Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 4 cloves (20g) garlic, minced
  • 3 medium (600g) zucchini, grated
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 12 oz (340g) linguine
  • 3 cups (710ml) low sodium vegetable broth
  • 1/2 tsp black pepper
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1/4 cup (15g) fresh basil leaves, torn
  • 1 tbsp unsalted butter

Instructions:

  1. Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add diced onion and sauté for 3–5 minutes until translucent.
  2. Stir in minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Add grated zucchini and salt. Cook, stirring occasionally, for 7–10 minutes until the zucchini shrinks and turns into a thick, concentrated paste.
  4. Add dry linguine, vegetable broth, and black pepper to the pot. Stir well to ensure pasta is submerged.
  5. Bring to a gentle boil, then reduce heat to medium-low and cover with a lid. Simmer for 9–11 minutes, stirring every 3 minutes to prevent sticking.
  6. Remove from heat once pasta is al dente and liquid is mostly absorbed. Stir in butter, Parmesan cheese, and lemon juice.
  7. Garnish with torn fresh basil leaves and serve.