Categories: Pasta
Ingredients
- Kosher salt
- 1 tbsp. olive oil
- 2 garlic cloves, lightly smashed
- 2 zucchini, halved lengthwise and sliced into half-moons
- Black pepper
- 1 tbsp. poppy seeds
- 12 oz. fresh fettuccine
- Finely grated zest of 2 lemons, plus juice of 1 lemon
- 4 tbsp. unsalted butter, sliced
- 1/3 cup grated Parmesan cheese
Directions
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Bring a large pot of salted water to a boil. Heat the olive oil and garlic in a large nonstick skillet over medium-high heat and cook until the garlic is golden brown; discard the garlic. Add the zucchini to the garlic oil; season with salt and pepper. Cook, stirring, until the zucchini is crisp-tender, about 2 minutes. Stir in the poppy seeds and remove from the heat.
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Add the pasta to the boiling water and cook as directed. Reserve 1 cup cooking water, then drain. Return the skillet to medium-high heat and add the pasta, 1/2 cup of the reserved cooking water, the lemon zest, butter, and Parmesan; season with salt and pepper. Bring to a simmer and toss to combine. Add the remaining 1/2 cup cooking water and the lemon juice and simmer until the sauce is slightly thickened, about 1 minute. Divide among bowls.