Lemon-Pepper Zucchini Pasta With Dill

Ingredients

• Salt and black pepper
• 1 large zucchini, cut into 1/2-inch-thick half-moons
• 1 lemon
• 1/4 cup chopped dill, plus more for garnish
• 1 pound spaghetti or linguine
• 1/4 cup olive oil
• 3 tablespoon swhite miso
• 2 tablespoon sunsalted butter
• 2 garlic clove s, minced
• 4 ounce specorino, finely grated (about \1 1/4 cup s)

Instructions

1. Bring a large pot of salted water to a boil. On a cutting board or in a bowl, sprinkle the zucchini with ½ teaspoon kosher salt or 1/4 teaspoon fine salt. Toss to combine and let sit for at least 10 minutes (and up to 30 minutes) to draw out excess moisture.
2. Zest the lemon right into a medium bowl and add the dill and 1/4 teaspoon pepper. Mix to combine. Cut the lemon into wedges.
3. Cook the pasta, stirring occasionally, until al dente. Reserve 1½ cups pasta water, then drain the pasta.
4. Meanwhile, pat the zucchini very dry. Heat a large, deep skillet over high, then add the oil. Add the zucchini, spread in an even layer and cook, undisturbed, until browned, 2 to 4 minutes. Flip the pieces and cook until tender yet crisp, about 1 minute longer. Transfer the zucchini to the bowl with the lemon zest and toss together.
5. Turn the heat down to medium and add the miso, butter, garlic and pasta water. Whisk until the miso dissolves and the liquid is simmering, 1 to 3 minutes. Add the pasta, pecorino and zucchini mixture. Cook, stirring vigorously with tongs, until the cheese melts and the sauce coats everything. Garnish with more dill and pepper, and serve with lemon wedges.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.