Categories: Pasta
Ingredients
- Kosher salt
- 2 large zucchini, coarsely grated
- 12 oz lasagna noodles, broken into bite-size pieces
- 3 tbsp unsalted butter
- 2 cups cherry tomatoes (1 cup whole, 1 cup halved)
- 1/2 tsp grated lemon zest
- Freshly ground pepper
- 1/2 cup grated Parmesan
- 1 small bunch chives, cut into 1-inch pieces
Directions
-
Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini with 1/2 tsp salt in a colander set over a large bowl. Let stand 10 minutes, then gently squeeze out the excess moisture.
-
Add the pasta to the boiling water and stir vigorously to prevent it from sticking. Cook until al dente, about 12 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta.
-
Meanwhile, heat the butter in a large skillet over medium-high heat. Add the cherry tomatoes and cook until blistered and slightly softened, about 4 minutes. Stir in the zucchini and lemon zest and cook, lightly crushing the tomatoes with a wooden spoon, until the zucchini is crisp-tender, about 4 minutes. Season with salt and pepper.
-
Transfer the zucchini-tomato mixture to a large bowl. Add the pasta and cheese and toss. Stir in half of the chives and about 1/4 cup of the reserved cooking water, adding more to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese and the remaining chives.