Pasta with Zucchini, Lemon and Parmesan

Pasta with Zucchini, Lemon and Parmesan

  • 2/3 pound whole-wheat spaghetti
  • 1/4 cup pasta water
  • 1 zucchini
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh basil
  • lemon zest of 1/2 lemon
  • lemon juice of 1 lemon
  • 2 tomatoes, sliced
  • salt and pepper

Cook the spaghetti in salted, boiling water according to the instructions on the box.

While the pasta is cooking, use a julienne peeler to create thin, noodle-like strips of the zucchini.  Set aside.

Drain the pasta, reserving 1/4 cup of the pasta water.  Place the noodles in a large bowl, sprinkle with the Parmesan cheese, and add the pasta water and olive oil.  Toss until the cheese has melted and created a sauce on the noodles.

Add the zucchini, basil, lemon zest and lemon juice and toss to combine.  Sprinkle generously with freshly cracked coarse pepper.  Season with salt, being sure not to over-salt the dish, since the cheese is salty.  Toss to combine and adjust seasoning if needed. 

Serve with the sliced tomatoes.  Makes 4-5 servings.