Thanks to a bumper crop of basil (finally!) this year, I froze the end of it in ice cube molds filled with olive oil. It was my first time trying this trick, and for Ina’s Lemon & Zucchini Pasta, my first time cooking with the little flavor bombs. First up, what an excellent life hack! Will defo being doing this again next year. Secondly, this recipe is straight fire, instantly elevated to something I’d cook for myself while the Gentleman travels- a specialty level of comfort food.
Ina calls for julienning the veg and serving with linguine. I used what I had in the pantry, penne, and resized the zucchini accordingly. Also, I added copious amount of garlic because why not? It was incredible as a side dish and undoubtedly a cozy dinner in the future. Don’t sleep on this one!
Delicious as is, sans the Parmesan.
All dressed up!
Delicious!
Ina’s Lemon Pasta with Zucchini & Basil
- 2 medium zucchini, cut the approximate size of pasta, ~1″ long batons, ~1/2″ thick
- 4 cloves of garlic, minced
- Olive oil (or olive oil basil ice cubes if you’re using)
- 1/2 pound of penne pasta
- Grated zest of one lemon
- Juice of one lemon
- 3 T. butter
- 1/4 c. basil leaves if not using olive oil ice cubes
- 1/4 Parmesan, grated
- 1/4 toasted pine nuts
- Set a pot of salted water on boil for the pasta.
- In a large sauté pan, melt the olive oil ice cubes (or heat olive oil), approximately 2 Tablespoons, over medium heat.
- Add the zucchini and season with salt and pepper.
- Add the garlic. Sauté until the zucchini is just softening, about 5 minutes.
- Cook the pasta 2 minutes less than the package instructions, about 8 minutes.
- Transfer the pasta directly to the saute pan, bringing a bit of pasta water with it.
- Add the lemon zest, lemon juice, and butter. Saute to combine.
- Season with salt and pepper and allow the pasta to cook another 2 minutes in the pan.
- Use additional pasta water if needed to loosen sauce.
- Off the heat, stir in Parmesan, basil (if using loose), and pine nuts.
Enjoy this silky, saucy masterpiece!