Lemon Basil Zucchini Pasta Alfredo

• servings: 6 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1 pound linguine or fettuccini

6 tablespoons salted butter

1 lemon, sliced, seeds removed

1/2 cup fresh basil, chopped

1 yellow onion, chopped

2 cloves garlic, chopped

2 zucchini or yellow summer squash, very thinly sliced

2 tablespoons fresh thyme leaves

salt and black pepper

chili flakes

1 cup heavy cream

1 1/2 cups grated parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Remove 1/2 cup pasta cooking water. Drain.2. Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add the lemon slices. Sear until the lemon is caramelized, about 1 minute per side. Remove the lemon from the skillet. Finely chop the lemon slices and mix with the basil.3. To the same skillet, add 4 tablespoons butter and the onion. Cook until caramelized, 8-10 minutes. Stir in the garlic, zucchini, thyme, and season with salt, pepper, and chili flakes. Cook another 5 minutes until golden. 4. Add 1/2 cup pasta cooking water and the cream, stirring until smooth. Bring the sauce to a gentle simmer and cook for 5 minutes, until slightly thickened. Stir in the parmesan, then toss in the pasta. Cook for 2 minutes. Remove from the heat. 5. Serve topped with the reserved lemon/basil mix. Twirl the pasta up with the sauce and zucchini. EAT and ENJOY!

Nutrition

• Calories: 659 kcal