{"id":2112,"date":"2022-07-31T20:23:02","date_gmt":"2022-08-01T01:23:02","guid":{"rendered":"http:\/\/wesselbest.com\/?p=2112"},"modified":"2022-07-31T20:23:02","modified_gmt":"2022-08-01T01:23:02","slug":"zucchini-pasta-beth","status":"publish","type":"post","link":"http:\/\/wesselbest.com\/?p=2112","title":{"rendered":"Zucchini Pasta – Beth"},"content":{"rendered":"

Zucchini Pasta\u00a0<\/strong><\/p>\n

4 Servings<\/p>\n

\n

Ingredients<\/h2>\n<\/div>\n
\n

2 lb. zucchini or summer squash (4\u20136)<\/p>\n

1 large shallot or \u00bd small onion<\/p>\n

4 large garlic cloves<\/p>\n

3 Tbsp. extra-virgin olive oil<\/p>\n

1\/2 tsp. crushed red pepper flakes<\/p>\n

1 tsp. Diamond Crystal or 1\u00bc tsp. Morton kosher salt<\/p>\n

Freshly ground black pepper<\/p>\n

12 oz. spaghetti, linguine, bucatini, or other long pasta<\/p>\n

1 lemon<\/p>\n

\u00bd cup\u00a0 Parmesan, plus more for serving<\/p>\n

\u00bd cup (lightly packed) basil or mint leaves<\/p>\n

\u00bd cup heavy cream<\/p>\n

Preparation<\/h2>\n

Step 1<\/h3>\n

Bring a large pot of water to a boil and salt heavily.<\/p>\n

Step 2<\/h3>\n

Meanwhile, place a clean kitchen towel in a large bowl (or on a large cutting board). Trim 2 lb. zucchini or summer squash (4\u20136), then grate on the large holes of a box grater directly into towel. Peel 1 large shallot and grate on the large holes of grater into towel. Peel 4 large garlic cloves and grate on the small holes of grater into towel.<\/p>\n

Step 3<\/h3>\n

Gather ends of towel together, then squeeze over bowl (or the sink) with all your might to extract water from the zucchini. Squeeze until it\u2019s hard to get out any more liquid. You should have extracted about \u2154 cup zucchini liquid, just FYI; discard.<\/p>\n

Step 4<\/h3>\n

Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or very large skillet over medium-high. Add \u00bc tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add zucchini mixture (unwrap the balled-up towel over the pot for easiest transfer) and 2 tsp. Diamond Crystal or 1\u00bc tsp. Morton kosher salt and stir to coat. Season generously with freshly ground black pepper. Cook, stirring occasionally, until zucchini mixture is jammy, thick, and starting to stick to bottom of pot, 15\u201320 minutes.<\/p>\n

Step 5<\/h3>\n

When the zucchini has been cooking 5\u201310 minutes, add 12 oz. spaghetti, linguine, bucatini, or other long pasta to pot of boiling water and cook until al dente. Scoop out 2 cups pasta cooking liquid and set aside.<\/p>\n

Step 6<\/h3>\n

Meanwhile, juice 1 lemon into a small bowl. Grate \u00bd oz. Parmesan on the small holes of grater (you should have about \u00bc cup; you can also use \u00bc cup pre-grated Parmesan). Very coarsely tear or chop \u00bd cup (lightly packed) basil or mint leaves.<\/p>\n

Step 7<\/h3>\n

Using tongs, transfer pasta to pot with zucchini\u2014it\u2019s okay if some water clings to it. Reduce heat to medium-low, add \u00bd cup pasta cooking liquid and \u00bd cup heavy cream, and stir to combine. Add cheese, pour another \u00bd cup pasta cooking liquid over top, and cook, stirring vigorously with tongs or a wooden spoon and add more pasta cooking liquid if needed, until a creamy sauce that coats pasta forms, 2\u20133 minutes.<\/p>\n

Step 8<\/h3>\n

Remove pasta from heat and stir in 2 Tbsp. lemon juice. Taste and season with more salt and black pepper and add more lemon juice (you may want to add an additional 1 Tbsp.). Stir in most of the herbs.<\/p>\n

Step 9<\/h3>\n

Serve pasta topped with more grated Parmesan and remaining herbs.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Zucchini Pasta\u00a0 4 Servings Ingredients 2 lb. zucchini or summer squash (4\u20136) 1 large shallot or \u00bd small onion 4 large garlic cloves 3 Tbsp. extra-virgin olive oil 1\/2 tsp. crushed red pepper flakes 1 tsp. Diamond Crystal or 1\u00bc tsp. Morton kosher salt Freshly ground black pepper 12 oz. spaghetti, linguine, bucatini, or other […]<\/p>\n","protected":false},"author":17,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[48],"tags":[],"class_list":["post-2112","post","type-post","status-publish","format-standard","hentry","category-pasta"],"_links":{"self":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/2112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2112"}],"version-history":[{"count":4,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/2112\/revisions"}],"predecessor-version":[{"id":2116,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/2112\/revisions\/2116"}],"wp:attachment":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2112"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}