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Ingredients
0 servings
Instructions
Step 1
Bring a large pot of salted water to a boil. Wash and fry produce. Trim zucchini; grate on largest holes of a box grater. Halve peel and thinly slice shallot. Peel and chop garlic. Zest and quarter lemon. Pick parsley leaves from stem, finely chop.
Step 2
Place zucchini in the center of a kitchen towel. Squeeze over kitchen sink to remote as much liquid as possible.
Step 3
Heat 2 tbsp olive oil in a large pan over medium heat. Add zucchini, shallot, garlic, and ½ tsp salt. Pinch of chili flakes if desired. Cook, stirring occasionally, until mixture is jammy and thickened. 15-18 minutes.
Step 4
Boil pasta until Al dente 9-11 minutes. Reserve one cup cooking liquid and drain.
Step 5
Add cream cheese, stock concentrate, and half the Italian seasoning ½ cup reserved cooking water, a big squeeze of lemon juice, pinch of lemon zest to pan with zucchini. Whisk to combine. Bring to a simmer stirring until smooth, 1-2 minutes. Turn off heat.
Step 6
Toss drained pasta, half the Parmesan, half the parsley, and 2 tbsp butter into pan. Season with salt and pepper. Stir in remaining lemon zest. If needed add more pasta water a splash at a time until pasta is coated in a creamy sauce. Garnish with Parmesan, parsley, chili flakes, and lemon.
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