Recipe Library
Lemon-Pepper Linguine with Squash
Silky strands of whole-wheat spaghetti glisten with olive oil and butter, carrying ribbons of tender zucchini and yellow squash that soak up bursts of black pepper and bright lemon. Fresh herbs and shards of salty cheese melt into each bite, delivering a lively, citrus-kissed finish.
- Total
- 42 min
- Prep
- 30 min
- Cook
- 12 min
- Serves
- 8
Nutrition per Serving
- Calories
- 316
- Protein
- 11g
- Carbs
- 46g
- Fat
- 12g
- Fiber
- 7g
- Sugar
- 4g
- Sodium
- 287mg
Ingredients
- 1 lb whole-wheat spaghetti
- 3 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter
- 1 1/2 tbsp black peppercorns, coarsely ground
- 1 lb thin zucchini, trimmed and very thinly sliced lengthwise
- 8 oz thin yellow squash, trimmed and very thinly sliced lengthwise
- 1 tsp kosher salt
- 1 cup packed soft fresh herbs, such as dill, parsley, chives and/or basil, coarsely chopped
- 1/2 cup finely grated Cacio de Roma or Manchego cheese, plus more, for serving
- 2 tbsp lemon zest
- 3 tbsp lemon juice
Instructions
- Bring a large pot of water to a boil over high heat. Add spaghetti and cook for 2 minutes less than the package directions. Reserve 3/4 cup of the cooking water, then drain. Return the pasta to the pot.
- Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add pepper and cook, stirring, until fragrant, about 30 seconds. Add zucchini, squash and salt. Cook, gently stirring occasionally, until just softened, 3 to 4 minutes.
- Transfer the zucchini and squash to the pot with the pasta. Add the reserved pasta water, herbs, cheese, lemon zest and juice. Stir gently to combine. Serve with more cheese, if desired.