Lemony Pasta With Zucchini and Fresh Herbs
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • 1 pound fusilli or other short curvy pasta
  • 1 ½ pounds zucchini or other summer squash , or a combination, halved lengthwise and cut into 1/2- inch thick pieces
  • Kosher salt and black pepper
  • 4 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • ½ teaspoon red-pepper flakes
  • Juice and zest of 1 lemon
  • ½ cup grated Pecorino or grated Parmesan cheese , plus more for serving
  • 1 ½ cups roughly chopped herbs , such as mint, basil, chervil, Italian parsley, plus more for garnish
  • Flaky salt , for serving (optional)

Instructions

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