Ingredients:

  • 4 medium/large Zucchini (Courgettes)
  • 1 tablespoon Kosher or Sea Salt, for draining
  • 8 oz Linguine or Spaghetti
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Unsalted Butter (optional)
  • 6 large cloves Garlic, thinly sliced
  • 1/2 teaspoon Red Pepper Flakes
  • 1 teaspoon Lemon Zest
  • 2 tablespoons Fresh Lemon Juice
  • Freshly Ground Black Pepper, to taste
  • 1/2 cup Reserved Pasta Water
  • 1/4 cup Fresh Parsley, chopped
  • 1/2 cup Freshly Grated Parmesan Cheese, plus extra for serving

Instructions:

  1. Prepare and Drain the Zucchini: Wash and trim the zucchini, then spiralize it into zoodles. Place them in a colander, sprinkle generously with 1 tablespoon of salt, and toss. Let sit for 15 minutes to draw out moisture. Rinse quickly, then firmly squeeze the zoodles with a clean tea towel to extract all remaining liquid. Set aside.
  2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook until al dente (8-10 minutes). Before draining, scoop out and reserve about 1/2 cup (120 ml) of the starchy pasta cooking water. Drain the pasta and set aside.
  3. Build the Garlic Flavour Base: Place a large skillet over medium-low heat. Add the olive oil and butter. Once melted, add the thinly sliced garlic and red pepper flakes. Cook gently for 3–4 minutes, stirring constantly, ensuring the garlic softens and infuses the oil without browning or burning. Add the lemon zest, black pepper, and a small pinch of salt.
  4. Combine and Finish the Dish: Turn the heat up to medium-high. Add the squeezed zoodles to the skillet and sauté for just 1–2 minutes until tender-crisp. Toss in the cooked linguine and the lemon juice. Pour in half of the reserved pasta water. Toss vigorously for 30–60 seconds until the starch and fats emulsify into a glossy sauce. Remove from heat. Stir in the Parmesan cheese until melted and smooth. Garnish immediately with fresh parsley and serve hot.