Farfalle Pasta With Zucchini And Lemon Cream Sauce Recipes

SPAGHETTI WITH LEMON AND ZUCCHINI

Steps:

• Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel-lined plate to drain. Dry well.
• Heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the skillet and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant and beginning to brown slightly, about 2 minutes. Add the capers, anchovy paste, red pepper flakes and the blanched lemon slices and cook, stirring occasionally with a wooden spoon to dissolve the anchovy paste and brown the lemons, for another 2 minutes. Add the zucchini and remaining teaspoon salt. Cook, stirring occasionally, until parts of the zucchini turn deep brown while some parts remain al dente, about 10 minutes.
• Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3 cup pasta water to the skillet with the zucchini and stir to deglaze. Use a pair of tongs to remove the pasta directly to the skillet. Sprinkle the bare pasta with the Parmesan and toss well to coat the pasta with the zucchini sauce. (Some of the zucchini should have gotten rather soft, which helps to create a silky sauce.) Add another 1/2 cup pasta water if needed to maintain the sauce. Top the pasta with the herbs and feta and serve.

PASTA WITH ZUCCHINI AND LEMON CAPER SAUCE

Steps:

• Cut the zucchini lengthwise into quarters, then crosswise into 1 inch chunks.
• Heat 1 Tbsp olive oil in skillet and add the zucchini.
• Sauté, tossing once or twice, for 2 minutes.
• Add a couple pinches of oregano, grind in some black pepper (a light dusting), and sauté for 1 minute longer.
• Add some kosher salt and sauté 1 minute then remove zucchini to a plate.
• Add the rest of the olive oil and sauté the garlic for a minute, or until it turns toasty color.
• Deglaze with the juice of 1 lemon and reduce by ~1/2-2/3.
• Add the stock or broth, and reduce by 1/2-2/3 again.
• Off heat, Add butter pinch of oregano, a couple grinds of pepper, and capers.
• Return to heat, add the zucchini back in and cook for 1 minute.
• Add pasta just to reheat.
• Grind in some more pepper.
• Serves 2 for a light lunch.

PASTA WITH LEMON ZUCCHINI SAUCE

Steps:

• Cook pasta in a large pan of boiling water 7-10 minutes, or until al dente. Drain and keep warm.
• Place zucchini in a steamer basket over boiling water. Cover pan and steam 4-5 minutes, or until just tender.
• Combine cornflour and water in a bowl.
• Stir in next 4 ingredients.
• Melt butter in a heavy nonstick pan over medium heat.
• Stir in cream mixture and cook 3-4 minutes, stirring until mixture begins to thicken. Stir in shallots and zucchini.
• Serve sauce over warm pasta.

PASTA WITH ZUCCHINI, FETA AND FRIED LEMON

Steps:

• Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.
• Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.
• Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.
• Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)
• Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.
• Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.