Cooking Instructions
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Step 1
Thinly slice the
Garlic (3 cloves)
, and roughly slice the
Fresh Parsley (1/2 cup)
by stacking it. Set aside.
Step 2
Trim the edges off the
Zucchini (7 cups)
. Using the largest hole on a box grater, shred the zucchini into a bowl lined with a clean kitchen towel.
Step 3
Pick up the towel and squeeze as much liquid out of the zucchini into the bowl.
Step 4
Bring a large saucepan of water to a boil and salt generously.
Step 5
While the water boils, heat up a large skillet over medium-high heat. Add a generous splash of
Olive Oil (2 Tbsp)
. Once hot, add the garlic and the zucchini and cook until zucchini has totally softened and liquid has evaporated, 5-6 minutes.
Step 6
Season generously with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
, then add the
Heavy Cream (1/2 cup)
and zest of a
Lemon (1)
. Stir to combine then turn heat to low while you cook the noodles.
Step 7
Once the water has reached a rolling boil, add the
Fettuccine (12 oz)
and cook to al dente. Reserve 1 cup of the pasta water then drain the pasta.
Step 8
Add the drained pasta to the sauce and toss gently. Add the
Parmesan Cheese (1 1/2 cups)
, parsley, and 2 Tbsp of lemon juice.
Step 9
Turn heat to medium, toss to combine, and cook for 1-2 more minutes, splashing with pasta water as needed to loosen the sauce.
Step 10
Serve in large, shallow bowls, topped with more
Freshly Ground Black Pepper (to taste)
and parsley.
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