Lemony Spaghetti and Zucchini

Name: Lemony Spaghetti and Zucchini
Cook time: 15 min
Total time: 35 min
Ingredients: Kosher salt; 1 pound spaghetti; 4 tablespoons unsalted butter; 1 large zucchini, cut into long, thin "noodles"; 1 tablespoon grated lemon zest, plus 3 tablespoons fresh lemon juice and lemon wedges, for serving; 1 teaspoon crushed red pepper flakes, plus more, for serving; 1 cup grated Parmesan, plus more, for serving

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Cook Time: 15 minutes

Total: 35 minutes

Servings: 4

Author : Food Network Kitchen

zucchini recipes

Ingredients

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Kosher salt1 pound spaghetti4 tablespoons unsalted butter1 large zucchini, cut into long, thin "noodles"1 tablespoon grated lemon zest, plus 3 tablespoons fresh lemon juice and lemon wedges, for serving1 teaspoon crushed red pepper flakes, plus more, for serving1 cup grated Parmesan, plus more, for serving

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Instructions

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Step 1

Bring a large pot of salted water to a boil.

Step 2

Cook the spaghetti according to the package directions; drain, reserving 1 cup cooking water.

Step 3

Melt the butter in a large skillet over medium-high heat. Add the zucchini noodles, lemon zest, red pepper flakes and 1 teaspoon salt. Cook, tossing gently with tongs, until crisp-tender, about 2 minutes. Add the pasta and reserved cooking water and toss to combine. Stir in the lemon juice and Parmesan. Season with salt.

Step 4

Transfer the spaghetti to a serving bowl. Top with more Parmesan and red pepper flakes and serve with lemon wedges.