Ingredients
2 lemons, 1 thinly sliced and seeds removed, 1 zested and juiced
1 lb. short pasta (such as gemelli)
Kosher salt
1/4 c. extra-virgin olive oil
2 medium zucchini, cut into half-moons
1 shallot, thinly sliced
3 cloves garlic, minced
2 tsp. fresh thyme leaves
1/4 tsp. crushed red pepper flakes
Freshly ground black pepper
1/4 c. dry white wine
1 c. heavy cream
1/2 c. finely grated Parmesan, plus more for serving
Preparation
Step 1Bring a large pot of water to a boil over high heat. Add lemon slices and cook 2 minutes. Using a slotted spoon, transfer lemons to a paper towel-lined plate. Pat dry. Step 2In same pot over high heat, cook pasta in boiling salted water until al dente according to package directions. Reserve 1/4 cup pasta water before draining. Step 3In a large high-sided skillet over medium heat, heat oil. Add lemon slices and cook, stirring occasionally, until golden and caramelized, about 5 minutes. Transfer to a cutting board, then cut each slice into quarters. Step 4In same skillet over medium heat, cook zucchini and shallots, stirring occasionally, until golden and most of the water from zucchini is evaporated, about 10 minutes. Add garlic, thyme, and red pepper flakes and cook, stirring, until fragrant, about 1 minute more; season with salt and black pepper. Add wine and scrape any browned bits on bottom of pan with a wooden spoon. Cook, stirring occasionally, until wine is evaporated, about 2 minutes. Step 5Add cream, cheese, and lemon zest and juice. Simmer until cheese is melted and combined, about 2 minutes; season with salt and black pepper. Add pasta, reserved pasta water, and lemon slices to skillet and toss to coat.Step 6Divide pasta among bowls. Top with more Parmesan.
If lemon pasta is your favorite, then try our lemon ricotta pasta next. Have you made this? Let us know what you think in the comments below!
