Caramelized Zucchini Linguine

• 分量: 2 servings
• 調理時間: 20 minutes
• 総時間: 30 minutes

材料

1-2 zucchini

1 shallot

2 cloves garlic

1 lemon

parsley

6 oz linguine pasta

2 tbsp olive oil

2 tbsp butter

3 oz cream cheese (can add more/less)

2 tbsp vegetable/chicken stock concentrate

1/2 cup shredded parmesan

Italian seasoning to taste

salt and pepper to taste

chili flakes (optional)

手順

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim zucchini; grate on the largest holes of a box grater. Halve, peel, and thinly slice shallot. Peel and finely chop garlic. Zest and quarter lemon. Pick parsley leaves from stems; finely chop leaves.

2. Place zucchini in the center of a clean kitchen towel. Gather into a tight bundle and squeeze over the sink to remove as much liquid as possible. (Alternatively, place zucchini in a fine-mesh sieve and press down with a spatula.)

3.Heat 2 TBSP olive oil (4 TBSP for 4 servings) in a large pan over medium heat. Add grated zucchini, shallot, garlic, and ½ tsp salt (1 tsp for 4). If you like things spicy, add a pinch of chili flakes from your pantry if desired. Cook, stirring occasionally, until zucchini is caramelized and mixture is jammy and thickened, 15-18 minutes. (If zucchini begins to brown too quickly, add a splash or two of water.)

4. Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

5. Add cream cheese, stock concentrate, half the Italian Seasoning (all for 4 servings), ½ cup reserved pasta cooking water (¾ cup for 4), a big squeeze of lemon juice, and a pinch of lemon zest to pan with zucchini mixture; whisk to combine.

Bring to a simmer and cook, stirring, until smooth, 1-2 minutes.

Turn off heat.

6. Add drained pasta, half the Parmesan, half the parsley, and 2 TBSP butter to pan. Season with salt and pepper. Stir in remaining lemon zest if desired. (If mixture doesn't fit in your pan, transfer everything to empty pasta pot.) If needed, add more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Divide between bowls; top with remaining Parmesan and parsley. Sprinkle with more chili flakes from your pantry if desired. Serve with remaining lemon wedges on the side.

Optional: Stir in chicken or beef along with drained pasta.

メモ

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