Lemon Zucchini Linguine

Updated at: Sat, 09 Mar 2024 23:03:44 GMT

Step 1

Preheat oven to 450 degrees. Wash and dry produce. Trim and halve zucchini lengthwise; cut crosswise into ¾-inch-thick half-moons. Cut tomato into ½-inch-thick wedges. Trim and quarter mushrooms. Peel garlic.

Step 2

Toss zucchini, tomato, and mushrooms on a baking sheet with a large drizzle of olive oil, salt, and pepper. Place garlic cloves in the center of a small piece of foil and drizzle with olive oil. Cinch into a packet and place on sheet. Roast until browned and tender, 15-20 minutes for garlic and 20-25 minutes for veggies. Once garlic is done, carefully transfer to a cutting board and mash cloves with a fork until smooth.

Step 3

While everything roasts, bring a large pot of salted water to a boil. Zest and quarter lemon. Thinly slice chives. Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain and return pasta to pot. Toss with a drizzle of olive oil.

Step 4

Heat pot with pasta over medium-high heat. Add mashed garlic, cream cheese, lemon zest, chives, and 2 TBSP butter. Stir to combine, then add Parmesan. Stir in splashes of reserved pasta cooking water as needed until pasta is coated in a creamy sauce. Stir in roasted veggies and a squeeze of lemon juice. Season with salt and pepper. Top with chives.

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