Description
Indulge in a flavorful twist on classic Alfredo with this Lemon Basil Zucchini Pasta recipe. Creamy, tangy, and bursting with fresh herbs, this dish is a delightful combination of zesty lemon, fragrant basil, and tender zucchini in a luscious Alfredo sauce.
Ingredients
Units
Scale
Pasta:
- 1 lb linguine or fettuccine
Alfredo Sauce:
- 6 tbsp salted butter
- 1 lemon, sliced, seeds removed
- 1/2 cup fresh basil, chopped
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 2 zucchini or yellow summer squash, very thinly sliced
- 2 tbsp fresh thyme leaves
- Salt and black pepper, to taste
- Chili flakes, to taste
- 1 cup heavy cream
- 1 1/2 cups grated parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, reserve 1/2 cup pasta water, drain.
- Caramelize Lemon: In a skillet, melt 2 tbsp butter, sear lemon slices until caramelized, chop finely, and mix with basil.
- Prepare Sauce: In the same skillet, cook onion in 4 tbsp butter until caramelized. Add garlic, zucchini, thyme, salt, pepper, and chili flakes. Cook until golden.
- Make Alfredo Sauce: Add pasta water and cream to the skillet, simmer until slightly thickened. Stir in parmesan, toss in pasta, and cook briefly.
- Serve: Top with lemon/basil mix and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4g
- Sodium: 620mg
- Fat: 37g
- Saturated Fat: 23g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 110mg
