I have read about Stanley Tucci’s obsession with a zucchini lemony pasta he ate in Italy but he never gave the exact recipe. The only thing I read is that you store the cooked zucchini in the fridge for at least two hours or more. Too long for me, I found a similar sounding preparation in this site. I tweaked it to be oil free and plant based. Well my picky taster. my husband. gobbled it up. Here it is. Be obsessed.
Lemony Pasta with Air Fried Zucchini
- 8 oz whole wheat spaghetti or other long pasta
- 2 zucchinis
- Salt
- Pepper
- Cooking spray
- 1-2 tablespoons dry garlic flakes
- 1/4 tsp dried pepper flakes
- 1 whole lemon juice and zest
- 1/4 cup nutritional yeast
- 1/4 cup chopped walnuts
- herbs, dry or fresh (I used dry basil) (optional)
Cook the pasta according to package directions Save 1/4 to 1/2 cup pasta water.
Slice the zucchini into round pieces. Sprinkle with salt and pepper. Spray with cooking spray. Place them on an air fryer tray or basket and bake in batches at 400 degrees Fahrenheit from 12-15 minutes.
Add the cooked pasta in a skillet. Add the dry garlic, dry red pepper flakes and 1/4 to 1/2 cup pasta water. Mix and add the baked zucchini. Heat the mixture till most of the liquid has evaporated. Add the juice and zest of the lemon. Add the nutritional yeast and walnuts. Add more garlic flakes according to taste. Heat the mixture. Add the herb of choice if using.
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