It’s getting cold around here so this lemony pasta dish was just the ticket for dinner the other night!
1 tablespoon olive oil
2 cloves garlic, lightly smashed
2 zucchini, halved lengthwise and sliced into half moons
1 tablespoon poppy seeds
12 ounces fettuccine
finely grated zest and juice of two lemons
4 tablespoons butter, sliced
1/3 cup Parmesan cheese
1 Bring a pot of salted water to boil. Heat olive oil and garlic in skillet over medium high heat and cook until garlic is golden brown then discard garlic. Add zucchini to garlic oil and season with salt and pepper. Cook until zucchini is crisp tender, about 2 minutes. Stir in poppy seeds and remove from heat.
2 Cook pasta in boiling water as directed on package. Reserve 2 cups cooking water and drain pasta. Return skillet to medium high heat, add pasta, 1 cup of cooking water, lemon zest, butter and Parmesan, season with salt and pepper. Bring to a simmer and toss to combine. Add more cooking water if needed and lemon juice and simmer until sauce is slightly thickened, about 1 minute. Serve with more Parmesan.
recipe from Food Network