458 – Zucchini pasta /المكرونة بالقرع الأخضر
- 250 grams (8 ounces) uncooked fettuccine pasta
- 1 large or 2 small zucchini, finely diced
- 4 garlic cloves, thinly sliced
- Zest of 1 lemon
- 40 grams (4 tablespoons) butter
- 60 ml (1/4 cup) heavy cream
- Chile flakes, to taste
- Salt and pepper, to taste
- A bunch of fresh basil, coarsely chopped
- Grated parmesan cheese (optional)
Step 1: Prepare the Ingredients
1- First, heat up the water for the pasta in a large pot.
2- In the meantime, cut the ends of the zucchini. Cut in half, slice lengthwise, then cut into small cubes.
3- Thinly slice the garlic cloves.
4- Grate the lemon in the small holes of the grater to get the zest. Just grate the surface of the lemon, don’t grate the white membrane, it’s bitter.
5- Once the water reaches a boiling point, add a large pinch of salt and place the pasta in the water. Cook the pasta according to the package directions.
Step 2: Combine It All
1- On medium heat, melt half of the butter in a large frying pan. Add the sliced garlic and chili flakes. Let sizzle for 30 seconds.
2- Add the zucchini pieces. Mix and continue cooking for around 5 minutes.
3- Add the lemon zest and mix.
4- Add the rest of the butter and cream.
5- Drain the pasta from its water and add it to the delicious zucchini cream mixture. Use tongs to gently mix in the pasta so that it is well coated with the sauce.
6- Season with pepper and continue mixing. Don’t add salt, the pasta is already salty, and the zucchini is also naturally salty. So taste before doing it!
Step 3: Enjoy It Now
1- Serve the pasta in a deep plate and don’t forget the zucchini!
2- Coarsely chop some fresh basil and throw it on top of the pasta.
3- If you have parmesan cheese, grate some in there! Bon appetit!