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Meghan Markle Pasta

This creamy, zesty zucchini pasta delivers restaurant-quality flavor with simple ingredients. Ready in under 30 minutes, this vegetarian-friendly dish features golden caramelized zucchini, garlic, lemon, and Parmesan in a silky sauce that coats every strand of pasta perfectly.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Italian American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 ounces linguine or spaghetti
  • 3 medium zucchini thinly sliced into half moons
  • 4 tablespoons unsalted butter
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic minced
  • 1 cup freshly grated Parmesan cheese plus extra for serving
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1/2 cup reserved pasta water
  • 1/4 cup fresh basil leaves torn
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper to taste

Equipment

  • Large pot for boiling pasta
  • Large skillet or saute pan
  • Colander for draining
  • Box grater or microplane
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp knife and cutting board

Method
 

  1. Fill a large pot with water and bring it to a rolling boil. Add about 2 tablespoons of salt to season the pasta as it cooks.
  2. While waiting for the water, slice your zucchini into thin half moons, mince the garlic, zest the lemon, and measure out your cheese.
  3. Add the linguine to the boiling water and cook for 1 minute less than the package directions suggest. Before draining, scoop out at least one full cup of starchy pasta water.
  4. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium high heat. Add the zucchini slices in a single layer, working in batches if needed. Let them cook undisturbed for 2 to 3 minutes until golden brown on the bottom.
  5. Flip the zucchini and add the minced garlic and red pepper flakes to the pan. Cook for another minute until the garlic becomes fragrant but not brown.
  6. Add the drained pasta directly to the skillet with the zucchini. Toss everything together, adding the remaining 2 tablespoons of butter.
  7. Remove the skillet from heat and add the Parmesan cheese, lemon zest, and lemon juice. Pour in about half of your reserved pasta water and toss vigorously to create a creamy, glossy sauce.
  8. Add more pasta water if the sauce seems too thick. Season with salt and plenty of freshly cracked black pepper. Fold in the torn basil leaves right before serving.

Notes

Always remove the pan from heat before adding cheese to prevent it from becoming grainy. Use freshly grated Parmesan from a block, never pre-shredded. Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water over low heat.