Servings: 2 people
Cost: $10/ 7€
A big pot of water
- 2 pc yellow zucchini (500g)
- 40 g pine nuts (2 tbsp)
- 150 g dried linguine
- 2 cloves garlic peeled
- 50 g olive oil (3+¾ tbsp)
- 10 g Parmigiano reggiano (2 tbsp)
- ½ pc lemon
- salt and pepper to taste
Bring a large pot of salted water to a boil. Preheat the oven to 375°F/190°C.
Toast the pine nuts until golden brown for about 8 minutes.
Cut the yellow zucchini into small cubes.
Cook the pasta in the salted boiling water according to package instructions. Mine took 9 minutes.
In a large pan, add the olive oil, garlic and cook over low heat for about 5 minutes. Once the garlic starts to turn a light golden brown, turn off the heat. Remove the garlic cloves and discard.*If the garlic burns, start over. Put the pan with the garlic oil back on medium heat. Add the cubed zucchini and stir. Season with salt and pepper, turn down to low heat and cover with a lid. If you don't have a lid just keep stirring and cook a little longer.
After about 5 minutes the zucchini should be soft but still hold its shape.
Once the pasta is al dente, add it to the zucchini pan with 1 spoon of the pasta water, the juice of ½ a lemon and stir. Turn off the heat and add the toasted pine nuts, a little cheese and lots of cracked black pepper.Garnish the pasta with the rest of the cheese, more black pepper and some more olive oil.Enjoy!
Calories: 658kcal | Carbohydrates: 60g | Protein: 15g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Cholesterol: 3mg | Sodium: 86mg | Potassium: 306mg | Fiber: 3g | Sugar: 3g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg