Featured Recipe ~ "Lemon Zucchini Pasta"
Directions:
Fill a large stockpot with water and bring to a boil. Add salt, then drop the linguine into the boiling water. Cook until al dente, and drain.
While pasta is cooking, combine garlic, wine, and lemon juice and zest in a large sauté pan with high sides and reduce until 2 tablespoons remain, about 5 minutes. Add the cream and simmer for 1 minute.
In a saucepan, melt the butter over medium-low heat. Add the zucchini and sweat for 1 minute.
Add the cooked pasta to the cream mixture. Add the zucchini and toss. Season generously with salt and pepper.
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Serves 4Ingredients:
1 tablespoon salt
1 pound linguine
1 teaspoon chopped garlic
½ cup dry white wine
¼ cup fresh lemon juice
Zest of 1 lemon
1 cup heavy cream
2 tablespoons salted butter
2 small zucchini, julienned
Salt
Freshly ground black pepper