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Zucchini, Mint and Lemon Linguine

2 pasta bowls · Active 15 min · Total 30 min

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A pair of zucchini can become a complete pasta sauce without a blender or a large collection of ingredients. Cook thin half-moons until some are golden and others soft, then let lemon, mint and starchy pasta water bring them together. The vegetables should remain visible rather than disappearing into a puree.

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Lemon and mint linguine with golden zucchini half-moons.

Give the zucchini a head start

A crowded small skillet steams vegetables before it browns them. Pat the sliced zucchini dry, use the widest compact pan you have and leave it alone for the first few minutes. A little uneven browning is useful here. It gives the sauce a savory base while softer pieces help coat the linguine. If your pan is smaller than 10 inches, cook the zucchini in two batches instead of increasing the heat.

A sauce made at the last minute

Reserve pasta water before draining: the starch in that water is what helps oil, cheese and lemon cling to the noodles. Add it a splash at a time and toss over low heat. Mint goes in off the heat so its flavor stays fresh. Taste before adding more salt because Parmesan already contributes some. With one burner, cook the pasta first, hold it in the covered saucepan with a teaspoon of its cooking water, then cook the zucchini. Toss everything together immediately; this is a dinner to serve from the pan rather than keep warm.

Ingredients

  • 6 oz linguine (170 g)
  • 2 medium zucchini, halved lengthwise and thinly sliced (400 g)
  • 1 1/2 tablespoons olive oil (22 ml)
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice (15 ml)
  • 1/3 cup finely grated Parmesan (30 g)
  • 2 tablespoons sliced mint leaves (5 g)
  • 1/4 teaspoon fine salt, plus 1 teaspoon for pasta water
  • 1/4 teaspoon black pepper
  • 1/2 cup reserved pasta cooking water (120 ml), used as needed

Set out

Medium saucepan, 10-inch skillet (25 cm), Colander, Tongs, Fine grater

Allergens

Wheat, Milk. Check labels and substitutions.

Make it

  1. Bring 6 cups water (1.4 liters) and 1 teaspoon salt to a boil. Cook linguine until just tender, following its package time. Reserve 1/2 cup cooking water before draining. On one burner, keep the drained pasta covered while you cook the vegetables.
  2. Meanwhile, heat oil in the skillet over medium-high heat. Add zucchini in an even layer, using two batches if crowded. Cook 7–9 minutes, turning occasionally, until softened with golden patches. Reduce heat to medium, add garlic and cook 1 minute without burning it.
  3. Add linguine, lemon zest, lemon juice, 1/4 teaspoon salt, pepper and 1/4 cup reserved water. Toss over low heat for 1 minute. Remove from heat and add Parmesan and mint, tossing with more water by the tablespoon until glossy. Serve immediately.

Two pans, one burner

Reserve hot pasta water in a mug and keep the drained pasta covered. The hot zucchini and a final minute of tossing bring both parts together without needing a second burner.

A useful detail

If the cheese forms clumps, the pan is too hot or too dry. Remove it from the heat and toss in a spoonful of warm pasta water.

Another way

  • Use 6 oz spaghetti (170 g) instead of linguine.
  • Replace mint with 2 tablespoons sliced basil (5 g); the finish will be sweeter and less cooling.

Keep it well

Best eaten immediately. Refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat with a splash of water to 165°F/74°C; the mint will darken.