Add this to your easy-to-make dinner list. The lemon compliments the spinach and zucchini perfectly and the cream and Parmesan cheese brings the whole dish together. Easy and delicious!
2firm zucchini, cut into long, fine julienne stripsoptional
2lemons, washed and dried
1cupheavy cream
salt and freshly ground pepper
freshly grated Parmigiano-Reggiano cheeseto taste
Instructions
Bring a large pot of water to boil, add a generous pinch of salt and the linguine; cook, stirring, until the linguine is almost al dente, about 9 minutes.
Stir in the spinach and the zucchini, if using. Cook, stirring frequently, until the linguine is al dente and the spinach is tender, about 2 minutes.
Meanwhile, using a microplane grater, zest the lemons, removing only the yellow skin and avoiding the white pith. Halve the lemons; squeeze the juice into a small bowl.
Remove and reserve 1/2 cup of the pasta water from the pot; drain the linguine int a strainer. Pour the lemon juice over the pasta.
Add the pasta water, cream and lemon zest to the empty pot and cook over medium-low, stirring until the cream thickens slightly, about 1 minute. Add the linguine and toss well until thoroughly coated.
Season with salt and pepper and serve in a bowl with grated Parmigiano-Reggiano.