Spaghetti With Zucchini, Parsley Pesto and Bottarga
summerdinnerweeknight
- Author
- David Tanis
- Yield
- 4 to 6 servings
Ingredients
produce
- ✓lemon wedges
- ✓4 cloves garlic (roughly chopped, or 2 tablespoons finely chopped green garlic)
- ✓2 pounds zucchini (cut in ½-inch cubes)
- ✓1 teaspoon lemon zest (grated)
- ✓2 cups parsley (roughly chopped)
protein
- ✓4 tablespoons bottarga (grated)
grain
- ✓1/2 cup bread crumbs (toasted)
- ✓1 pound spaghetti
pantry staple
- ✓pepper
- ✓salt
- ✓3/4 cup olive oil (extra-virgin)
- ✓2 tbsp olive oil (extra-virgin)
- ✓red-pepper flakes
Instructions
- Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
- Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
- While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the zucchini for about 2 minutes. Let it brown a little. Add salt, pepper, red-pepper flakes and lemon zest.
- Add drained pasta to skillet along with half the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
- Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.