How to Make Appetizing Spaghetti with Zucchini & Fried Lemon

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Spaghetti with Zucchini & Fried Lemon. Zucchini Spaghetti Haiku: "Really just a sauce, albeit, a tasty one. Using a mandolin can be dangerous, so use caution or, if you feel unsure of. Spiralized Zucchini Spaghetti Recipe With Meatballs - How to make zucchini spaghetti with meatballs = the BEST keto spaghetti ever!

Spaghetti with Zucchini & Fried Lemon It comes from Campania and includes ingredients typical. How to Make Spaghetti with Zucchini and Garlic. Ever since I was a child, pasta was a notorious weakness of mine. You can cook Spaghetti with Zucchini & Fried Lemon using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Spaghetti with Zucchini & Fried Lemon

  1. You need 1 lb of spaghetti.
  2. Prepare 1/4 cup of olive oil, plus more for drizzling.
  3. It's 2 oz of sunflower seeds.
  4. You need 1 of medium onion.
  5. You need 1 of lemon.
  6. You need 2 tbsp of capers.
  7. You need 1.25 lbs of zucchini.
  8. Prepare 6 oz of feta cheese, crumbled.
  9. It's to taste of fresh parsley, chopped.
  10. Prepare of to taste, salt & pepper.

My pasta with zucchini recipe makes a quick and light summer dinner.. For Spaghetti SauceNot Quite Nigella. spaghetti, tomato paste, sugar, garlic. Here's a classic Spaghetti with Zucchini & Basil recipe that utilizes the fresh late summer vegetables and herbs to be found at your local farmer's market. Gwyneth Paltrow's fried-zucchini pasta combines crispy zucchini coins with spaghetti.

Spaghetti with Zucchini & Fried Lemon instructions

  1. Cook spaghetti in salted water according to the package. Once al dente, drain and rinse with cold water to bring its temperature down. In the colander, drizzle the pasta with olive oil and toss, to prevent it from sticking..
  2. Thinly slice onion and lemon (be sure to remove the seeds). Also, using a mandoline (big time saver!) thinly slice the zucchini..
  3. Use a large wok and heat the olive oil on medium-high heat. Add the sunflower seeds and fry them, stirring, for 3 to 4 minutes. Use a slotted spoon to remove the seeds and reserve..
  4. In the same oil, add the sliced onion and lemon. Season with salt and pepper and fry until the onions begin to caramelize and the lemon has softened (this will take around 5 minutes).
  5. Add capers, stir and let sizzle for 2 minutes..
  6. Add the zucchini, some more salt and pepper, and cook until the zucchini have shrunk in size by about half and are translucent (about 12 minutes). By now, the entire kitchen should smell like a delicious, lemony sauce....
  7. Turn off the heat and wait for one minute. Then, add the cooled down spaghetti and toss to coat..
  8. Keep tossing while adding the chopped parsley, the sunflower seeds and feta cheese. Serve with some additional parsley for garnish..
  9. TIP: if you prefer, you can remove the lemon peels as you eat. I myself LOVE its bitter tang, but it can be a bit overwhelming for some..

Here, she adds the crispy zucchini slices to spaghetti that's tossed with shredded Parmesan cheese (which. This simple spaghetti dish is delicious and perfect for a quick and satisfying dinner. Zucchini that is both crispy and soft, with sharp, salty, Pecorino Romano- divine! This Zucchini Spaghetti with lemon zest recipe is a perfect example. It's not Spaghetti Fauxlognese or Spaghetti and Soyballs.