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One-Pot Pasta with Lemony Zucchini

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Makes 4 servings 1x

Time 20 minutes

Units Scale

Ingredients

  • 4 tablespoons (1/2 stick) butter
  • 1 small onion or large shallot, chopped
  • 1 pound of any pasta
  • Salt and pepper
  • 1/2 cup chicken stock or water
  • 1 cup parmesan
  • 1 pound zucchini, grated, using the large holes of a box grater
  • Zest of 2 lemons
  • 1/4 cup lemon juice, or to taste
  • 2 tablespoons chopped fresh mint

Instructions

  1. Put 2 tablespoons of the butter in a large pot over medium heat. When it is hot, add the onion and cook, stirring occasionally, until it softens, about 3 minutes. Add the pasta, raise the heat a bit, and cook, stirring constantly, until it’s glossy and smells toasty, about a minute. Add a little salt and pepper. Add the chicken stock.
  2. Begin to add water, 1/2 cup at a time, stirring after each addition. When the liquid is just about absorbed, add more. The noodles should be neither soupy nor dry. Keep the heat at medium to medium-high, stirring frequently, and repeat as necessary.
  3. Begin tasting the pasta 10 minutes after you add it in. It should be tender but have some resistance when you bite. (It could take as long as 20 minutes to reach this stage.) When the pasta is ready, turn down the heat, stir in the remaining butter, the parmesan, the zucchini, and lemon zest. Drizzle in the lemon juice, stirring so it’s incorporated and the noodles are coated in sauce. Taste and adjust the seasoning, adding more lemon juice if you’d like. Garnish with mint and serve.

— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition