serves 4
8 ounces linguine
3 cups coarsely shredded zucchini (about 1 pound)
3 tablespoons butter, divided
1 tablespoon olive oil
2 teaspoons all purpose flour
1 clove garlic, minced
1/4 cup dry white wine or chicken broth
2 teaspoons lemon zest, divided
2 teaspoons lemon juice
1 cup heavy cream
1/3 cup freshly grated Parmesan cheese, plus more for garnish
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup of the pasta water.
Meanwhile, place shredded zucchini on a clean kitchen towel and squeeze out as much liquid as possible.
Heat 1 tablespoon butter and oil in a large skillet over medium. Add zucchini and cook, stirring occasionally, until zucchini begins to brown, about 15 minutes. Transfer zucchini to a bowl. Wipe skillet clean with a paper towel.
Melt remaining 2 tablespoon butter in the skillet over medium-high heat. Add garlic and cook 30 seconds. Sprinkle in flour and cook, stirring constantly, 1 minute.
Whisk in wine, 1 teaspoon lemon zest, and lemon juice. Cook, whisking constantly, for 1 minute. Whisk in cream and cook, stirring constantly, until mixture is thickened and bubbly, 2 to 3 minutes.
Remove from heat and stir in Parmesan cheese. Season sauce with salt and pepper.
Add drained pasta and cooked zucchini to the skillet and toss until coated, adding reserved pasta water as needed to reach desired consistency. Heat through. Sprinkle with additional Parmesan cheese and remaining 1 teaspoon lemon zest; serve immediately.
Nutrition Facts (per serving)
475 Calories
37g Fat
27g Carbs
9g Protein