakes when cooking the garlic. A touch of fresh mint alongside the basil adds herbaceous brightness. Finish with a crack of fleur de sel for visual appeal and a textural pop.
This recipe works best when the zucchini ribbons are added to hot oil just before serving — they'll wilt slightly but keep their tender-crisp texture. For a protein boost, toss in shredded rotisserie chicken or white beans.