Description
This lemon zucchini pasta with homemade sourdough pangrattato is a pasta dish the entire family will DEVOUR! With a fresh, zesty lemon sauce and seared zucchini, this pasta is irresistible when topped with an easy herby sourdough breadcrumb to finish. And it’s entirely dairy-free (and vegan!)!
Ingredients
Scale
Lemon Zucchini Pasta
- 1 tbsp olive oil
- 3 shallots, minced
- 4 cloves garlic, minced
- 2 large zucchinis, sliced
- 16 ounces pasta of choice
- 1 1/2 cups (360 mL) dairy-free milk
- 1 tbsp all-purpose flour or cornstarch
- 2 large lemons
- 2 tbsp fresh lemon zest
- 1/2 tsp sea salt, to taste
- Fresh parsley, to garnish
Sourdough Pangrattato
- 2-3 slices day-old sourdough
- 1/2 tbsp olive oil
- 1/4 cup pine nuts
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1/2 tsp sea salt
Instructions
- Prep: Wash the zucchini, and prep the shallots, garlic, and zucchini. Preheat the oven to 400F and line a baking sheet with parchment paper. Place a large pot of salted water on the stove to bring to a boil as you cook.
- Toast the bread: For the pangrattato, place the slices of bread onto the baking sheet to toast for 10 minutes, until crunchy.
- Blend: Place the toasted bread into a food processor, and pulse to create a chunky bread crumb. Remove from the food processor, and set aside.
- Saute: In a large saucepan, heat the olive oil on medium heat, and sauté the shallots and garlic until golden brown and fragrant. Add in the zucchini, and reduce the heat to low. Cover to cook the zucchini for 3-5 minutes, until tender. The remove the cover, add in the sea salt, and continue to sauté until the zucchini slices are seared on the edges.
- Cook the pasta: While the zucchini are finishing, pour the pasta into the pot of water and cook the pasta as you finish the sauce.
- Make the roux: In a separate small bowl, whisk together 1/2 cup (120 mL) of the dairy free milk and the flour or cornstarch until there are no more clumps.
- Make the sauce: Pour the remaining 1 cup (240 mL) of the dairy free milk into the pot, along with the lemon zest, and the juice from 2 large lemons. Then pour in the roux and cook the sauce on medium-low until it begins to thicken. Then turn off the heat and cover.
- Finish the pasta: Once the pasta is cooked to al dente (about 15 minutes), pour out most of the water, save for 1/3-1/2 cup, and dump the pasta and the remaining pasta water into the sauce. Toss the pasta into the sauce to even coat. Cover and set aside while you finish the pangrattato.
- Finish the pangrattato: In a medium saucepan, heat the olive oil on medium heat, and add in the breadcrumbs, garlic powder, pine nuts, parsley, and sea salt. Saute on medium heat until the pine nuts are fragrant and the breadcrumbs are golden brown. Then remove from heat and set aside.
- Serve: Plate the pasta with a sprinkling of the sourdough pangrattato and fresh parsley. Serve and enjoy! Store any leftovers in an airtight container and in the fridge for up to 4 days. Store leftover pangrattato in a separate container in the fridge.
Notes
Gluten free: Use gluten-free pasta, gluten-free bread, and cornstarch.