A light, fresh summer pasta perfect for highlighting beautiful zucchini!
Ingredients
10 oz dried spaghetti
3 tbsp. extra-virgin olive oil, plus more for drizzling
2 medium zucchini, thinly sliced lengthwise
3 cloves garlic, finely chopped or grated
2 Tbsp chopped fresh basil
¼ cup grated Parmesan cheese
6 oz. feta cheese, crumbled
Zest of 1 lemon
Salt and pepper to taste
Instructions
Cook spaghetti according to package directions, stirring occasionally so the strands of pasta don't stick together. When the pasta is just cooked, drain it in a colander, and toss it with a little olive oil to lightly coat the pasta and prevent the strands from sticking together. Set it aside.
Add the cooked spaghetti to the sauce pan and heat through, then mix in the cheese and lemon zest, and season with a little salt and plenty of black pepper.
Serve with a little more grated cheese on top, or a sprinkle of fresh basil.
Recipe by Hidden Ponies at https://hiddenponies.com/2017/08/zucchini-basil-spaghetti/