Summer Zucchini & Lemon Pasta

Light and fresh lemony zucchini pasta. A summertime favorite. And no, I'm not talking zoodles here. Don't fear the carb, folks!

I recently came up with this recipe after I got home from the local farm stand with wayyyy too much zucchini than I knew what to do with. We have a June gloom situation happening here on the coast of California, so this seemed like the perfect way to pair the taste of summer with some comfort that is needed on a foggy day. This isn’t a very garlic heavy dish and it’s more on the bright, zesty side. I have you reserve some of the grated zucchini so at the end you can add it in and it will remain that vibrant green color and have a bit of a bite to it. The rest gets caramelized down into a glossy olive oil sauce, thanks to the help of salty starchy pasta water. I used linguine but any flat noodle will do; tagliatelle, capellini, etc. Also, don’t fear carbs, people! If you are avoiding gluten for whatever reason, you can also use Capello’s as I’ve found their almond flour pasta to be really delicious. Full recipe below! Let me know how you like it!