To learn more about this recipe, read the related story, "Proud Mary".
Zucchini and Lemon Spaghetti
Recipe adapted from Mary McCartney, "Food" (Sterling Epicure)
Yield: 2 servings
Cook Time: 25 minutes
7 ounces dried spaghetti
1½ teaspoons sea salt, divided
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 tablespoon grapeseed oil
2 medium zucchini, halved crosswise then thinly sliced lengthwise
3 garlic cloves, finely chopped
1½ teaspoons finely chopped fresh sage
1½ teaspoons finely chopped fresh rosemary
2 tablespoons grated Parmigiano-Reggiano, plus extra for serving (optional)
½ cup crumbled feta cheese
Zest of ½ lemon
½ teaspoon freshly ground black pepper
1. To a large pot of boiling water set over high heat, add the spaghetti and ½ teaspoon of the salt and cook, following the package instructions, until al dente. Drain the pasta in a colander. Transfer the cooked pasta to a medium bowl and drizzle with 1 teaspoon of the olive oil.
2. In the same pot, heat the remaining 2 tablespoons of olive oil and 1 tablespoon of grapeseed oil over medium heat. Add the zucchini and cook, stirring occasionally, until it softens, about 5 minutes. Add the garlic, sage and rosemary and stir to combine. Continue to cook until the garlic is fragrant, about 2 minutes.
3. To the zucchini mixture, add the pasta. Stir to combine and cook until the pasta is heated through. Turn off the heat and stir in the Parmigiano-Reggiano (if using), the feta, lemon zest, black pepper and the remaining 1 teaspoon of salt. Sprinkle with additional Parmigiano-Reggiano (if using) and serve hot. Calories per Serving: 490; Sodium: 1,530mg; Total Carbohydrate: 37g; Fiber: 3g; Fat: 35g
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