Ina Garten Lemon Linguine With Zucchini & Basil

Ina Garten Lemon Linguine with Zucchini & Basil is made with linguine, fresh zucchini, lemon zest, lemon juice, butter, basil, Parmesan cheese, and toasted pine nuts. This delicious Lemon Linguine recipe creates a light and flavorful dinner that takes about 20 minutes to prepare and can serve up to 4 people.

This Lemon Linguine with Zucchini & Basil Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• Kosher salt and freshly ground black pepper
• 2 medium zucchini, unpeeled, ends trimmed (about 14 ounces)
• Good olive oil
• ½ pound dried linguine
• 1 tablespoon grated lemon zest
• ⅓ cup freshly squeezed lemon juice (2 lemons)
• 3 tablespoons unsalted butter, diced
• ¼ cup julienned fresh basil leaves
• ¼ cup freshly grated Italian Parmesan cheese, plus extra for serving
• ¼ cup toasted pine nuts

How To Make Lemon Linguine With Zucchini & Basil?

1. Prepare the pasta water: Fill a large pot with water, add 2 tablespoons kosher salt, and bring it to a boil.
2. Julienne and cook the zucchini: Using a mandoline, julienne the zucchini into thin strips. Heat 2 tablespoons of olive oil in a large sauté pan over medium heat, add the zucchini, and cook for 4 minutes, tossing occasionally. Turn off the heat and set aside.
3. Cook the linguine: Once the water is boiling, add the linguine and cook for 8 minutes (or 2 minutes less than the package’s al dente time).
4. Combine pasta and zucchini: Using tongs, transfer the pasta directly from the pot to the sauté pan, bringing along some of the pasta water. Add the lemon zest, lemon juice, butter, 2 teaspoons kosher salt, and 1 teaspoon black pepper.
5. Create a light sauce: Cook the mixture over medium-low heat for 2 minutes, adding extra pasta water as needed to form a loose sauce. Toss well to blend the pasta, butter, and cooking water.
6. Finish and serve: Off the heat, stir in the basil, grated Parmesan, and toasted pine nuts. Season with additional salt and pepper to taste. Serve hot with extra Parmesan on the side.

Recipe Tips:

• Don’t overcook the zucchini : Only sauté the zucchini for 4 minutes; it should be tender but still have a little bite. Overcooked zucchini can get mushy and lose flavor.
• Use freshly squeezed lemon juice : For the best flavor, squeeze fresh lemons rather than using bottled lemon juice. It makes a big difference in the brightness of the dish.
• Save pasta water : Add a little pasta cooking water to the sauce to make it creamy and help the ingredients blend. It’s key to getting the perfect sauce consistency.
• Add the basil off heat : Stir the basil in after turning off the heat to keep it bright and fresh. Cooking basil for too long can make it lose its vibrant color and flavor.
• Toast the pine nuts : Don’t skip toasting the pine nuts! Lightly toasting them brings out their rich, nutty flavor, which adds depth to the dish.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Lemon Linguine with Zucchini & Basil cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days.
• Reheat: Place the Lemon Linguine in a microwave-safe bowl, add a little water or olive oil, and cover loosely. Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

Nutrition Facts

Serving Size: 1 serving (1/4 of recipe)

• Calories: 411 kcal
• Total Fat: 22 g
• Saturated Fat: 3 g
• Cholesterol: 15 mg
• Sodium: 310 mg
• Potassium: 620 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 4 g
• Sugars: 6 g
• Protein: 10 g

Try More Ina Garten Recipe:

• Ina Garten Weeknight Spaghettoni With Tomatoes & Pancetta
• Ina Garten One-pot Oven Risotto
• Ina Garten Overnight Mac & Cheese
• Ina Garten Mussels With Saffron Cream