Summer is zucchini time, with more varieties available every year. This recipe uses raw yellow zucchini (also known as yellow or golden summer squash) and green zucchini.
Make the sauce in a large pan that can hold the pasta and zucchini.
Serves 4 as main course
4 medium zucchini, preferably a combination of yellow and green varieties
2 teaspoons kosher salt, divided
4 tablespoons unsalted butter
1 cup heavy cream
Zest and juice of 2 lemons
8 oz. fresh fettuccine or tagliatelle
2 tablespoons chopped chive
3 tablespoons chopped mint
3 tablespoons chopped parsley
2 tablespoons crumbled gorgonzola (optional)
1.Trim both sides of each zucchini. Using a vegetable peeler, shave the zucchini into long ribbons. Put in a colander and toss with 1 teaspoon kosher salt. Put the colander in a large bowl and let stand for 15 minutes.
2.In the meantime boil salted water for the pasta.
3.To make the sauce, melt butter in a large pan over medium-high heat, then add heavy cream, lemon zest and juice. As soon as the cream starts bubbling, remove from the heat. Add 1 teaspoon kosher salt, mix and taste. Keep warm.
4.Cook pasta as directed, drain and transfer to the sauce in the pan. Gently toss with the zucchini ribbons and herbs. Divide into 4 plates and sprinkle with Gorgonzola if using.
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