A fresh and delicious summertime pasta dish!

        

Serves 4 people

Purposefully Plant-Based

• Kosher salt and freshly ground black pepper

• 2 medium zucchini, unpeeled, ends trimmed

• Good olive oil

• ½ pound dried linguine (or favorite GF pasta)

• 1 tablespoon grated lemon zest

• 1/3 cup freshly squeezed lemon juice (2 lemons)

• 3 tablespoons unsalted butter, diced

• ¼ cup julienned fresh basil leaves

• ¼ cup nutritional yeast or freshly grated

       Italian Parmesan cheese, plus extra for serving

• ¼ cup toasted pine nuts***

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1. Fill a large pot with water, add 2 tablespoons salt, and bring to a boil
2. Meanwhile, julienne the zucchini lengthwise on a mandoline. (You can do this
with a knife.)
3. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan, add the zucchini,
and cook over medium heat for 4 minutes, tossing occasionally. Turn off the heat
and set aside.
4. Add the linguine to the boiling water and cook for 8 minutes, or 2 minutes less
than al dente according to the instructions on the box. Transfer the pasta to the
saute pan with tongs, bringing some of the cooking water with the pasta.

5. Add the lemon zest, lemon juice, butter, 2 teaspoons salt, and I teaspoon pepper.
6. Cook the pasta over medium-low heat for 2 minutes, adding more pasta cooking
water as needed to make a loose sauce. Toss continuously to blend the pasta,
butter, and cooking water.

7. Turn off the heat, stir in the basil, Parmesan, and pine nuts.
8. Sprinkle with salt and pepper and serve hot with extra Parmesan on the side.
 

*** To toast pine nuts, place them in a dry saute pan over medium-low heat for
about 8 minutes, stirring frequently, until lightly browned. Watch them closely
because they can easily burn.